Roasted Bell Pepper and Leek Quiche

Step 1

Sift the flour with salt onto a clean surface. Divide the butter into small cubes and add them to the flour. Using your hands, gently work the butter into the flour until each piece of butter is coated with flour. Quickly smush the butter into the flour and then rub the mixture between the palm of your hands until it has a fine, sandy texture.

Step 2

Form a well in the center of the flour mixture and add the egg yolk and water to the center. Mix the wet ingredients by grabbing onto them with your hands and squeezing. The ingredients will seep through between your fingers. Continue to mix the ingredients like this without kneading nor overworking the dough. To ensure that the ingredients are homogeneously combined, knead the dough with the palm of your hand, working from the center of the dough and pushing down and outwards. Work the dough until it no longer sticks to the work surface, being careful not to overwork it.

Step 3

Shape the dough into the form of a ball and lightly flour its surface. Cover it with saran wrap and allow to rest in the fridge for at least an hour. You can prepare the dough beforehand and refrigerate it overnight or even freeze it.

Step 4

Remove the dough from the fridge and let it warm up for about 15-20 minutes on the counter. Once the dough has softened up a bit, place it on a surface generously dusted with flour. Flatten the dough so that it forms a disk, and with a rolling pin, roll from the center away from you towards the edge. Lift the dough up and turn it about 45 degrees. As with the first roll, roll from the center towards the edge away from you. Continue turning the dough and rolling it until you have a circle about 40 cm in diameter.

Step 5

Carefully roll the dough onto a floured rolling pin. Then, unroll it over a 28 cm quiche pan, preferably one with a removable bottom. Press the pastry dough into the pan, trim off the excess, and prick the surface with a fork. Cover the surface with dried beans and bake in oven pre-heated to 200°C until it begins to color, about 8-10 minutes. Remove from the oven and clear out the beans.

Step 6

Roast the bell peppers on a sheet pan in an oven heated to 260°C until the skin is charred on all sides (about 30 minutes). Turn the peppers at least twice so that all sides are evenly charred. Then, wrap the peppers in foil or an airtight container. Once the peppers are cooled, peel away the charred skin and discard. Cut the peppers in half and remove the seeds and stem, and slice the peppers into ¾ cm strips.

Step 7

Thoroughly rinse the leek to remove any dirt. Cut off the root end and remove the dark green leaves (save these leaves for soup making). Thinly slice the remaining white and light green part of the leek. Heat up about half of a tablespoon of olive oil in a sauté pan over medium-high heat. Sauté the leeks until softened (about 5-6 minutes). Season with a pinch of salt and ground black pepper.

Step 8

In a bowl, mix the cream and milk with the eggs, salt, ground black pepper, cayenne pepper, and thyme. Evenly distribute the roasted bell peppers and feta cheese on the surface of the partially baked pastry shell. Then layer the sautéed leeks over them. Pour the cream and egg mixture over the peppers, feta and leeks. Bake in oven pre-heated to 180°C for 25-30 minutes. Once done, the surface of the quiche should be golden brown and its volume increased from puffing up. Verify doneness by inserting a knife into the center. If it comes out clean, remove from the oven and allow to cool for 5-10 minutes. Best enjoyed with a green salad.