With the sweet Sorriso pointed pepper as the main ingredient, this combines very well with chorizo, spinach, feta and mature cheese in a savoury quiche.
Preheat the oven to 180 °C. Put the 6 Sorriso pointed peppers in an ovenproof dish and sprinkle with some salt, pepper and olive oil. Place in the oven for ± 30 minutes. Turn the Sorriso pointed peppers over after 15 minutes so that all sides are roasted
Once the Sorriso pointed peppers are roasted and cooled, peel them and remove the seeds and stems. Chop 4 of the Sorriso pointed peppers and slice the other 2 into long strips. Leave the oven on at 180 °C
Peel and finely chop the shallots and garlic. Heat a splash of olive oil in a pan over a medium-high heat. Sauté the shallot for 3 minutes, then add the garlic and fry for about 2 minutes over a low heat. Transfer to a container and set aside
Now fry the chorizo slices for 3 minutes over a medium-high heat. Reserve 6 slices and finely chop the rest of the chorizo. Finely chop the parsley
Crack the 5 eggs into a mixing bowl and whisk them completely. Add the crème fraîche, shallots, garlic, peppers, half the chopped parsley, 250 g spinach, the chorizo slices, 175 g feta, 175 g mature cheese, salt and pepper and mix well
Grease the quiche pan with butter and line the bottom and edges with baking paper. Next, cover the entire quiche pan with the 6 slices of savoury dough, making sure the dough extends just slightly over the edge of the quiche pan. Bake the dough briefly in the oven for 10 minutes at 180 °C. Take it out of the oven
Spread the mixture from the mixing bowl over the quiche base. Sprinkle the rest of the mature cheese over the quiche and place it in the oven for ± 50 minutes at 180 °C. Remove from the oven
To garnish, spread the 6 slices of chorizo, strips of Sorriso pointed peppers, some spinach leaves and leftover chopped parsley over the quiche
