In Good Taste Recipe: Red Bell Pepper and Goat Cheese Quiche

231 NW 11th Ave

Portland, OR 97209

(503) 248-2015
Fax: 503-248-2034

In Good Taste
located in the Pearl District, Portland, Oregon.
http://www.ingoodtastestore.com

Bell Pepper and Goat Cheese Quiche

by Josie Ross

Pastry-
1 1/4 cups all-purpose flour, sifted
1/2 cup unsalted butter, cold, and cut into small pieces
1/8 teaspoon salt
3 tablespoons ice water

Put the flour and salt into a large bowl. Mix together thoroughly. Using a pastry cutter or two knives, cut the butter into the flour until it resembles small peas. The chunks of butter will melt later to create those flaky layers.

Slowly drizzle in the ice water, tablespoon by tablespoon, cutting in each addition. The dough will begin to come together. Be careful not to over process, or the dough will be tough. Turn the dough out onto a floured work surface and shape into a disk. Wrap it in plastic wrap and chill at least 1 hour. Meanwhile, prepare the filling:

1 tablespoon butter
1 tablespoon shallot, finely chopped
1 roasted red bell pepper, peeled and seeded, cut into ¼ inch strips
4 ounces aged goat cheese or feta, crumbled
1 cup half and half
4 large eggs
¼ teaspoon freshly ground pepper
¼ teaspoon salt

Melt the butter in a medium sauté pan. Add the shallot and sauté until translucent. Allow to cool for a few minutes.

In a large bowl, whisk the eggs and half and half together with the salt and pepper (the cheese will be salty, so you won’t need much salt). Stir in the crumbled cheese, bell pepper strips and shallot.

Preheat oven to 350F. On a floured work surface, roll the pie pastry into a large circle, about ¼ inch thick. Drape the pie pastry over a 9-inch tart pan with the pie crust, making sure it is evenly distributed. Line the inside of the crust with crumbled wax paper or parchment paper and fill with dried beans or pie weights. Place in oven and bake about 10-12 minutes or until partially done. (It won’t be brown at this point). Allow to cool for about 5 minutes.

Pour the filling into the crust. Bake for about 45 minutes. The top should be golden brown and the quiche will be firm to the touch. Remove and allow to stand until set, about 10 minutes. Slice into wedges and serve.

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