Pepper and artichoke quiche

Ingredients for 1 servings:

• 3 bell peppers, red
• 250 g flour
• 5 eggs
• 125 g butter
• 1 sprig(s) rosemary
• 1 sprig(s) of thyme
• 200 g whipped cream
• 200 g Gouda, grated
• nutmeg
• salt and pepper
• 3 tbsp olive oil
• 10 artichoke hearts from the jar
• Butter and flour for the mold

Instructions

Working time approx. 50 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 3 hours 50 minutes

for a 28cm quiche dish

Preheat oven to 160°C (top/bottom heat). Meanwhile, wash, halve, and deseed the peppers, then cook in the oven at 160°C (top/bottom heat) for about 40 minutes, curved side up. Remove from the oven and let cool, covered with a damp kitchen towel. Then peel off the skin and cut the flesh into 2cm cubes. Knead the flour, 1 egg, salt, and butter into a shortcrust pastry. Place on a plate and let rest in the refrigerator for at least 30 minutes. Grease a 28cm quiche dish with a little butter and dust with flour. Drain the artichoke hearts and let them drain well, then halve them. Preheat oven to 200°C (top/bottom heat). Meanwhile, finely chop the herbs. Mix together the cream, the remaining eggs, and the grated cheese, and season to taste with nutmeg, pepper, and salt. Roll out the dough thinly on baking paper, place it in the dish, and trim off the excess. Pierce the dough several times with a fork. Place the artichokes on the dough, scatter the diced bell peppers between them, and pour the egg mixture over the top. Bake the quiche in the oven for 40 minutes. 820 kcal per serving.