March 18, 2011
Three Cheese baked Eggs with Roasted Peppers
3 medium red bell peppers
1/4 cup plus 2 tbls. flour
1 tsp. salt
3/4 tsp. baking powder
9 large eggs
3 tbls. unsalted butter, melted
1 1/2 cups grated extra sharp Cheddar
1 cup whole milk ricotta
1 cup grated Parmigiano-Reggiano
3 scallions, finely chopped (1/2 cups)
Roast peppers on racks of gas burners over high heat, turning with tongs, until skins are blackened, 10-12 minutes. Or broil peppers, or use out of a jar.
When cool enough to handle, peel peppers, discarding stems and seeds and cut into 1/3 inch dice.
Preheat oven to 350 degrees.
Sift together flour, salt and baking powder into a small bowl.
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.
Pour into a buttered 10 inch glass pie plate and bake in middle of oven until top is golden brown and a tester comes out clean, 30 to 35 minutes. Let stand 5 minutes before serving.