Tag: red bell peppers

Roasted Red Pepper and Egg Tarts for #Sundaysupper

This week, #SundaySupper has a breakfast for dinner theme – one of my favorites so far – but since I posted a waffle recipe a few weeks ago, I wanted to make something more on the savory side. These tarts, with their tangle of roasted red peppers and onions and sunny-looking egg, caught my eye as I was flipping through my copy of Jerusalem: The Cookbook and I knew they’d be perfect!

I cooked my eggs for 13 minutes – a little longer than the original recipe called for – and they came out just how I like them, with thickened jelly-like yolks that aren’t too runny. The tarts were unlike anything I’d ever eaten, yet they still seemed homey and vaguely familiar.

Paired with a simple salad of baby lettuce tossed with olive oil and my favorite blackberry-ginger balsamic vinegar, they made a great light meal that we both really enjoyed.

Roasted Red Pepper and Egg Tart

These simple tarts have a surprisingly bold flavor. Pair them with baby lettuce tossed with oil and balsamic vinegar for a light meal.

Author: Lauren Keating

Serves: 6

Ingredients

2 red bell peppers, cut into thin strips
1 red onion, cut into thin strips
3 tablespoons olive oil
1 teaspoon fresh thyme
1 teaspoon cumin
1 teaspoon coriander
¼ cup loosely packed parsley, chopped
¼ cup loosely packed cilantro, chopped
1 sheet (1/2 package) puff pastry, thawed
1 egg, beaten
6 tablespoons low fat sour cream
6 eggs
sea salt and cracked pepper

Preparation

Heat oven to 400*F. Pile the peppers and onion on a baking sheet. Pour oil over top and sprinkle with thyme, cumin, and coriander. Use your hands to mix everything together. Spread out into an even layer and roast 30 minutes.
Line a second baking sheet with parchment. Unroll the pastry onto the sheet and cut into six squares. Use a fork to poke indentations all over the pastry, leaving a ¼ inch boarder around the edges. Refrigerate until ready to bake.
Increase the oven temperature to 425*F. Brush pastry with the beaten egg. Spread the center of each pastry square with 1 tablespoon of sour cream. Mix half of the parsley and cilantro into the roast vegetables then arrange onto the center of each pastry square, leaving a shallow crater in the center. Bake 10 minutes. Crack an egg into a small dish; carefully pour it onto one of the pastries, letting it settle into the crater that you left. Repeat with remaining eggs. Return to the oven and bake 10-15 minutes, or until the eggs are cooked to your liking.
Top with remaining herbs and season with salt and pepper. Serve immediately.

Nutrition Information

Calories: 386 Fat: 28.7 Carbohydrates: 22.6 Fiber: 1.9 Protein: 10.4

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Don’t miss any of the other great “Breakfast for Dinner” recipes from the Sunday Supper group!

Tres Leches Pancakes from La Cocina de Leslie

French Toast Casserole with Sautéed Apples from The Foodie Army Wife

Gluten Free Breakfast Pizza from Blueberries And Blessings

Basic Vegan Waffles from Killer Bunnies, Inc

Kale, Bacon, Brown Rice Crustless Quiche from Shockingly Delicious

Bacon Egg and Potato Breakfast Tacos from Cookin’ Mimi

Steak and Egg Tostadas from The Girl In The Little Red Kitchen

Breakfast Bowls from Jane’s Adventures in Dinner

Bacon and Egg Waffles from The Urban Mrs

Homemade Lox from Growing Up Gabel

Seattle Sandwiches (Lox, Shmear, & A Fried Egg) from Juanita’s Cocina

Bacon & Brie Potato Bread Strata with Roasted Pears from Eat, Move, Shine

Saucy Ham and Cheese Breakfast Sliders from Daily Dish Recipes

Greek Frittata from Casa de Crews

Elderberry Flower Pancakes from Hezzi-D’s Books and Cooks

Prosciutto, Gorgonzola and Rosemary Strata from That Skinny Chick Can Bake

Italian Turkey Meatballs (With a Secret) from What Smells So Good?

Bacon, Spinach and Tomato Breakfast Pizza from Runner’s Tales

Red Pepper and Egg Galette from Healthy. Delicious.

Waffles – One Plate, Two Ways: Sweet & Savory from Foxes Love Lemons

Steak & Egg Bagel Sandwich from girlichef

Florentine Benedict from Supper for a Steal

Oatmeal Ice Cream from Treats & Trinkets

Banana Waffles with Peanut Butter Syrup from A Kitchen Hoor’s Adventures

Baked Berry French Toast from Table For Seven

Open Faced BTC Sandwich from Peanut Butter and Peppers

Crustless Spinach Quiche from The Hand That Rocks The Ladle

Bacon ‘n Eggs Bread Pudding from gotta get baked

Denver Breakfast Ring from Curious Cuisiniere

Copycat Japanese McDonald’s from Ninja Baking

Crumpets with Whipped Honey Orange Butter from Kudos Kitchen By Renee

One Pan Full English Fry-up from Food Lust People Love

Leek, Mushroom and Gruyère Quiche from Hip Foodie Mom

Joe’s Special, the Original San Francisco Treat from Webicurean

Bacon and Egg Breakfast Tarts from Vintage Kitchen Notes

Dark Chocolate, Orange & Pistachio Greek Yogurt Cups from Cupcakes & Kale Chips

Gluten Free Tomato Basil Crepes form No One Likes Crumbley Cookies

Sour Cherry Crisp from Pies and Plots

Cream Dried Beef and Waffles from Cindy’s Recipes and Writings

Sausage breakfast casserole from My cute bride

Almond Rice Crepes Stuffed With Sweet Potatoes & Peas from Sue’s Nutrition Buzz

Zucchini Pancakes with Sautéed Tomatoes and Feta from Ruffles & Truffles

Apple, Bacon, and Dubliner Cheese Stuffed French Toast from Neighborfood

Dulce de Leche Stuffed French Toast from Basic N Delicious

Normally it would be very socially unacceptable to have wine with your breakfast, but seeing as this is closer to sunset than sunrise, we say go for it!!!

Hangtown Fry and Wine Pairings with Breakfast for Dinner from ENOFYLZ Wine Blog

Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EST. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here → Sunday Supper Movement.

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{#PepperParty} Quiche Provencale

An earthy quiche filled with red bell peppers, mushrooms, tarragon, and goat cheese.

We’re having a Pepper Party, and you’re invited! A few of my blogger friends and I have teamed up with Divemex this week to celebrate all things bell pepper (and give away some amazing prizes). Bell peppers are one of my favorite items on a vegetable platter, but I rarely think to plan a meal around them so I was excited to have an excuse to think up some fun new recipes.

Today’s prize is my personal favorite: a Le Crueset 3 1/2 Quart Signature Braiser. I’m so, so, so excited to be able to give one of these away! I don’t have the braiser but I have a few other le crueset pieces and I absolutely love them. Besides being gorgeous, they make cooking really fun. And for some reason, they seem to make food taste better. Information on how to enter is at the bottom of this post. You can also join us in a twitter chat tonight from 8-9pm EST for a chance to win some more prizes (follow the #pepperparty hashtag).

In addition to today being one of my favorite giveaways, this quiche is also one of my favorite recipes. It’s based on the moules provencale at one of my favorite local restaurants. The predominant flavors is red bell pepper, but it also features mushrooms, swiss chard, tangy goat cheese, and tarragon. The flavors are earthy and wonderful for dinner or for breakfast. I was too tired to make a homemade crust, so I used a store-bought whole wheat one. It was fabulous; I recommend that you do the same.

Quiche Provencale

Author: Lauren Keating

Serves: 8

Ingredients

1 small bunch Swiss chard
2 tablespoons olive oil
1 small red onion, diced
2 red bell peppers, sliced
1 cup sliced white mushrooms
5 eggs
¼ cup skim milk
2 tablespoons finely chopped tarragon
French grey sea salt and cracked black pepper
1 prepared pie crust, preferably whole wheat
4 ounces soft goat cheese (chevre), crumbled

Preparation

Heat oven to 400ºF.
Bring a small pot of water to a boil. Add the Swiss chard and cook until wilted, 2-3 minutes. Drain well.
Heat the olive oil in a large skillet. Add the onion and cook until softened, about 5 minutes. Add the peppers and mushrooms and cook another 5 minutes.
In a small bowl, whisk together the eggs and milk. Season with tarragon, salt, and pepper.
Arrange the Swiss chard in an even layer in the bottom of the pie crust. Top with cooked vegetables. Pour the egg mixture over the top, allowing it to seep down though the fillings. Dot with crumbled goat cheese.
Bake for 15 minutes. Reduce heat to 350ºF and bake another 20-30 minutes or until the center of the quiche is set.

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Enter the Le Crueset giveaway using the rafflecopter below. Also be sure to check out everyone else’s pepper recipes. Check back in next week for more recipes and chances to win!

a Rafflecopter giveaway
How To Make Roasted Red Peppers In A Slow Cooker by Cook the Story
Stuffed Bell Pepper-oni by Noble Pig
Pepper Rings with Chipotle Maple Ketchup by Jane’s Adventures in Dinner
Jack-O-Lantern Stuffed Bell Peppers by It’s Yummi!
Cheesy Pumpkin Quinoa Stuffed Peppers (Vegan and Gluten Free!) by What Jew Wanna Eat
Curried Coconut Chicken Soup with Brown Rice by Chocolate & Carrots
Sweet Bell Pepper Cocktail by Culinary Adventures with Camilla
Bell Pepper Beef Stew by Frugal Antics of a Harried Homemaker
Creamy Roasted Red Pepper Hummus by Juanita’s Cocina
Italian Stuffed Peppers by poet in the pantry
Slow Cooker Chicken Fajitas by Mother Thyme
Red and Yellow Bell Pepper Soup by The Redhead Baker
Roasted Red Pepper and Italian Sausage Pasta by Cravings of a Lunatic
Roasted Red Pepper and Garlic Hummus by {i love} my disorganized life
Quiona Taco Stuffed Peppers by Quarter Life (Crisis) Cuisine
Tri-Pepper Quesadillas with Creamy Chipotle Sauce by Mom’s Test Kitchen
Grilled Pepper and Peach Salad with Honey Balsamic Vinaigrette by Take A Bite Out of Boca
Pan Fried Meatloaf In Tri Color Peppers by Cooking In Stilettos
Quiche Provencale by Healthy. Delicious.
Roasted Red Pepper & Sun Dried Tomato Dip by White Lights on Wednesday
Garlic and Roasted Bell Pepper Farfalle by Daily Dish Recipes

Disclosure: Divemex generously provided the giveaway prizes. I was not compensated in any way for participating in the pepper party. The growers of Divemex specialize in greenhouse grown peppers in state of the art facilities that facilitate the production of the highest quality peppers in some of the safest facilities anywhere. But most importantly, as a Fair Trade Certified company, they have an unwavering commitment to social responsibility that puts workers first.

{#PepperParty} Quiche Provencale + a Le Crueset Giveaway

An earthy quiche filled with red bell peppers, mushrooms, tarragon, and goat cheese.

Quiche Provencale

Author: Lauren Keating

Serves: 8

Ingredients

1 small bunch Swiss chard
2 tablespoons olive oil
1 small red onion, diced
2 red bell peppers, sliced
1 cup sliced white mushrooms
5 eggs
¼ cup skim milk
2 tablespoons finely chopped tarragon
French grey sea salt and cracked black pepper
1 prepared pie crust, preferably whole wheat
4 ounces soft goat cheese (chevre), crumbled

Preparation

Heat oven to 400ºF.
Bring a small pot of water to a boil. Add the Swiss chard and cook until wilted, 2-3 minutes. Drain well.
Heat the olive oil in a large skillet. Add the onion and cook until softened, about 5 minutes. Add the peppers and mushrooms and cook another 5 minutes.
In a small bowl, whisk together the eggs and milk. Season with tarragon, salt, and pepper.
Arrange the Swiss chard in an even layer in the bottom of the pie crust. Top with cooked vegetables. Pour the egg mixture over the top, allowing it to seep down though the fillings. Dot with crumbled goat cheese.
Bake for 15 minutes. Reduce heat to 350ºF and bake another 20-30 minutes or until the center of the quiche is set.

3.2.2124

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Enter the Le Crueset giveaway using the rafflecopter below. Also be sure to check out everyone else’s pepper recipes. Check back in next week for more recipes and chances to win!

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