Sweet Pepper and Leek Tart

Our friends at Coast to Coast Farm have family who run a farm in France, Les Jardins de Mirloup. They shared this wonderful tart (or quiche) recipe with us. Perfect for a brunch!

Ingredients

• 1 Leek, dark green ends trimmed down and root end trimmed. Cleaned and sliced. 

• 2 Large sweet peppers, sliced

• 1 Small onion, diced

• 2 tsp Herbs de Provence seasoning blend

• 2 Tbsp butter salted or unsalted

• 2 Eggs

• ½ cup cream the heavier the better

• ½ cup whole milk

• 1 tsp Salt 

• Pepper  to taste

• ¼ tsp nutmeg

• ½ c grated Goat Lady Dairy Lindale (or Gouda)

• 1 all butter savory pie crust

Directions

1. Preheat oven to 350

2. Roll out your crust to ¼”. Lay in a 9” tart pan (if you do not have one a pie pan will work) and press edges. To sides. Set in fridge while you prep the filling. 

3. Melt butter in sauce pan, add peppers, leek, onions, herbs de provence and salt. Cook for at least 10 minutes until leeks are tender. Set aside. 

4. In a bowl whisk  together the cream, milk,  eggs, pepper, and nutmeg. Set aside

5. Take your crust lined tart pan, spread sauteed mixture on the bottom, then sprinkle with grated cheese. Next pour egg, milk, and cream mixture over the top. Place in oven and let bake for 25-30 min until lightly golden on top. 

6. Let set for 10 min before slicing.