Quiche Piperade Biscayne Recipe
Ingredients
| Eggs | 3 | |
| Olive oil | 2 Tablespoon | |
| Onion | 1 | |
| Green pepper - 1, seeded, deribbed and diced | ||
| Tomatoes | 2 Cup (16 tbs), peeled | |
| Garlic | 1 Clove (5gm), finely chopped | |
| Pimiento | 1 Tablespoon, diced | |
| Ham | 1/2 Cup (16 tbs), smoked | |
| Salt | To Taste | |
| Pepper | 1 | |
| Parsley | 1 Tablespoon, chopped | |
| Short-crust pastry shell - 9-inches, partially baked | ||
Directions
GETTING READY
1) Preheat oven to temperature of 350 degrees.
MAKING
2) Heat the oil in a saucepan and add the green pepper and onion.
3) Saute the vegetables for 2 minutes.
4) Add the garlic, tomatoes, pimiento, ham and salt and pepper to taste. Mix well.
5) Cook the mixture for about 10 minutes.
6) Take the mixture off the heat and allow it to cool.
7) Once the mixture has cooled, add the parsley and eggs.
8) Into the pie shell, pour the mixture and bake the pie in the preheated oven for 25 minutes.
SERVING
9) Serve the pie while it is still warm. Serve whole on a decorative serving platter (to be cut at the table) or on individual serving plates after cutting into wedges.
1) Preheat oven to temperature of 350 degrees.
MAKING
2) Heat the oil in a saucepan and add the green pepper and onion.
3) Saute the vegetables for 2 minutes.
4) Add the garlic, tomatoes, pimiento, ham and salt and pepper to taste. Mix well.
5) Cook the mixture for about 10 minutes.
6) Take the mixture off the heat and allow it to cool.
7) Once the mixture has cooled, add the parsley and eggs.
8) Into the pie shell, pour the mixture and bake the pie in the preheated oven for 25 minutes.
SERVING
9) Serve the pie while it is still warm. Serve whole on a decorative serving platter (to be cut at the table) or on individual serving plates after cutting into wedges.
Chef
