Real Food Recipes - Red Pepper Quiche

1 recipe yogurt dough (see below)
2 red peppers
1 medium onion, finely sliced
2 T. extra-virgin, cold-pressed olive oil
3 egg yolks
1/2 c. sour cream or creme fraiche (organic from grass-fed cows)
real salt and freshly ground black pepper
1 c. Parmesan cheese, freshly grated

Start the yogurt dough the day before (see below). Day of: Wash and dry peppers. Place peppers under broiler pan to char skin. Check after 5 minutes and turn if skin has begun to blister and turn black. Keep under broiler until entire pepper is charred and blistered. Remove from oven and place in a saucepan covered with a lid. Let set for about 20-30 minutes till cooled. Dough: Meanwhile, reduce oven heat to 325 degrees. Roll our dough for a 9-inch pie pan. Line pie pan with dough and pre-bake for about 20 minutes. (When done, remove to a cooling rack and continue with quiche ingredients. While pie crust is baking, remove charred skin from peppers. Open each pepper and remove seeds, membrane and stem. Lay peppers flat and cut into thin strips. Set aside. Saute onion in olive oil until soft; add the peppers to onions and heat until warmed through. Beat egg yolks with cream, seasonings and half of the cheese. Strew the onions and pepper over the crust and pour the egg mixture over. Top with remaining cheese and bake at 350degrees for about 30-40 minutes until egg is set. Makes 4-6 servings.

Tender, Buttery Yogurt Dough

1/2 c. plain whole yogurt
1/2 c. real butter, softened
1 3/4 c fresh whole-wheat flour
1 tsp. real salt
unbleached flour

To make dough: Cream yogurt with butter. Blend in flour and salt. Cover and leave in a warm place for 12-24 hours. Roll out on a pastry cloth using unbleached flour to prevent sticking. Continue with directions above for Red Pepper Quiche. (To use for another recipe, for a pre-baked shell, prick well with a fork and place in a cold oven. Turn heat onto 350 degrees and bake for 2-3- minutes.)