Bell Pepper and Olive Quiche

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Bell Pepper and Olive Quiche
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Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 1 hr 35 min.
Ready in

Ingredients

for
1
For dough
200 grams
80 grams
120 grams
For filling
2
big, red Bell peppers
150 grams
3
250 grams
150 milliliters
freshly ground Pepper
freshly grated Nutmeg
80 grams
black, pitted Olives
For prepping
Pastry flour (for the work surface)
Butter (for the pan)

Preparation steps

1.

For the dough, combine the pastry flour with a pinch of salt and make a well in the center. Fill the well with sour cream and diced butter. Using your hands quickly knead to a smooth dough, form into a disc and cover in plastic wrap and refrigerate for 30 minutes.

2.

Preheat the oven to 250°C (approximately 480°F)

3.

Rinse the peppers, cut in half, remove seeds and ribs and transfer to a parchment-lined baking sheet cut side down. Bake until the skin turns black and bubbles. Remove, cover with a damp kitchen towel and let cool briefly. Then peel the pepper halves and cut into narrow strips. Rinse the mushrooms and cut into thin slices. Mix the eggs with crème fraîche and cream. Season with salt, pepper and nutmeg and fold in the mushrooms, peppers and olives.

4.

Turn the oven down to 180°C (approximately 350°F).

5.

Transfer the dough to a floured surface, roll out thinly and line a buttered pan with it. Pour in the vegetable-egg mixture and bake for about 30 minutes. Remove, let cool slightly and serve.