Efrat's Notebook

Roasted Pepper and Pesto Quiche Draft

A quiche in a shortcrust shell with roasted colored peppers, pesto, Kalamata olives and a creamy custard.

I bake it in an 8-inch (20 cm) pie dish.

  • Prep40 min
  • Cook30 min
  • Rest1 hr
  • Total2 hr 10 min
  • KashrutDairy

What you need

Amount:×1

Crust

Custard

Filling

How I make it

Crust

  1. Put the flour, butter and salt in a bowl and work them into crumbs.

  2. Add the egg and bring together into a dough.

  3. Chill in the fridge for about 1 hour.

  4. Grease the pie dish, roll the dough into a round and line the dish with it, up the sides.

Custard

  1. Whisk all the custard ingredients until smooth.

Filling

  1. Roast the peppers in an oven preheated to 350°F (180°C).

  2. Peel off the pepper skins.

Assembly and baking

  1. Arrange the peppers over the crust, then top with the cheese, pesto and olives.

  2. Pour the custard over.

  3. Bake at 340°F (170°C) for about 30 minutes.

Source: ChefEf (chefef.com)