Filter
Top Products
RECIPES
72
Roasted Red Bell Pepper Quiche
Quiche
Cooking Guide Default Mode and Temperature: Surround Convection Bake/325˚
Suggested Time: 40-45 minutes
Tips: Use 9 inch glass, metal or ceramic pie dish. Use rack position 2.
Path to reach this function: DACOR GUIDE-BAKERY-#3 Quiche
Types of Quiche: This cooking guide function is meant for homemade or frozen uncooked quiches.
2 red bell peppers
1 Tablespoon olive oil
1
⁄
4
cup chopped onion
2 ounces white wine
3 large eggs, lightly beaten
1
⁄
2
cup cream
Salt and black pepper, to taste
1 frozen unbaked pie shell 8-9" round
Over burner or under the broiler, roast and char the outside of the red bell peppers. When the peppers are completely black, put in a
bowl and cover with plastic wrap. Let steam for about 15 minutes. Meanwhile, heat olive oil over medium heat in a small sauté pan.
Add onions and cook for a couple of minutes until soft. Reduce heat and add wine. Deglaze with wine until almost dry. Set aside to
cool slightly.
Once the peppers are cool enough to touch, peel and seed them. Rough chop into large pieces. Place peppers into food processor
with onion mixture. Puree until smooth. Add egg and cream mixture and mix until combined. Add salt and pepper to taste. Pour mixture
into unbaked pie shell. Place in oven and set timer for 40-45 minutes. Bake until quiche is set and does not jiggle in the center.
After Baking: Let cool slightly and slice.
Makes one 9'' pie (about 8 slices).
Meat – Beef/Veal