Piperade Pie

 

                Piperade is a classic dish of the Basque region in France, made with tomatoes and sweet peppers cooked in olive oil. Ham, bacon, onions, garlic, and other vegetables are often added, and when bound with eggs, the mixture makes a great omelet. Here, it has turned it into a quichelike pie.

Makes 6 to 8 servings (9-inch pie pan)

• ½ recipe Lemon pastry, click here for recipe
• ½ cup grated sharp cheddar cheese or aged Swiss cheese
• 2 tablespoons olive oil
• 1 small red bell pepper, seeded, stemmed, and coarsely chopped
• 1 small yellow bell pepper, seeded, stemmed, and coarsely chopped
• 1 medium onion, coarsely chopped
• ¼ cup chopped green onions
• 2 garlic cloves, minced
• 6 plum tomatoes, peeled, seeded, and chopped
• 1 tablespoon chopped fresh basil or 1 teaspoon dried
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• Pinch of dried red pepper flakes
• 3 whole eggs, lightly beaten
• 3 egg whites, lightly beaten

1. Prebake the pie shell in a 9-inch pie pan (click here for the technique).
2. While the crust is still hot, sprinkle the cheese evenly over the bottom ; lower the oven temperature to 350F (180C).
3. In a large nonstick skillet, heat the oil ; add the red and yellow peppers, onion, and green onions and cook over medium heat, stirring, for 10 minutes, until soft but not brown.
4. Add the garlic, tomatoes, basil, salt, pepper, and red pepper flakes ; cook 10 minutes or until the liquid evaporates.
5. Cool 15 minutes, then stir in the eggs and spread the mixture in the pastry shell ; bake at 350F (180C) for 30 minutes, until set, or until a knife inserted just off the center comes out clean.
6. Serve at room temperature, cut into wedges.

BON APPETIT