1 pie crust
1 egg, beaten lightly
Stuffing: 1 1/2 cups grated cheddar cheese (or prato) ralado
1 cup milk
4 eggs
3 medium-sized red bell peppers (1/2 kg)
4 tablespoons butter or margarine
1/4 cup chopped green onion
Salt and black pepper to taste
1 pie crust
1 egg, beaten lightly
Stuffing: 1 1/2 cups grated cheddar cheese (or prato) ralado
1 cup milk
4 eggs
3 medium-sized red bell peppers (1/2 kg)
4 tablespoons butter or margarine
1/4 cup chopped green onion
Salt and black pepper to taste
Prepare the crust: Line the bottom and sides of a 25 cm diameter round form with the pie crust
Pickle the egg whites and refrigerate
Bake the oven at moderate temperature (170°C)
Cut the red bell peppers into 1/2 cm slices, remove the seeds and white parts
Reserve 8 slices for garnishing, chop the rest
Melt the butter or margarine and fry the sliced red bell peppers and chopped green onion
Season with salt and black pepper to taste
Fry for about 10 minutes, stirring occasionally
Remove the slices and reserve for garnishing
Sprinkle the cheese over the crust
Cover with the mixture of red bell pepper and green onion
Beat the eggs lightly with milk
Pour slowly over the fried red bell pepper mixture
Bake for approximately 1 hour and 15 minutes or until golden brown and puffed
To serve, garnish with the reserved red bell pepper slices
Serves 6.
