👨👩👧👦 Serves: 6 people
⏱️ Prep time: 20 minutes
🔥 Cooking time: 35 minutes
🛒 Ingredients
🥧 Shortcrust pastry (ready-made): 250 g
🫑 Red bell peppers: 2 (about 200 g)
🌞 Yellow bell pepper: 1 (about 100 g)
🧅 Red onion: 1 small (80 g)
🧀 Feta cheese: 150 g
🥚 Eggs: 3 large
🥛 Heavy cream (liquid): 200 ml
🧀 Grated cheese (Emmental or Comté): 100 g
🫒 Olive oil: 2 tbsp
🧂 Salt: 1 pinch
⚫ Freshly ground black pepper: 1 pinch
🌿 Herbes de Provence: 1 tsp
🔪 Step-by-Step Preparation
1️⃣ Prepare the Vegetables 🫑
Wash the peppers, remove the seeds, and cut into thin strips.
Slice the red onion finely.
In a large frying pan, heat the olive oil over medium heat.
Add the peppers and onion, and sauté for 8–10 minutes until soft and slightly caramelized 😋.
2️⃣ Make the Quiche Mixture 🥚
In a large mixing bowl, whisk the eggs with the cream until smooth.
Add the grated cheese and Herbes de Provence 🌿.
Season with salt and pepper (go light on the salt if using feta — it’s already salty!).
3️⃣ Assemble the Quiche 🥧
Preheat your oven to 180°C (350°F).
Line a tart tin with the shortcrust pastry and prick the base with a fork.
Spread the sautéed vegetables evenly over the pastry.
Crumble the feta cheese over the vegetables 🧀.
Pour the egg-cream mixture on top, making sure it’s evenly distributed.
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