One of my favourite things about Kingston is the local farmer's market. At this time of year, vendors are out almost every day offering a bounty of local produce. If you shop around, you are likely to find a good deal. Which is exactly how I ended up with about 7 local red peppers for $2.50!
Needless to say, my goal for this week was to come up with creative recipes for this collection of peppers and a trio roasted red pepper recipes were born. The first of the three is a delicious quiche made with the Versatile, Never Fail Pastry recipe.
Ingredients
2 red peppers
1/4 cup olive oil
1 pie pastry shell
1 cup chopped broccoli
1/2 cup cooked bacon
1 cup shredded cheddar cheese
7 eggs, beaten
Directions
Begin by roasting the red peppers. To do this, halve each pepper removing the stem and seeds. Coat both sides with olive oil and place on a baking sheet. Place the peppers in the oven at 400 degrees for approximately 25 minutes or until the pepper's skin has bubbled and turned black. To help this process, turn the oven to broil in the last 2-3 minutes of roasting. Remove the peppers from the oven, transfer to a plate and place in the freezer for about 10 minutes. This helps to cool the peppers down faster to the point of being comfortable for your hands. Remove the peppers from the fridge and remove the skins from each pepper. Chop peppers into bite size pieces, set aside.
Using about 1 Tbsp of olive oil, oil a pie plate. Shape your pie pastry to the plate. Begin building your quiche by first adding the chopped broccoli, then adding the bacon, and roasted red pepper pieces - evenly distributing each ingredient across the pie.
Top the pie with shredded cheddar, again, spreading evenly over the entire pie. After beating the eggs, pour the egg mixture over the pie.
Bake at 350 degrees for 40-45 minutes or until top of the the pie is golden and the middle is solid. To test this cut into the centre with a knife, if an eggy mixture pools into this cut, the pie is not done. If there is no runniness, then the pie is done.
What I Learned:
Ingredients
2 red peppers
1/4 cup olive oil
1 pie pastry shell
1 cup chopped broccoli
1/2 cup cooked bacon
1 cup shredded cheddar cheese
7 eggs, beaten
Directions
Begin by roasting the red peppers. To do this, halve each pepper removing the stem and seeds. Coat both sides with olive oil and place on a baking sheet. Place the peppers in the oven at 400 degrees for approximately 25 minutes or until the pepper's skin has bubbled and turned black. To help this process, turn the oven to broil in the last 2-3 minutes of roasting. Remove the peppers from the oven, transfer to a plate and place in the freezer for about 10 minutes. This helps to cool the peppers down faster to the point of being comfortable for your hands. Remove the peppers from the fridge and remove the skins from each pepper. Chop peppers into bite size pieces, set aside.
Using about 1 Tbsp of olive oil, oil a pie plate. Shape your pie pastry to the plate. Begin building your quiche by first adding the chopped broccoli, then adding the bacon, and roasted red pepper pieces - evenly distributing each ingredient across the pie.
Top the pie with shredded cheddar, again, spreading evenly over the entire pie. After beating the eggs, pour the egg mixture over the pie.
Bake at 350 degrees for 40-45 minutes or until top of the the pie is golden and the middle is solid. To test this cut into the centre with a knife, if an eggy mixture pools into this cut, the pie is not done. If there is no runniness, then the pie is done.
Let sit for 5-10 minutes before serving. Serve with a crisp green salad.
Recipe in Photos:
My numerous red peppers, coated with oil and ready for roasting.
Lesson of the Day: when making a purchase such as 10 red peppers, maybe its better to have a plan in place for such an abundance. My problem is that I love a bargain. Good news is, I also love to be creative with new recipes so don't mind the challenge. But I bought these peppers without a plan and they sat in the fridge for a few days while I worked on the inspiration. I roasted them simply because they were on the brink of going bad and needed to be used up quick... hence the string of roasted red pepper recipes.
The pie pastry in a pie plate, layers of broccoli and bacon spread evenly
Layers of roasted red pepper pieces and cheese have been added. The egg has been beaten and will soon be added to the pie
The pie just before baking.
Fresh from the oven!
- Frozen pie pastry can be thawed in as little as 30 minutes. After moulding to a pie plate its ready to go and is just as delicious as fresh made pastry!
- Buying in bulk leaves you with a lot of one thing to do something with.
This recipe receives a three whisk rating because of the pastry crust, for which the stand mixer is a HUGE help.
No comments:
Post a Comment