French Quiche with red peppers and red onions

Method9 steps

1. 1

   Step 1: Preheat the oven to 180°C / 350°F. Use a metal tart tin large enough for the pastry and filling; this route does not blind-bake the base.

2. 2

   Step 2: Wash the bell pepper, remove its stalk and seeds and cut it into strips. Peel and slice all three red onions. If using garlic, peel and mince it now.

   Uses 3 large red onions · 1 large red bell pepper · Optional garlic to taste · Water for washing the bell pepper, drained

3. 3

   Step 3: Heat the 2 tbsp olive oil in a frying pan. Add the prepared pepper strips and optional garlic and cook for a few minutes, stirring so the garlic does not scorch, before adding the onions in the next action.

   Uses All the prepared pepper strips and garlic from step 2 · 2 tbsp olive oil

4. 4

   Step 4: Add all the sliced red onions. Season with salt, pepper and optional herbes de Provence, then sauté for about 10 minutes, stirring, until the vegetables are softened. Take the pan off the heat and let the vegetables stop steaming strongly before mixing with the eggs.

   Check the sautéed vegetable filling · 10 minUses All the pan contents from step 3 · All three sliced onions prepared in step 2 · Salt to taste · Pepper to taste · Optional herbes de Provence to taste

5. 5

   Step 5: Beat the five eggs in a bowl with a fork. Stir in the 200 ml cream and 100 ml milk until smooth.

   Uses 5 eggs · 200 ml cream · 100 ml milk

6. 6

   Step 6: Combine the sautéed vegetables with the egg mixture. Add the optional pinch of Espelette pepper (1 pinch) if using.

   Uses All the smooth mixture from step 5 · All the cooked vegetables and their pan oil from step 4 · 1 pinch Espelette pepper, if using

7. 7

   Step 7: Line the metal tart tin with the shortcrust pastry, rolling or unrolling it as needed. Pour in the prepared filling and spread the vegetables evenly. Sprinkle the optional grated Parmesan (50 g) over the top.

   Uses 1 ready vegetarian shortcrust pastry · All the filling from step 6 · 50 g grated Parmesan, if using

8. 8

   Step 8: Bake at 180°C / 350°F for about 40 minutes, then check that the pastry is cooked and the egg filling is fully set, reaching 71°C / 160°F at the centre. Continue baking if needed.

   Check the baked vegetable quiche · 40 minUses The filled pastry tin from step 7

9. 9

   Step 9: Let the quiche stand briefly until it can be cut neatly, then serve as four main portions. If saving it for later, refrigerate promptly within 2 hours and keep it cold; do not wait indefinitely for it to cool at room temperature.

   Uses The fully cooked quiche from step 8