This roasted red peppers quiche is possibly one of my favourite quiches. Its fragrant aroma reminds me immediately of Summer and I love its full, strong flavour.
If you have already roasted some peppers and want much more than a simple side dish then go ahead and make this simple, delicious quiche. Just be careful (once the peppers are cold) to peel their skin off withouth breaking the flesh.
Also, if you want a lighter base try this vegan pastry.
Ingredients for a 24 cm diameter Quiche:
1 ready rolled puff Pastry base or Vegan Quiche Pastry
2 medium red Peppers (roasted and peeled)
2 organic Eggs
250 gr Ricotta cheese
2/3 tablespoons freshly grated Pecorino Romano cheese
1 small bunch fresh Parsley
1/2 clove of Garlic
Switch oven on at 200° C.
Roll out the pastry onto a round baking dish lined with parchment paper and prick the bottom with a fork.
Beat the eggs with the ricotta, fold in the diced mozzarella, the pecorino, the finely chopped parsley, the crushed garlic, adjust with salt and pepper.
Spoon the mixture onto the base and level it.
Peel the roasted peppers and cut the flesh in thin strips lengthwise.
Adjust the pepper strips in a spiral shape on top of the filling.
Close the edges with a fork.
Sprinkle some more salt, pepper and chopped parsley and drizzle generously with olive oil.
Bake at 200°C for 30 minutes until golden brown.
This post is also available in: Italian