When you roast red bell peppers, they aquire a lovely, woodsy flavor. In this quiche, I pair freshly roasted red bell peppers with chunks of creamy mozzarella and smoked chicken breast. If you’re pressed for time, you can substitute roasted red peppers in a jar or even semi-sundried tomatoes.
*Make your crust with this recipe and follow the instructions for the filling.
- 1 pan (25 cm) lined with crust (homemade or store-brought)
- 2 red bell peppers, halved and deseeded
- 400g smoked chicken breast, in strips
- ball of mozzarella (125g), chopped
- 200ml crème fraîche
- 4 eggs
- 1 tsp dried basil
- salt (preferably fleur de sel) and freshly-cracked pepper
- 2 tbsps pine nuts
Set your grill to to 200°C, place the peppers on a baking tray and flatten them as much as possible. Grill them for 10-15 minutes, place them in a Ziploc bag and leave to cool. Once cooled, gently pinch off their skins and chop. Preheat oven to 200°C. Sprinkle the bottom quiche with breadcrumbs. Divide the chicken strips, mozzarella and peppers over the quiche crust. Whisk the crème fraîche, eggs, basil and salt and pepper. Pour the filling into the crust and scatter with the pine nuts. Bake for 35-40 minutes. Check halfway through the cooking time to check that the crust is not getting to dark. Should that be the case, cover with aluminum foil. Allow to cool slightly before cutting serving.