Quiche with peppers with Greek yogurt in the dough, anchovies, capers and cheese. Today I tried with a mild but tasty rustic cake together. The base is of Danish pastry, one of my favorites because it's flavorful and crispy, But if you want you can also use a paste ready (I forgive you) short crust is either browse if you prefer. The principle is that of quiche, that is, a compound made from eggs variously seasoned, but here there is no Greek yogurt instead of cream, that makes the filling more creamy, delicate and light.
To give flavor to quiches we think, though, the Roasted Peppers (rigorously stripped). I advise you to cook them a day in advance, So let them cool down before you peel them and then losing to the pulp more water can. It scares you to make roasted peppers? try to make them BAKED: nothing gets dirty and peels easily. Take a look at the VIDEO RECIPE STEP BY STEP! By the way, on my YouTube channel also find the VIDEO RECIPE of pasta BRISÉE, so you have no margin for error.
Then there is the caciocavallo of Agnone to give a spicy taste at all. I do not know? Then read my ARTICLE ON HOW TO MAKE OF THE CACIOCAVALLO AGNONE and look at the VIDEO entirely manual production of this extraordinary cheese. Yet, the stuffing are anchovies and capers. Finally, a word on the decoration of quiche with yogurt peppers: I wanted to make a quiche that pretends to be a tart. Instead of pastry there are threads of peppers: a devilish, How about?
250 grams shortcrust pastry
3 medium-sized red peppers
a handful of capers
4 whole eggs
250 grams of Greek yogurt
50 grams of grated parmigiano Reggiano PDO
100 grams of seasoned caciocavallo of Agnone (I used the Di Nucci dairy)
12 anchovy fillets in oil
salt and pepper
butter and flour for the cake Pan
Before preparing the quiche with peppers, yoghurt and cheese, you have to make roasted peppers. I advise you to prepare roasted peppers with one day in advance: wash the peppers and wrap completely in aluminum foil. Bake at 200 degrees for 40 minutes or until they are soft. Remove the peppers from the oven and allow to cool completely, then peel them, eliminate the seeds inside and make the pulp into fillets. Lightly salt the peppers and put them in a colander for at least an hour so that they lose as much water as possible. Set aside the fillets of peppers needed to decorate the quiche (If you want to decorate it) and coarsely chop the rest.
Prepare the pastry crust for quiche with peppers, yogurt and caciocavallo and place it in the refrigerator for at least an hour before using it.
Cut the cheese into cubes and chop the capers and half the anchovies in oil.
Put the eggs in a bowl, grated Parmesan cheese, the yogurt and mix together with a fork or a whisk by hand, to obtain a homogeneous mixture. Season with salt and pepper. Add the capers and anchovies, chopped, a few leaves of Marjoram, caciocavallo cheese diced and chopped roasted peppers. Mix well. Try again to ensure that the mixture is just the right amount of savory.
Grease and flour the cake Pan you have chosen, then cover it with the Danish pastry (roll out thin, so they bake perfectly). Prick the bottom and sides and pour the filling.
Preheat oven to 180 degrees static and bake the pie yoghurt, peppers and caciocavallo for 15 minutes or until the surface, by touching it with a finger, don't oppose some resistance. At this point, If you decided to decorate the Quiche with peppers, you have to pull it out of the oven and arrange over the fillets of peppers by simulating the classical decoration of a tart. Complete with the anchovy fillets rolled and put the quiche in the oven again for 20-25 minutes or until evenly Golden the stuffing and baked well the base. Remove from oven and let stand at room temperature for 10 minutes. Decorate the quiche with peppers with yogurt, cheese and anchovies with a few leaves of Marjoram and serve. It is excellent both warm and cold: accompany with a colorful mixed salad. Bon appétit!