Red & Green Pepper Quiche
|Quiche crust||1 (Use 9 Inch Size)|
|Vegetable oil||1 Teaspoon|
|Onion||1 Medium, chopped|
|Olive oil||2 Tablespoon|
|Red bell pepper||1 Small, sliced into 1 inch strips|
|Green bell pepper||1 Small, sliced into 1 inch strips|
|Crumbled dry oregano||1⁄4 Teaspoon|
|Crumbled dry basil||1⁄4 Teaspoon|
|Pimento stuffed green olives||8 , sliced|
|Pitted black olives||8 , sliced|
|Grated parmesan cheese||5 Tablespoon|
|Unbleached flour/Whole wheat flour||2 Tablespoon|
|Shredded mozzarella cheese||1 Cup (16 tbs), packed|
|Ricotta cheese||1 1⁄4 Cup (20 tbs) (At Room Temperature)|
|Half and half cream/Milk||1⁄4 Cup (4 tbs)|
|Crumbled tofu||1⁄4 Cup (4 tbs), well drained|
|Parmesan cheese||1⁄4 Cup (4 tbs)|
|Capers||3 Teaspoon, drained|
|Sliced black olives||3|
|Sliced green olives||3|
Prepare Quiche Crust and set aside to cool.
Saute onions in vegetable oil until soft. Add red and green bell peppers, oregano, basil, salt and pepper. Saute until bell peppers are limp, about 10 minutes. Add green and black sliced olives, 2 tablespoons of the Parmesan cheese, and flour. Stir well and cook for 1 minute. Set aside to cool. Combine remaining 3 tablespoons Parmesan cheese with mozzarella cheese. Set aside.
Custard: Combine ricotta cheese, cream or milk, tofu and Parmesan cheese in a bowl. Beat until smooth. Stir in capers, salt and pepper.
When sauteed vegetables have cooled, spread them in the bottom of the Quiche Crust. Sprinkle with the mixed cheeses and top with custard mixture. Spread the custard over the cheese by mounding it in the center of the quiche and gently spreading it to the outer edges of the crust. Garnish with olives and a sprinkling of paprika.
Bake at 400° F. for 20 minutes. Turn off oven heat and leave quiche in the oven for another 20 minutes. The top should puff up slightly and turn a golden brown. Remove from oven and let cool for 10 minutes before serving. Cut into wedges. Can be served hot or at room temperature.