Roasted Pepper Mosaic Quiche

Ingredients

• 1.5 bunch parsley
• 2 Eggs
• 200 ml milk (1.5% fat)
• a pinch nutmeg
• 1 tsp paprika powder (rosenscharf)
• Salt
• Pepper
• 1 red bell pepper
• 1 yellow bell pepper
• 1 orange bell pepper
• 2 tbsp balsamic vinegar
• 3 tbsp high-quality olive oil

Instructions

1. 1.

   Wash parsley, shake dry, pluck leaves and finely chop. Combine eggs, milk, and parsley in a bowl. Grate a pinch of nutmeg over the mixture, add paprika powder, salt, and pepper, then mix thoroughly.

2. 2.

   Place the mixture into two lightly greased heat‑proof ramekins with 125 ml capacity each.

3. 3.

   Set the ramekins in a baking dish filled with hot water and bake on the oven rack in a preheated oven at 150 °C (convection: 130 °C, gas: level 1–2) for about 50 minutes. Remove and cool. (Can be made one day ahead, covered in the fridge; bring to room temperature 40 minutes before serving.)

4. 4.

   Quarter the peppers, remove seeds, wash, and place skin side up on a baking sheet.

5. 5.

   Roast under the hot oven grill until the skins are slightly blackened and blistered.

6. 6.

   Let them cool covered for 10 minutes in a bowl, then peel off the skins.

7. 7.

   Cut pepper quarters into squares about 1.5 cm per side.

8. 8.

   Finely dice the remaining pepper flesh.

9. 9.

   In a bowl mix pepper remnants with balsamic vinegar, salt, and pepper; stir in olive oil.

10. 10.

    Arrange the pepper squares like a mosaic on plates, alternating colors decoratively.

11. 11.

    Release the quiches from the ramekins by running a knife along the sides. Briefly place the quiches in hot water and flip onto your hand. Place the quiches atop the pepper mosaics and drizzle with the pepper sauce before serving.