Recipe - Gloria Saffrons Bell Pepper Quiche

1 Batch pate brisee 1 (dough),
see below
Butter for the pan

FILLING
2 tablespoon Butter, or margarine (to 4
tab.)
1 lg Onion, cut or sliced up
2 Mediumsize sweet red bell
peppers, cut into strips
One half Mediumsize green bell
pepper, cut into strips
1 Garlic clove, minced
2 Eggs, lightly beaten
2 sl Baked ham, One fourth inch thick,
cut into small cubes
1 cup Parmesan cheese, grated
Three fourths cup Heavy cream

PATE BRISEE 1
1 One half cup Allpurpose flour
Three fourths teaspoon Salt
1 Stick butter, chilled, cut
into pieces
One fourth cup Ice water

To Make The Dough: In a mixing bowl combine flour and salt. Add the butter
and work with knives or a pastry blender (fingers will soften the butter
too much) until mixture resembles coarse meal.

Pour in water a 1ittle at a time while mixing with a fork. You may not need
all the water. Gather dough into a ball, wrap in a plastic wrap, and chill
for 20 minutes, or until ready to use.

Makes ONE 9INCH 1CRUST PIE OR 6 SMALL TARTS Use for crostate,quiches,
tarts and savory pies. Can be made in food processor and can be frozen.

Food Processor Method for Piecrusts: Use steel blade; place flour, salt,
and fat in the bowl of the processor. Turn machine on and off until mixture
resembles coarse meal. Add liquids (water, juices, milk) through the feed
tube and stop processing as soon as a ball of dough forms on the blade. You
may not need all the liquid listed in the recipe, or you may need just a
little more. Wrap dough in plastic wrap and chill or freeze.

To Make The Quiche: Preheat oven to 350F. Butter a 9inch pie pan. Roll the
dough out into a circle large enough to cover the bottom and sides of
prepared pan. Fit dough into pan, and trim excess dough with scissors.
Flute edges, and pierce the bottom of the dough with a fork. Line with foil
and fill with beans or rice to keep dough from rising unevenly. Bake for 15
to 20 minutes.

Melt butter or margarine in a skillet. Add onion and saute until it turns
gold, but not brown. Remove with slotted spoon to a bowl. Add more butter
to pan if necessary and saute red and green peppers until tender, adding
the garlic after a couple of minutes so that it is sauteed but not browned.
Set aside. Pour eggs into the bowl with the onion slices and add ham,
cheese, and cream. Reserve a few red and green pepper strips for
decoration. Add remainder to the bowl of filling. Stir well and pour
mixture into the baked pie shell. Decorate with reserved pepper strips.
Bake for about 30 minutes, or until a toothpick inserted in the middle
comes out clean.

Source: The Wonderful World of Pizzas, Quiches, and Savory Pies, by Anna
Teresa Callen, 1981, Crown Publishers, Inc., ISBN: 0517536838

THIS IS ONE FANTASTIC BOOK!!!!

Adapted for MC software by Brenda Adams adamsfmle@sprintmail.com

Recipe by: The Wonderful World of Pizzas, Quiches & Savory Pies Posted to
MCRecipe Digest V1 #563 by Brenda Adams adamsfmle@sprintmail.com on Apr
12, 1997