Delicious quiche, stuffed with peppers, bacon and cheese. Ideal for lunch or even dinner.
Waiting time: 2 hours
Execution time: 20 minutes
Baking time: 60 minutes
Servings: 8-10
Components
For the dough
- 350 g flour for all uses
- 100 gr. iced unsalted butter in pieces
- 50 gr. iced vegetable butter in pieces
- 1 egg
- 2 tbsp. cold water
- 1 pinch salt
- 1 yolk for spread
For the filling
- 4 colored peppers cut into small cubes
- 1 large onion, finely chopped
- 1 and others olive oil
- 5 eggs
- 250 gr. bacon, diced
- 250 gr. various melting cheeses
- 200 gr. slice
- 250 ml of milk
- 250 ml sour cream
- 1 tsp. baking powder
- Salt
- Pepper
Execution method
For the dough
- In a bowl, put the two types of butter, flour and salt and knead.
- Then add the egg and a little water and knead until the dough sets and becomes soft enough to work.
- When the dough is homogenous, wrap it in cling film and put it in the fridge to rest for at least 1 hour (The more it freezes, the better it will open and will not shrink during baking).
- At the same time we prepare the filling.
- Put a pan on medium heat to burn without oil. After it burns, add the bacon and cook until crispy
- Remove the bacon with a slotted spoon and transfer it to a plate.
- In the same pan with the fat that the bacon took out, add 1 tbsp olive oil and sauté the onion and peppers in a medium to low heat for 5-7 minutes.
- Season our vegetables with salt and pepper and mix them with the bacon, feta cheese, anari and cheeses and leave them aside.
- Butter a tart with a round base and set it aside.
- We take the dough from the fridge and place it between two oil-based glues which we have floured well.
- Then we open it with the rolling pin between the oil glues in a thin sheet 3 mm thick.
- With the help of the rolling pin, transfer the dough to the tartiera, gently pressing the dough with your hands, so that it sticks well to the walls of the tartiera (Make sure that there is enough dough on the walls).
- Cut as much dough as protrudes from the walls.
- Pierce the tart sheet well with a fork and leave it in the fridge for 30-60 minutes (The colder the dough when it is in the oven, the fluffier and crispier the sheet will become when baked).
- Cover the dough with cling film and add legumes or rice so that the dough does not swell during baking.
- Bake the tart together with the weight in a preheated oven at 160 degrees for half an hour.
- Remove the film together with the weight, raise the temperature to 180 degrees and apply with a brush with the yolk which we have diluted with a little water.
- Continue baking for another 10-12 minutes until it turns reddish.
- At the same time we continue with the filling. In a bowl, beat the cream, milk, baking powder and eggs. Season with salt and pepper and add the mixture with the bacon and cheese to the mixture with the liquids and mix carefully.
- Put the mixture in our tartiera.
- Bake in a preheated oven at 150 ° C in the air for 60 minutes until our tart turns a nice golden color.