- Yield:serves 8
- Active time: 25 minutes
- Total time:2 hours 25 minutes
- For Crust:
- 1 1/2 cups all purpose flour
- 1 teaspoon salt
- 1 stick cold unsalted butter, chopped into 1/4 inch dice
- 1 large egg
- 2 tablespoons ice water
- For Filling:
- 2 medium red bell peppers, diced
- 1 tablespoon unsalted butter
- 2/3 cup heavy cream
- 2 large eggs
- 2/3 cup grated gruyère cheese
Make Crust: In the bowl of a food processor, combine flour and salt. Pulse to combine.
Add butter to flour and pulse until butter is the size of peas, about 10 pulses. Add egg and cold water and pulse until dough comes together, about 1 minute. Cover dough in plastic wrap and chill for one hour.
Preheat oven to 40°F. Butter bottom and sides of tart pan.
On a lightly floured surface, roll dough out into a 12-inch circle. Transfer crust to tart pan. Prick bottom of dough several times with a fork. Cover dough with foil and fill with pie weights. Bake crust for 20 minutes, remove foil and pie weights, then continue to bake until golden, about 10 minutes.
While crust is cooling, make filling. Melt butter in a medium saute pan. Add red pepper and cook until tender, about 10 minutes. Season with salt and pepper.
In a medium bowl, whisk together heavy cream and eggs.
Lay red pepper along bottom of quiche crust. Pour custard over vegetables. Bake for 20 minutes. Sprinkle top of quiche with cheese and continue to bake until filling is set and top is golden, about 10 minutes.