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Categories:
flour salt butter lard eggs onions green bell peppers sweet red bell peppers butter garlic basil eggs light cream
Viewed: 73 - Published at: 6 years agoIngredients
- 1 1/4 cups flour, all-purpose
- 1/2 teaspoon salt
- 13 cup butter
- 2 tablespoons lard
- 1 each eggs
- 1 large onions sliced
- 2 medium green bell peppers
- 2 medium sweet red bell peppers
- 2 tablespoons butter
- 2 cloves garlic minced
- 1 teaspoon basil dried
- 3 large eggs
- 1 cup light cream (half&half)
- 1/2 cup cheese grated
Method
- PASTRY: Combine 1 1/4 cups all purpose flour and 1/2 teaspoon salt.
- Cut in 13 cup butter and 2 tablespoons lard until mixture forms coarse crumbs.
- Beat 1 egg slightly and add to flour mixture.
- Stir with fork until pastry clings together .
- Shape into a ball.
- Roll out on floured surface to match the pan.
- Line a quich e pan with pastry, trimming the edge flush with rim.
- Wash peppers, cut in halves, remove seeds.
- Saute peppers and onion in butter until soft but not browned.
- Remove from heat.
- Add garlic and basil leaves.
- Prebake pie shell for about 10 minutes in preheated oven at 400F (200C).
- Spread pepper mixture evenly in quiche pastry.
- Beat eggs and half and half.
- Add grated cheese.
- Pour mixture over peppers.
- Bake at 350F (180C) F for about 35 minutes until filling is set and top is n icely browned.
- Let stand a few minutes before starting to cut into wedges.
