Tri-Color Sweet Pepper Quiche

• One 10 inch Easy Tart Crust (recipe follows)
• 4 tablespoons olive oil
• 3 medium bell peppers, preferably one each of red, yellow and orange, stemmed, seeded and thinly sliced into 1/8 inch wide strips
• 1/4 cup dry white wine or water
• Salt
• 1 cup (loosely packed) fresh basil leaves
• 2 tablespoons grated Parmesan cheese
• 2 whole eggs plus 2 egg yolks
• 1 cup half-and-half
• 1/2 cup heavy (whipping) cream
• 1 cup grated provolone cheese
• 1/2 cup pitted and chopped kalamata olives (optional)
• Easy Tart Crust (Makes one 10 to 12 inch tart crust)
• 1 1/2 cups all-purpose flour
• 1/4 teaspoon salt
• 8 tablespoon (1 stick) butter, at room temperature
• 2 to 2 1/2 tablespoons water
• 1 1/2 cups all-purpose flour
• 1/4 teaspoon salt
• 8 tablespoon (1 stick) butter, at room temperature
• 2 to 2 1/2 tablespoons water

1. 1.trebake the tart crust as directed in note and set aside.
2. 2.treheat the oven to 400u0b0F.
3. 3.teat 2 tablespoons of the olive oil in a large saute pan. Add the peppers and saute over medium-high heat, string occasionally, until the peppers are well wilted but not browned, about 10 minutes.
4. 4.tower the heat to medium and stir in the wine and a pinch of salt. Continue cooking until the peppers are soft but not browned, about 15 minutes more.
5. 5.thile the peppers cook, put the basil, Parmesan cheese and remaining 2 tablespoons of oil in a food processor or blender and puree as fine as possible. Set aside.
6. 6.thisk together the eggs and yolks in a bowl. Add the half-and-half, heavy cream and about 1/2 teaspoon salt and whisk to smooth.
7. 7.to assemble the quiche, spread the basil puree across the bottom of the crust. Top with half of the provolone, then all the peppers. Dot the olives, if using, over the peppers. Spread the remaining provolone over the peppers and pour in the egg and cream mixture.
8. 8.take for 40 to 45 minutes, or until a knife inserted in the center comes out clean and the edges of the crust are very golden. Remove and let rest for 10 minutes, then serve.

crust, olive oil, bell peppers, white wine, salt, fresh basil, parmesan cheese, eggs, heavy, provolone cheese, kalamata olives, crust, flour, salt, butter, water, flour, salt, butter, water

Taken from www.epicurious.com/recipes/member/views/tri-color-sweet-pepper-quiche-52408041 (may not work)