Imagine a savory pie that blends the rich flavors of stewed peppers with onions, nestled in a creamy quiche mixture. This dish is perfect for picnics or springtime celebrations.<\/p>\n
Serves 6 people:<\/p>\n
– 1 sheet of puff pastry
\n– 2 yellow bell peppers
\n– 2 red bell peppers
\n– 2 green bell peppers
\n– 1 onion
\n– 4 eggs
\n– 20 cl of heavy cream
\n– 2 tablespoons of olive oil
\n– 1 sprig of thyme
\n– 3 cloves of garlic
\n– 1 teaspoon of chili powder
\n– 100 grams of pine nuts
\n– A pinch of salt
\n– A pinch of pepper<\/p>\n
Total Time: 1 hour 20 minutes<\/p>\n
Preparation Time: 20 minutes<\/p>\n
Cooking Time: 30 minutes<\/p>\n
Start by washing the bell peppers. Peel them, remove the seeds, and chop them into small cubes. Peel and dice the onion. Peel and mince the garlic. In a bowl, marinate two-thirds of the bell peppers with thyme, garlic, half of the olive oil, and the chili powder. Let this sit for 30 minutes.<\/p>\n
Unroll the puff pastry and line a pie dish with it. Chill it in the refrigerator while you continue with the recipe.<\/p>\n
Heat the remaining olive oil in a skillet over medium heat and saut\u00e9 the onion dices until they start to caramelize. Add the marinated peppers and cook until they are soft and tender. Set aside.<\/p>\n
Whisk together the eggs and cream in a bowl. Season with salt and pepper.<\/p>\n
Spread the cooked pepper and onion mixture over the chilled pastry. Sprinkle with pine nuts. Pour the egg and cream mixture over the top, and then scatter the reserved uncooked pepper dices on top.<\/p>\n
Bake in a preheated oven at 180\u00b0C (356\u00b0F) for 30 minutes. <\/p>\n
Enjoy your savory pie hot, warm, or cold, ideally at a gathering or as a delightful picnic treat.<\/p>\n\n\n