Pepper and Capon Quiche
Today begins the VE Long Weekend, thus making it a Very Long Weekend this year, and Mum, Jules and I are taking a holiday in the Loire Valley. We --Mum and Jules, that is-- are driving there and shall stop on the road, hopefully finding a scenic spot to lunch. This Pepper and Capon Quiche makes an excellent and tasty picnic! Happy Wednesday!
Ingredients (serves 4)
4 to 5 small red and yellow Bell Peppers
1 1/2 tablespoon olive oil
1/2 teaspoon Piment d'Espelette or Cayenne Pepper
375 grams/13 ounces Pepper and Chilli Pastry
4 large eggs
¾ cup double cream
¼ cup semi-skimmed milk
¼ teaspoon salt
½ teaspoon freshly cracked black pepper
leftover Roast Capon (a wing or half a breast; roast chicken or turkey works well, too)
Thoroughly rinse Bell Peppers under cold water.
Heat olive oil in a nonstick skillet over medium-high heat. Cut Bell Peppers into thin slices, and add them to the skillet. Cook, shaking the pan often, about 5 minutes, until Bell Peppers start browning. Sprinkle with Piment d'Espelette, tossing well to coat. Cook, 1 minute more. Remove from heat, and let cool completely.
Preheat oven to 200°C/395°F.
Roll Pepper and Chilli Pastry out thinly onto a lightly floured surface. Fit into a buttered 26cm/10.25″ tart pan, letting the pastry overhang on the edges. Prick the base with a fork. Place a sheet of baking paper onto the Pepper and Chilli Pastry and fill with dried beans or rice. Blind bake the Pepper and Chilli Pastry crust at 200°C/395°F, 10 minutes. Carefully remove the beans and baking paper, and bake another 5 minutes, at the same temperature. Remove from the oven. Let cool slightly before trimming the edges.
In a medium bowl, whisk eggs together with double cream. Whisk in milk, salt and black pepper.
Arrange cooled Bell Peppers onto the tart crust. Cut Roast Capon into chunks, and scatter them liberally on top. Pour egg and cream mixture evenly all over.
Place in the warm oven, and bake, at 200°C/395°F, 25 to 30 minutes, until cooked through and crust is beautifully golden brown.
Serve Pepper and Capon Quiche warm or cold, with dressed lettuce.
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"Hark, I hear a robin calling!
List, the wind is from the south!
And the orchard-bloom is falling
Sweet as kisses on the mouth.
In the dreamy vale of beeches
Fair and faint is woven mist,
And the river's orient reaches
Are the palest amethyst.
Every limpid brook is singing
Of the lure of April days;
Every piney glen is ringing
With the maddest roundelays.
Come and let us seek together
Springtime lore of daffodils,
Giving to the golden weather
Greeting on the sun-warm hills.
Ours shall be the moonrise stealing
Through the birches ivory-white;
Ours shall be the mystic healing
Of the velvet-footed night.
Ours shall be the gypsy winding
Of the path with violets blue,
Ours at last the wizard finding
Of the land where dreams come true."
--Spring Song, Lucy Maud Montgomery
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I've found that if you're in pain with awful cramps on a wet Spring Sunday, listening to Glenn Gould play Bach's Partita No. 2 in C Minor in particular, and all of Johann Sebastian Bach's pieces in general, greatly improves one's day!
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