Bell Pepper Quiche With Pine Nut Crust

The Steps

1. Prepare the crust: place butter, flour, cheese, pine nuts, sugar and salt in bowl of food processor fitted with knife blade attachment. Pulse food processor until coarse crumbs form. Add ice water and pulse until dough just comes together in a ball. If mixture is too dry, add additional water, 1 tablespoon at a time, until it comes together.
2. Transfer dough to work surface and pat into a thick disk. Wrap tightly in plastic wrap and refrigerate at least 1 hour or up to 2 days.
3. Meanwhile, roast bell peppers: Preheat oven to 400°F. Place pepper rings on rimmed baking pan; lightly spray with cooking spray. Roast 15 minutes or until softened and lightly browned in spots.
4. Finish preparing crust: Lightly flour work surface and rolling pin; roll dough into 13-inch round. Transfer to 9½-inch round tart pan; pat down and cut off excess dough. Fill with pie weights or dry beans. Place tart pan on rimmed baking pan; transfer to oven and bake 15 minutes.
5. Meanwhile, prepare custard: In large liquid measuring cup, whisk together eggs, cream, thyme and white pepper.
6. Remove weights from crust; reduce oven temperature to 350°F. Spread feta over crust; arrange pepper rings over feta. Pour egg mixture over peppers. Bake 45 to 50 minutes or until eggs are set. Transfer to wire rack; let stand 10 minutes. Slice and serve warm or at room temperature.