Recipe: Corsican Quiche with Candied Vegetables

Name: Quiche de corse aux légumes confits
Prep time: 30 min
Cook time: 30 min
Total time: 1500 min
Yield: 6 portions
Ingredients: 1 fond de tarte en pâte feuilletée pur beurre (bio si possible)Pour les légumes a confire1 poivron vert bio évidé et taillé en 21 poivron jaune de même1poivron rouge de même1 gros oignon (Cévennes) épluché et taillé en 21 belle tomate bio évidée et taillée en 23 gousses d'ail(Lautrec) épluchées2 feuilles de laurier et 1 branche de thym (citron si vous avez)20 cl d'huile d'olivessel fin et 1 cuiller a café de Curcuma (Madagascar si vous trouvez)Pour l'appareil:30 cl de crème liquide (30%)3 oeufs très fraissel poivre du moulin4 cl de liqueur de Myrte (si vous trouvez)

By chef patrick ★ ★ ★ ★ ★ 4.5/5 (12 reviews) Other dishes

Prep 30 min

Cook 30 min

Rest 24h

Total 25h

Servings 6 serv.

Ingredients for 6 servings

1 puff pastry tart base in pure butter (organic if possible)

For the candied vegetables

1 organic green bell pepper, cored and halved
1 yellow bell pepper, same
1 red bell pepper, same
1 large onion (Cévennes) peeled and halved
1 beautiful organic tomato, cored and halved
3 cloves garlic (Lautrec) peeled
2 bay leaves and 1 sprig of thyme (lemon thyme if you have it)
20 cl of olive oil
fine salt and 1 teaspoon of Turmeric (Madagascar if you can find it)

For the custard:

30 cl of liquid cream (30%)
3 very fresh eggs
salt and freshly ground pepper
4 cl of Myrtle liqueur (if you can find it)

Step-by-step directions

THE DAY BEFORE

1- Preheat the oven to 105°C (gas mark 3-4)

2- In an oven-safe pot, pour all your ingredients to be candied, salt, sprinkle with your turmeric, add your olive oil, cover and bring to a light boil on the stove, then place in the middle of the oven for a low temperature cooking of 4 hours 15 minutes.

3- Time has passed, remove and drain* your vegetables on a colander, remove thyme and bay leaf as well as any skins that have come off (peppers and tomato) then coarsely chop the whole mixture.
THE SAME DAY

4- Place your pastry in your mold (lining) by pinching the edges, give the bottom a few fork pricks then place it in the fridge for 30 minutes.

5- In the meantime prepare your \"custard\" by mixing together eggs, cream, myrtle liqueur*, salt and freshly ground pepper.

6- Remove your baking sheet from the oven, then get your tart well cooled, place it in the middle of your baking sheet then fill your quiche with all the candied vegetables, pour your custard over it, then into the middle of the oven preheated to 200°C (gas mark 6-7) cook for 20 minutes then lower the oven to 160°C (gas mark 5) for 18 minutes, remove your quiche from the oven then cover it with parchment paper for 10 minutes to enjoy it lukewarm.
*Keep this oil for other recipes.
*Thanks as always to my friend Xavier Calizi for sending me from Cape Corsica this Myrtle liqueur which brings a small herbaceous taste leaning towards rosemary.

Concentré de tomate Feuilleté de boeuf