Capsicum quiche

The other day I bought a bag full of capsicums …actually too many to be used in a salad or as a snack – but they were on sale and I got tempted. Eventually, I ended up with a bunch of capsicums which were no longer super crisp smooth and nice. I ended up throwing them into a quiche – we ate it for dinner, but it could as well have been frozen for later use.

Ingredients filling

Capsicums – green, red, orange, yellow – they all work. For one quiches measuring 25 cm, expect to use 2 to 3 capsicums finely sliced (3 to 4 mm in width)

2 spring onions

4 eggs

250 g grated cheese (cheddar, gruyere mixed with emmenthal, a bit of parmesan cheese…they are all good)

250 ml cream

salt and pepper

Crust

When I am in a hurry, I just simply buy a pie crust, roll it to fit the dish and pre bake it for 10 minutes at 210 degrees celcius. For the crust to stay in the dish when pre baking, I place a sheet of baking paper in the crust topped with either chick peas, beans, coffee beans or aluminum beans to keep it in shape.

Or – I mix:

200 g flour with

100 g cold butter

a pinch of salt

2 tbsp water

Add the flour to a bowl. Cut up the butter in small pieces. Add together with the salt and water and mix well by hand. When crumbled, mixed and assembled into a dough, let it cool in the fridge for at least 30 minutes after which you can roll it out and pre bake for 10 minutes. Quite easy.

Method

Slice the capsicum and spring onion. Stir fry for a few minutes in a tbsp. of rapeseed oil (or other not too strong tasting oil) until soft. Drain well. While draining, mix the eggs, grated cheese, cream and salt and pepper. Add the drained capsicums and spring onions to the egg mixture, turn it into the pie crust and bake for 30 minutes for at 200 degrees celcius.