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Ingredients
Quiche with Bell Peppers
- For the dough
- 200 grams Pastry flour
- 100 grams butter
- 2 egg yolks
- Fat (for the mold)
- For the filling
- 2 red Bell pepper
- 2 yellow Bell pepper
- 2 green Bell pepper
- 50 grams Pine nuts
- ½ bunch Arugula
- 250 milliliters Whipped cream
- 200 grams cream cheese
- 4 eggs
- salt (and)
- freshly ground peppers
- Pastry flour (for working the dough)
For the dough, combine the flour, butter, egg yolks, 2-4 tablespoons cold water and some salt. Knead briefly, form a ball, wrap in plastic wrap and place in the refrigerator for 1/2 hour.
For the filling, peel the peppers (preferably with a peeler), cut in half, remove the seeds and cut into wide strips.
Rinse, trim and coarsely chop the arugula.
Toast the pine nuts in a dry frying pan.
Grease a springform pan (28 cm diameter) (approximately 11 inches). Roll out the dough on a floured surface thinly, place it in the pan and form an edge. Distribute the pepper strips over the dough. Sprinkle in the pine nuts, setting aside 1 tablespoon for garnish.
Whisk the cream with eggs and cream cheese and season with salt and pepper. Pour over the peppers, then sprinkle with arugula (setting some aside for garnish). Bake until golden brown, about 40-50 minutes at 200°C (approximately 400°F). If the quiche is browning too quickly, cover with aluminum foil. Remove from the oven and let cool slightly. Remove from the pan, garnish with arugula and remaining pine nuts and serve lukewarm or cold.
(Percentage of daily recommendation)
| Calorie | 4,178 cal. | (199 %) | ||
| Protein | 111 g | (113 %) | ||
| Fat | 323 g | (278 %) | ||
| Carbohydrates | 212 g | (141 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 34.2 g | (114 %) |