Gloria saffron's bell pepper quiche

Yield: 1 Servings

Measure Ingredient
1 \N Batch pate brisee 1 (dough), see below
\N \N Butter for the pan
2 tablespoons Butter, or margarine (to 4 tab.)
1 large Onion, sliced
2 \N Medium-size sweet red bell peppers, cut into strips
½ \N Medium-size green bell pepper, cut into strips
1 \N Garlic clove, minced
2 \N Eggs, lightly beaten
2 slices Baked ham, 1/4 inch thick, cut into small cubes
1 cup Parmesan cheese, grated
¾ cup Heavy cream
1½ cup All-purpose flour
¾ teaspoon Salt
1 \N Stick butter, chilled, cut into pieces
¼ cup Ice water

FILLING

PATE BRISEE 1

To Make The Dough: In a mixing bowl combine flour and salt. Add the butter and work with knives or a pastry blender (fingers will soften the butter too much) until mixture resembles coarse meal.

Pour in water a 1ittle at a time while mixing with a fork. You may not need all the water. Gather dough into a ball, wrap in a plastic wrap, and chill for 20 minutes, or until ready to use.

Makes ONE 9-INCH 1-CRUST PIE OR 6 SMALL TARTS Use for crostate,quiches, tarts and savory pies. Can be made in food processor and can be frozen.

Food Processor Method for Piecrusts: Use steel blade; place flour, salt, and fat in the bowl of the processor. Turn machine on and off until mixture resembles coarse meal. Add liquids (water, juices, milk) through the feed tube and stop processing as soon as a ball of dough forms on the blade. You may not need all the liquid listed in the recipe, or you may need just a little more. Wrap dough in plastic wrap and chill or freeze.

To Make The Quiche: Preheat oven to 350F. Butter a 9-inch pie pan. Roll the dough out into a circle large enough to cover the bottom and sides of prepared pan. Fit dough into pan, and trim excess dough with scissors.

Flute edges, and pierce the bottom of the dough with a fork. Line with foil and fill with beans or rice to keep dough from rising unevenly. Bake for 15 to 20 minutes.

Melt butter or margarine in a skillet. Add onion and saute until it turns gold, but not brown. Remove with slotted spoon to a bowl. Add more butter to pan if necessary and saute red and green peppers until tender, adding the garlic after a couple of minutes so that it is sauteed but not browned.

Set aside. Pour eggs into the bowl with the onion slices and add ham, cheese, and cream. Reserve a few red and green pepper strips for decoration. Add remainder to the bowl of filling. Stir well and pour mixture into the baked pie shell. Decorate with reserved pepper strips.

Bake for about 30 minutes, or until a toothpick inserted in the middle comes out clean.

Source: The Wonderful World of Pizzas, Quiches, and Savory Pies, by Anna Teresa Callen, 1981, Crown Publishers, Inc., ISBN: 0-517-536838 THIS IS ONE FANTASTIC BOOK!!!!

Adapted for MC software by Brenda Adams <adamsfmle@...> Recipe by: The Wonderful World of Pizzas, Quiches & Savory Pies Posted to MC-Recipe Digest V1 #563 by Brenda Adams <adamsfmle@...> on Apr 12, 1997

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