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Categories:
red bell peppers flour flour salt baking powder eggs unsalted butter Cheddar cheese milk Ricotta cheese cheese scallions scallions
Viewed: 87 - Published at: 6 years agoIngredients
- 3 medium red bell peppers
- 1/4 cup all-purpose flour
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 3/4 teaspoon baking powder
- 9 large eggs
- 3 tablespoons unsalted butter, melted
- 1 1/2 cups extra-sharp cheddar cheese, coarsely grated (6 ounces)
- 1 cup whole milk ricotta cheese (8 ounces)
- 1 cup parmigiano-reggiano cheese, grated (2 ounces)
- 3 scallions, finely chopped (1/2 cup)
- 2 scallions, slivered for garnish
Method
- Roast peppers on racks of gas burners over high heat, turning with tongs, until skins are blackened, 10 to 12 minutes.
- Or broil peppers on a broiler pan about 5 inches from heat, turning occasionally, about 15 minutes.)
- Transfer to a bowl and cover tightly with plastic wrap, then let stand 20 minutes.
- When cool enough to handle, peel peppers, discarding stems and seeds, and cut into 1/3-inch dice.
- Preheat oven to 350°F
- Sift together flour, salt, and baking powder into a small bowl.
- Beat eggs in a large bowl with an electric mixer at medium-high speed until doubled in volume, about 3 minutes.
- Add butter, flour mixture, and cheeses and mix well at low speed, then stir in peppers and scallions.
- Pour into a buttered 10-inch (6-cup) glass pie plate and bake in middle of oven (or lower third of oven if baking with bacon) until top is golden brown and a tester comes out clean, 30 to 35 minutes.
- Let stand 5 minutes before serving.
