Ingredients
- 3 red bell peppers (medium)
- 1/4 cup all-purpose flour
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 3/4 teaspoon baking powder
- 9 large eggs
- 3 tablespoons unsalted butter (melted)
- 1 1/2 cups cheddar cheese, coarsely grated (extra-sharp, 6 ounces)
- 1 cup ricotta cheese (whole milk, 8 ounces)
- 1 cup Parmigiano Reggiano cheese (2 ounces, grated)
- 3 scallions, finely chopped, (1/2 cup)
- Thin slivers scallion greens, garnishment
How to Make
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Step 1: Roast peppers on racks of gas burners over high heat, turning with tongs, until skins are blackened, 10 to 12 minutes. (Or broil peppers on a broiler pan about 5 inches from heat, turning occasionally, about 15 minutes.) Transfer to a bowl and cover tightly with plastic wrap, then let stand 20 minutes.
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Step 2: When cool enough to handle, peel peppers, discarding stems and seeds, and cut into 1/3-inch dice.
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Step 3: Preheat oven to 350°F.
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Step 4: Sift together flour, salt, and baking powder into a small bowl.
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Step 5: Beat eggs in a large bowl with an electric mixer at medium-high speed until doubled in volume, about 3 minutes. Add butter, flour mixture, and cheeses and mix well at low speed, then stir in peppers and scallions.
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Step 6: Pour into a buttered 10-inch (6-cup) glass pie plate and bake in middle of oven (or lower third of oven if baking with bacon at the same time) until top is golden brown and a tester comes out clean, 30 to 35 minutes.
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Step 7: Let stand 5 minutes before serving.
We hope you enjoy this recipe!
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