Ingredients

4	eggs size large
1/3 cup	cream cheese		45 g
1/3 cup	cream 15%		85 mL
2/3 cup	Cheddar cheese, grated		50 g
5	sun-dried tomatoes (oil packed), finely chopped		2 1/2 tbsp
1 serving(s)	Oven-Roasted Peppers (Recipe)
	butter, unsalted, to grease the pie-dish
	salt to taste

Before you start

Peppers must be roasted in advance.

Method

1. Preheat the oven to 175°C/350°F. Butter a pie-dish.
2. Drain the sun-dried tomatoes and chop them finely. Peel, clean and pat dry the roasted peppers, then cut them into strips of about 1 cm.
3. In a bowl, beat the eggs with the cream cheese and cream using a fork. Add salt. Mix in the grated cheese, peppers, and tomatoes.
4. Pour into the prepared pie-dish and bake in the middle of the oven 35-40 min until firm. Check with a tooth-pick or knife if it is cooked through. If it comes out clean, the quiche is ready.
5. Let rest a few minutes before cutting.

Recommended side dishes

• Mixed Greens Salad
• Fennel and Spinach Salad
• Lettuce, Cucumber and Tomato Salad

Ingredients

1	yellow or red sweet peppers		200 g
1 tsp	extra virgin olive oil		5 mL
	salt to taste
	ground pepper to taste

Before you start

Method

1. Preheat the oven to 215°C/425°F.
2. Clean the peppers with a wet towel, pat dry, and place into an ovensafe dish or a roasting pan. Cook in the middle of the oven about 30 min, or until peppers are soft and browned in spots. Turn them a couple times during cooking.
3. Remove from oven, cover or wrap in a paper bag, and let cool down about 15-20 min (the moisture kept in the bag or under the cover will help the peeling). Remove the stem. Peel and cut each pepper lengthwise into 3-4 strips and remove seeds. Drain in a colander for about 30 min.
4. Add salt and pepper to taste only when ready to use. Drizzle with extra virgin olive oil. Serve.