Red & Green Pepper Quiche Recipe
Ingredients
| 1 9-inch Quiche Crust | ||
| 1 medium-sized onion, chopped | ||
| Olive oil | 2 Tablespoon | |
| 1 small red bell pepper, sliced into 1-inch strips | ||
| 1 small green bell pepper cut into 1-inch strips | ||
| Dry oregano | 1/4 Teaspoon, crumbled | |
| Basil | 1/4 Teaspoon, crumbled | |
| 8 pimento-stuffed green olives, sliced | ||
| Pitted black olives | 8 , sliced | |
| Parmesan cheese | 5 Tablespoon, grated | |
| 2 tablespoons unbleached white or whole wheat flour | ||
| 1 cup shredded mozzarella cheese, packed | ||
| 1 1/4 cup ricotta cheese, at room temperature | ||
| 1/4 cup half and half cream or milk | ||
| 1/4 cup crumbled tofu, well drained | ||
| Parmesan cheese | 1/4 Cup (16 tbs) (Custard:) | |
| Capers | 3 Teaspoon, drained (Custard:) | |
| Sliced black and green olives | ||
| Paprika | ||
| Salt | To Taste | |
| Pepper | To Taste | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Prepare Quiche Crust and set aside to cool.
Saute onions in vegetable oil until soft. Add red and green bell peppers, oregano, basil, salt and pepper. Saute until bell peppers are limp, about 10 minutes. Add green and black sliced olives, 2 tablespoons of the Parmesan cheese, and flour. Stir well and cook for 1 minute. Set aside to cool. Combine remaining 3 tablespoons Parmesan cheese with mozzarella cheese. Set aside.
Custard: Combine ricotta cheese, cream or milk, tofu and Parmesan cheese in a bowl. Beat until smooth. Stir in capers, salt and pepper.
When sauteed vegetables have cooled, spread them in the bottom of the Quiche Crust. Sprinkle with the mixed cheeses and top with custard mixture. Spread the custard over the cheese by mounding it in the center of the quiche and gently spreading it to the outer edges of the crust. Garnish with olives and a sprinkling of paprika.
Bake at 400° F. for 20 minutes. Turn off oven heat and leave quiche in the oven for another 20 minutes. The top should puff up slightly and turn a golden brown. Remove from oven and let cool for 10 minutes before serving. Cut into wedges. Can be served hot or at room temperature.
Saute onions in vegetable oil until soft. Add red and green bell peppers, oregano, basil, salt and pepper. Saute until bell peppers are limp, about 10 minutes. Add green and black sliced olives, 2 tablespoons of the Parmesan cheese, and flour. Stir well and cook for 1 minute. Set aside to cool. Combine remaining 3 tablespoons Parmesan cheese with mozzarella cheese. Set aside.
Custard: Combine ricotta cheese, cream or milk, tofu and Parmesan cheese in a bowl. Beat until smooth. Stir in capers, salt and pepper.
When sauteed vegetables have cooled, spread them in the bottom of the Quiche Crust. Sprinkle with the mixed cheeses and top with custard mixture. Spread the custard over the cheese by mounding it in the center of the quiche and gently spreading it to the outer edges of the crust. Garnish with olives and a sprinkling of paprika.
Bake at 400° F. for 20 minutes. Turn off oven heat and leave quiche in the oven for another 20 minutes. The top should puff up slightly and turn a golden brown. Remove from oven and let cool for 10 minutes before serving. Cut into wedges. Can be served hot or at room temperature.
Chef
