Red Pepper and Goat Cheese Quiche (Ostpaj med Spansk Peppar)

Quiche Quiche Quiche, it's been a while since I had it and I've never attempted to make it before so last night I decided I HAD to. It turned out really well!  I put a bunch of basil and parsley in and I think I could have put more so it would have had a more standout taste. Andreas said he's made it with broccoli... maybe this will be our next variant! Since I'm on a whole wheat binge I made the crust with that, but please use white flour if you prefer.

Red Pepper and Goat Cheese Quiche

3 - 4 people

CRUST- (8" plate)

1 1/2 cup whole wheat flour

1tsp salt

6tbsp butter cold and chopped small

2tbsp ice cold water

FILLING-

6 eggs

2 tbsp creme fraiche

3 tbsp whipping cream or milk

5 tbsp goat cheese

1 tsp salt

1/2 tsp pepper chopped into strips

1 medium onion chopped into strips

1 small bell pepper

handful of parsley

handful of basil

The quiche crust is the exact same as making a pie crust. Combine all the ingredient for the crust and gently fork them together until they form a ball, touch the dough sparingly. Again they say you have to be gentle with crusts but it's not true, just don't melt the butter too much with your fingers and it will turn out ok. Refrigerate the crust for one hour. During this time you can prep the other ingredients. 

When the crust is refrigerated long enough heat your oven up to 375º and roll out your dough to fill an 8" pie plate. Press the dough in, poke the bottom with a fork (keeps it from puffing) and bake it for 20 - 30 mins until it's done and slightly golden. 

While your quiche crust is resting and baking sautee your onions and peppers. Mix all the other ingredients for your filling except for the cheese in a bowl and when the peppers and onions are cooked put them into the egg mixture as well.

Pull your crust out of the oven and although other recipes tell you it has to cool... it doesn't. Pour your filling in and evenly crumble the goat cheese into the filling. Bake at 350º for 30 minutes and you have quiche!

Bon appetite :)

Martina