John Myers
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Colorful Pepper Quiche
The perfect colorful pepper quiche recipe with a picture and simple step-by-step instructions.
Shortcrust pastry base
- 200 g Wheat flour smooth
- 100 g Chilled butter
- 1 piece Egg whisked with 1 tablespoon of water
- 1 pinch Salt
filling
- 3 piece Paprika, green, yellow, red
- 3 piece Eggs
- 150 ML Whipped cream
- 100 g Creme fraiche Cheese
- 2 tbsp Freshly squeezed lemon juice
- Salt, pepper, dried thyme, grated nutmeg
Shortcrust pastry base
- Put the flour with salt in a bowl. Add the cold butter in small pieces. Whisk the egg with water, pour into the center. Now mix with the spiral whisk of the mixer or a fork until a crumbly consistency is obtained. Now quickly work it into a dough with your hands. Wrapped in a cloth and put in the refrigerator for at least 20 minutes.
- Roll out on a smooth floured surface. Lay out a quiche pan, prick with a fork. Let it rest in the refrigerator for another 20 minutes. In the meantime, preheat the oven to 170 degrees top / bottom heat. Pre-bake the base for about 12 minutes. Let cool down.
Filling & finish
- Wash and remove the peppers and cut into strips. Sweat in a pan with a little olive oil. Then cover and simmer on a low heat for about 10 minutes. Now season with dried thyme, lemon juice, nutmeg, salt and pepper. Spread on the cooled quiche base. Mix the eggs, creme fraiche and whipped cream. Salt and pepper the mixture. Pour over the pepper strips. Bake at 170 degrees (top / bottom heat) until the mixture has hardened. This takes about 35 minutes. Enjoy with a salad on a hot summer day!
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