Ingredients
The following ingredients have 1 Servings
- 1 sheet of pate brisée, chilled (we used half of our homemade pie dough)
- 2 Tbsp extra virgin olive oil
- 3 bell peppers (different colors), stemmed, cored, seeded, washed and thinly sliced
- 1/2 onion, thinly sliced
- coarse sea salt
- ground black pepper
- 4 eggs
- 2 egg yolks
- 1 cup milk
- 1 cup half and half cream
- 1/2 cup thinly sliced basil leaves
- 1/2 cup crumbled feta cheese, crumbled
- pinch of grated nutmeg
- 6 zucchini blossoms
- 3/4 cups of all purpose flour
- 1/3 cups ice cold sparkling water or beer
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 liter of canola or peanut oil
Instruction
- On a lightly floured surface, roll the dough to a 12 1/2- to 13-inch round. Fit the dough into a 9- 1/2-to 10-inch tart pan and trim the dough so that it comes slightly above the rim of the pan. Chill in the refrigerator until firm, about 30 minutes.
- In a large sauté pan, heat the olive oil over medium-low heat. Add the pepper strips and onion, season with 1 teaspoon salt and 1/4 teaspoon pepper and cook until tender, about 15 minutes.
- Set the oven rack in the middle position. Preheat the oven to 425° F.
- In a large bowl, whisk the eggs and egg yolks to combine. Add the milk, the cream, and half of the basil, and whisk to blend. Whisk in 1/4 cup of the crumbled feta. Season with 1/2 teaspoon salt, 1/4 teaspoon pepper and the nutmeg.
- Place the chilled tart shell on a baking sheet. Spread the pepper-onion mixture over the bottom. Place the baking sheet in the oven and carefully and very slowly pour in the custard mixture. Sprinkle with the remaining 1/4 cup crumbled feta.
- Bake until the crust is golden brown and the custard is just set 35 to 40 minutes.
- Let cool on a wire rack for at least 10 minutes. Garnish with the remaining basil.
- Cut the quiche into wedges and serve warm.
