This quiche is so fun to cut into. The layers give a pop of color and the flavors are incredible. Use cream if you don’t have buttermilk.
Roasted Pepper and Bacon Quiche
- 1 pie crust
- 4 eggs
- 3/4 cup grated Romano
- 3/4 cup buttermilk
- 4 slices bacon
- 2 large red bell peppers, roasted
- 2 tbsp chopped oregano
Bake pie crust for 15 minutes or until golden and puffy at 375 degrees. Meanwhile fry bacon and crumble when cool. Beat eggs with buttermilk and cheese. Season with salt and pepper. In pie crust layer half the peppers and half the crumbled bacon. Pour half of the egg mixture over evenly. Repeat with another layer of all remaining ingredients including the oregano and cover with egg mixture. Bake in oven at 375 degrees until quiche is set, about 45 minutes. Let cool 10 minutes before serving.
- 1 cup unbleached white flour
- 5 tbsp cold unsalted butter
- 3-6 tbsp ice water
Cut butter into small chunks and add to flour. Using a fork or pastry blender cut the butter until flour resembles coarse crumbs. Take a handful of the mixture and clench it in your fist. If the flour comes together in a rough mass there is enough butter in it. If it remains too dry to hold together add a tablespoon of butter at a time until the consistency is correct. Slowly add ice water to flour a tablespoon at a time until it pulls together into a rough dough. Knead quickly to form a smooth ball adding more water if the dough is too crumbly. Wrap in plastic wrap and refrigerate for one hour. On a floured surface, roll out the dough to desired thickness, place in greased pie pan and prick with fork all over. Follow whatever recipe directions you happen to be making next. If the pie shell needs to be baked, first place a piece of tin foil inside pie shell and fill with dry beans. This helps hold the crust down while it bakes and the beans can be reused in dishes and food after baking.