Makes 6 servings. Difficulty
1 large red bell pepper 1/4 cup gf flour 1 teaspoon salt 3/4 teaspoon baking powder 9 large eggs 3 Tablespoons unsalted butter 1-1/2 cups sharp Cheddar cheese, grated 1 cup ricotta cheese 1/2 cup Parmigiano-Reggiano cheese, grated 2 Tablespoons chives, chopped
Place the pepper on a foil-line baking sheet and set under the broiler. Broil, turning occasionally, until all sides are blackened, about 10 minutes. Remove the pepper from the oven and transfer to a bowl. Cover tightly with plastic wrap and let steam for 10-15 minutes.
Change the oven temperature to 350°F. Butter a glass 10-inch pie pan.
When the pepper is cool enough to handle, peel off the blackened skins and discard the seeds and stem. Dice the roasted pepper and set aside.
In a small bowl, whisk together the gf flour, salt and baking powder.
In another large bowl, beat the eggs with an electric mixer on high speed until doubled in volume, about 3 minutes. Add the melted butter, gf flour mixture, and cheeses; stir well to combine. Stir in the roasted peppers and chives.
Pour the mixture into the prepared pie dish and bake for 35-40 minutes or until a toothpick inserted into the center comes out clean and the top is golden brown. Let stand for 5 minutes before serving.
We used The Gluten Free Pantry’s Country French Bread flour mix for the gf flour in this recipe. To purchase this product please click the link below in our Recommended Tools section.