Quiche with Caramelized Pepper

by Editorial Staff

Quiche is a national French dish that is common in Lorraine in northeastern France. Quiche is just a pie with various fillings.

Cook: 1 hour 30 minutes

Servings: 4-6

Ingredients

  • 200 g semi-hard cheese Fol Epi
  • 250-300 g puff pastry
  • 4 large multi-colored bell peppers
  • 150 g bacon
  • 350 ml cream 20-30% fat
  • 4 large eggs
  • olive oil
  • a pinch of nutmeg
  • 1 teaspoon ground paprika
  • salt, white pepper

Directions

  1. Roll out the dough, place it in a silicone mold with a diameter of 24 cm, securing the dough to the sides, and trimming off excess with scissors. Chop the dough frequently with a fork all over the bottom.
  2. Peel and cut the bell peppers into thin strips. Chop the bacon finely. Place it in a large skillet, place over low heat and heat, stirring occasionally, until the bacon is crispy, about 7 minutes.
  3. Remove the bacon from the skillet with a slotted spoon and add some olive oil to the skillet. Add the peppers and sauté, keeping the heat low and stirring occasionally until golden brown, about 15 minutes.
  4. Grate the cheese on a coarse grater. Place half of the pepper on top of the prepared dough, and half of the cheese on top. Then the remaining pepper and the remaining cheese.
  5. Whisk eggs and cream in a bowl, season with salt, pepper, nutmeg. Pour this mixture over the quiche filling. Place in an oven preheated to 170 ° C and bake for 25 minutes.
  6. Pull out the wire rack with the quiche on it, sprinkle the surface (it should be thin) with bacon and paprika, put back for another 15–20 minutes, until cooked. Serve hot or warm.

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