Red Pepper Quiche

Ingredients for Tender, Buttery Yogurt Dough

1/2 c. plain whole yogurt
1/2 c. real butter, softened
1 3/4 c fresh whole-wheat flour
1 tsp. real salt
unbleached flour

Directions for Dough (start the day before you make the quiche):
1. To make the dough, cream yogurt with butter. Blend in flour and salt.

2.  Cover and leave in a warm place for 12-24 hours.

After the dough has been sitting for 12-24 hours: 
3. Preheat oven to 325 degrees. 

4. Roll out dough for a nine-inch pie pan on a pastry cloth using unbleached flour to prevent sticking.

5. Line pie pan with dough and pre-bake for about 20 minutes. 

6. When done, remove to a cooling rack and continue with quiche ingredients and directions.

Ingredients for Quiche:

1 recipe yogurt dough (make Tender, Buttery Yogurt Dough as directed above)
2 red peppers
1 medium onion, finely sliced
2 T. extra-virgin, cold-pressed olive oil
3 egg yolks
1/2 c. sour cream or creme fraiche (organic from grass-fed cows)
real salt and freshly ground black pepper 
1 c. Parmesan or Romano cheese, freshly grated

Directions for Quiche:
1. Preheat oven to broil.

2. Wash and dry peppers.

3. Place peppers under the broiler to char skin. Check after 5 minutes and turn if the skin has begun to blister and turn black.

4. Keep under the broiler until the entire pepper is charred and blistered.

5. Remove from oven and place in a saucepan covered with a lid.

6. Let sit for about 20-30 minutes till cooled.

7. After peppers are somewhat cooled, remove the charred skin from peppers. Then open each pepper and remove seeds, membrane and stem. 

8. Lay peppers flat and cut into thin strips. Set aside. 

9. Saute onion in olive oil until soft; add the peppers to onions and heat until warmed through. 

10. Beat egg yolks with cream, seasonings and half of the cheese. 

11. Strew the onions and peppers over the crust and pour the egg mixture over. 

12. Top with remaining cheese and bake at 350degrees for about 30-40 minutes until egg is set. 

Makes 4-6 servings.