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Quiche with peppers and red onions, previously fried with olive oil, garlic and Provence herbs, is ultra delicious and very generously garnished.
The perfect meal to enjoy with a green salad. And this time a beautiful red wine from Côtes de Provence AOP, I’ll tell you about it below.
Quiches and savory tarts, the ideal meal
I admit, I make quiches very, very often, which I use with any type of filling. Either prepared specially like here, or even by adding leftover vegetables.
The kind of dish prepared in just a few moments that has endless variations and goes well with a last minute meal, in the evening during the week when you get home from work for example.
There is of course the traditional Lorraine quiche, whose varied origins I will explain to you, but also in the spring a quiche that I flavor with bear algae, my daughter Audrey’s favorite with caramelized onions and pieces of bacon.
And then the quiche that made my little girls eat green vegetables with spinach and a quiche that I like with zucchini and corn.
Finally, if you want to surprise, try adding smoked haddock to the quiche, you’ll see what a great result.
Some tips for making your pepper quiche a success
- Should you precook the tart base? I actually recommend that you blind bake the dough if you are using a glass, pottery or ceramic pie dish. On the other hand, if like me you choose a metal mold, no need.
- For the oven temperature, 180°C is ideal. Do not exceed 185°C the eggs would not like it very much and I have noticed that at high temperatures the quiche maker can change texture and release liquid which will slightly drown your pie crust which will then not be well cooked. It’s one of those cooking phenomena that I have to dig into a little to be able to explain to you what’s going on.
- Precook your vegetablesred peppers and red onions, frying them with olive oil and treat yourself by adding garlic and Provence herbs.
Some variations for this quiche
- The pie here is vegetarian but you can of course add bacon Or ham cubes or even more interesting: diced chorizo.
- For the cheese I opted for parmesan, without adding too much to let the vegetables take center stage. You can replace this cheese with goat cheese or the feta. Even the grated cheese (Comté or Emmental) that remains in your refrigerator.
- If you want to give this quiche a little Basque flavor, after all the peppers are a bit of a hallmark of this cuisine, you can add a little Espelette pepper.
Food and wine pairing
A little focus on the wine served during our meal. This is Château de la Clapière, a Côtes de Provence AOP Cru Classé produced by one of the oldest properties in Provence.
The large Florentine-inspired bastide that is this castle and the family of the owners have had a wonderful destiny, between Queen of England and little girl with big dreams.
The terroir is unique with influences from the Mediterranean Sea and spicy character from the interior.
I really liked this wine with both fruity and spicy notes.
Red pepper and red onion quiche
Quiche generously garnished with red peppers and onions, previously fried with garlic and Provence herbs. Gourmet tart for a perfect quick lunch.
To prevent sleep
Prepare the quiche maker
Finish preparing the quiche and cook
Enjoy your food !
Another savory pepper tart
You will find on this blog another savory tart without the binder of quiche, so without cream and without eggswhich is a pie crust (ideally flaky like my mother makes) that is filled with a thin layer of tomato sauce but above all a large quantity of pan-fried peppers.
This is my mom’s recipe for three pepper pie. She likes to use colored pepper holes for a pretty, very delicious presentation.
Many families prepare mustard and tomato pie. My mother was more into Provençal vegetables.
Enjoy