Paprika-Ricotta-Quiche (bell pepper and ricotta quiche)
Units
Temperature
Servings
Ingredients
Crust
- 220 g flour rounded
- 120 g cold butter, cubed rounded
- 3 g fine salt rounded
- 50 ml cold water rounded
Filling
- 300 g bell pepper, cut into strips rounded
- 20 ml olive oil rounded
- 250 g ricotta rounded
- 3 eggs rounded
- 150 ml heavy cream rounded
- 2 g grated nutmeg rounded
- to taste fine salt rounded
- to taste freshly ground black pepper rounded
Method
Method
- Combine the flour, cold butter and salt, rubbing together with your fingertips until it resembles coarse crumbs. Add the cold water and bring together into a dough. Chill for 30 minutes.
- Preheat the oven to 200°C (fan). Roll the dough out and line a 24 cm tart tin, trimming the edges. Prick the base with a fork.
- Line with parchment and fill with baking weights or dried beans. Blind bake for 15 minutes, then remove the weights and parchment and bake for a further 5 minutes, until lightly golden. Reduce the oven to 175°C.
- Meanwhile, toss the pepper strips with olive oil and roast on a sheet at 220°C for 15 minutes, until softened and lightly charred at the edges.
- Whisk the ricotta, eggs, cream, nutmeg, salt and pepper together. Scatter the roasted peppers over the base and pour the custard over.
- Bake for 30 to 35 minutes, until the custard is fully set with just a slight wobble at the centre. Let cool for 10 minutes before slicing.
Notes
- Blind bake the crust before filling it. An unbaked base under a wet custard steams instead of crisping, and stays soggy and pale no matter how long the finished quiche bakes.
- Roast the peppers before adding them, don’t use them raw. Roasting concentrates their sweetness and drives off water; raw peppers release moisture into the custard as it bakes, which can leave the filling watery.
- Let the quiche rest for at least 10 minutes before slicing. It’s still very soft straight from the oven and needs a few minutes to firm up into clean slices.
- It keeps for 3 days in the fridge and reheats well in a moderate oven.
Ingredient substitutions
- Ricotta can be swapped for quark for a slightly tangier filling.
- A handful of chopped fresh basil stirred into the custard is a nice addition.
- Any color bell pepper works; a mix gives the most visually striking result.