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Quiche with peppers and red onions, previously pan -fried with olive oil, garlic and Provence herbs is ultra gourmet and very generously garnished.
The perfect meal to taste with a green salad. And this time a beautiful red wine from the Côtes de Provence Aop, I tell you about it below.
Quiches and savory pies, the ideal meal
I admit, I very often make quiches, which I decline with any type of garnish. Either prepared specially as here or even adding remains of vegetables.
The kind of dish prepared in a few moments which comes infinitely and decorates a last minute meal, in the evening during the week when you come home from work for example.
There is of course the traditional Lorraine quiche, of which I explain the vary origin but also in the spring a quiche that I perfume with bears, my daughter’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 to add smoked Haddock to the quiche, you will see it is an extra rendering.
Some tips for a successful pepper quiche
- Should we prepare the bottom of the pie? I actually recommend that you cook the dough white if you use 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 much and I noticed that at high temperature the quiche device can change texture and make liquid which will drown your pie paste which will not be well cooked. It is one of the phenomena of the kitchen that I have to dig a little to be able to explain what is going on.
- Pre -make your vegetablesred peppers and red onions, causing them with olive oil and have fun adding Garlic and Provence herbs.
Some variants for this quiche
- The pie is here vegetarian but you can of course add bacon Or ham cubes Or even more interesting: chorizo dice.
- For cheese I opted for parmesan, without putting too much to leave the show at the vegetables. You can replace this cheese with goat cheese or feta. Even the grated cheese (county or emmental) which remains in your refrigerator.
- If you want to give a little AI Basque to this quiche, after all the peppers are a bit of the marker of this kitchen, you can add a little Espelette pepper.
Pet and wine agreement
Small focus on the wine served during our meal. It is the Château de la Clapière, a class classified by the Côtes de Provence Aop produced by one of the oldest properties in Provence.
The great Bastide of Florentine inspiration that is this castle and the family of owners experienced a nice destiny, between Queen of England and little girl with great dreams.
The terroir is unique with the mediterranean seaside influences and spicy character of the interior.
I really liked this wine with notes that are both fruity and spicy.
Quiche with red peppers and red onions
Quiche generously garnished with peppers and red onions, previously pan -fried with garlic and Provence herbs. Gourmet pie for a perfect quick lunch.
To prevent standby
Prepare the device with a quiche
Finish prepare the quiche and cook
Enjoy your food !
Another salted pepper pie
You will find on this blog another savory pie without binding the quiche, so Without cream and eggswhich is a pie paste (ideally leafed through as my mother does) which is garnished with A thin layer of tomato sauce but above all A large amount of pan -fried peppers.
This is the recipe of my mom of three peppers pie. She likes to decline pepper colors for a nice very gourmet presentation.
Many families prepare the mustard and tomato pie. My mother was rather Provencal vegetable.
Enjoy
