Quiche With Broccoli, Chevre, And Roasted Pepper

By á-174942

Ingredients

• 2 red bell peppers
• 1 unbaked 9" pie shell
• 1 large egg white lightly beaten
• 4 large eggs
• 2 teaspoons all-purpose flour
• 1/4 teaspoon baking powder
• 1/2 cup milk
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• Freshly-ground black pepper to taste
• 1 cup coarsely chopped fresh broccoli (abt 1/4" pieces)
• 1/4 cup shredded smoked Cheddar cheese - (abt 2 oz) (or other semi-hard cheese to your liking)
• 1/4 cup cubed chèvre cheese - (abt 2 oz)
• 1 tablespoon unsalted butter

Details

Servings 6

Preparation

Step 1

Roast the peppers over an open gas flame, holding with a pair of tongs, or broil in the oven 4 to 6 inches from the heat, turning as needed until blackened and blistered all over, about 15 minutes.

Place in a paper bag and close. When cool enough to handle -- don't want to scorch any fingers -- peel off the charred skin. Core, seed, and dice the roasted pepper "meat" into small, pretty cubes. Reserve.

Preheat your oven to 425 degrees. Line pie shell with foil and fill with dried beans or rice. Bake until just set, 10 to 15 minutes. Remove from oven and carefully remove foil with beans (save beans or rice in a coffee can for other crusts). Brush crust with egg white, and return to oven for 2 minutes. Set aside. Now the crust is sealed and won't get soggy.

Turn the oven down to 350 degrees.

In a bowl, beat eggs. Beat in the flour, baking powder, milk, nutmeg, salt, and pepper. Fold in broccoli, half the red pepper, the Cheddar, and the chèvre. Pour into pie shell. Dot surface with butter, and sprinkle with remaining red pepper.

Bake in 350 degree oven 45 to 50 minutes, or until quiche is set and slightly firm in center. Loosely cover crust with foil if it browns too quickly. Slide a knife into the center -- it should come out clean, or practically clean.

Serve hot from the oven with a fresh fruit salad.

This recipe yields 6 to 8 servings.