Roasted pepper quiches
Suggested material offered in store
1 yellow bell pepper (roasted)
1 red bell pepper (roasted)
150g taleggio (sliced)
80g parmesan cheese (grated)
Fresh mint (chopped)
Salt & Pepper
80 g butter (cut into small cubes)
1 egg yolk
Begin by making your dough. Place all the ingredients for the dough in a food processor and pulse until it is well mixed together. Empty the dough onto a wooden board, form a ball, wrap with plastic wrap and place it in the fridge for 1 hour.
Roast the peppers in the oven under broil or on the BBQ. Place them in a bowl covered with saran wrap for 20 minutes. Remove the skins, the seeds and cut into strips. Reserve.
Preheat your oven at 180ºC (350ºF)
In a large bowl, mix together the eggs, peppers, parmesan cheese, milk and the mint. Season with salt and pepper.
Roll out the dough and cut out 10-12 disks (they have to be larger than the muffin mold you are using because they will have to form little cups).
Cover the muffin molds with each disk of dough and begin by distributing the pine nuts and the taleggio cheese evenly in each mold.
Finally, fill each mold evenly with the egg mixture (make sure you do not fill them too much) and bake in the oven for 20 minutes.
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