Mezza Luna
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*Petites quiches aux poivrons rôtis
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A recipe from
Stefano Faita
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INGREDIENTS
- (10
portions)
- 1 yellow bell pepper (roasted)
- 1 red bell pepper (roasted)
- 150g taleggio (sliced)
- 80g parmesan cheese (grated)
- 4 eggs
- 100ml milk
- Pinenuts
- Fresh mint (chopped)
- Salt & Pepper
- Pate brisee
- 200g flour
- 80 g butter (cut into small cubes)
- 1 egg yolk
- 100ml water
- Salt
METHOD
- - Begin by making your dough. Place all the ingredients for the dough in a food processor and pulse until it is well mixed together. Empty the dough onto a wooden board, form a ball, wrap with plastic wrap and place it in the fridge for 1 hour.
- - Roast the peppers in the oven under broil or on the BBQ. Place them in a bowl covered with saran wrap for 20 minutes. Remove the skins, the seeds and cut into strips. Reserve.
- - Preheat your oven at 180ºC (350ºF)
- - In a large bowl, mix together the eggs, peppers, parmesan cheese, milk and the mint. Season with salt and pepper.
- - Roll out the dough and cut out 10-12 disks (they have to be larger than the muffin mold you are using because they will have to form little cups).
- - Cover the muffin molds with each disk of dough and begin by distributing the pine nuts and the taleggio cheese evenly in each mold.
- - Finally, fill each mold evenly with the egg mixture (make sure you do not fill them too much) and bake in the oven for 20 minutes.