Red Pepper Quiche

I got loads of red peppers for a really good price on the weekly marked
and backed them in the oven at 180`C with aubergines until they where cooked,
then pealed them and put them with an egg, cream and a ripe goatcheese mixture, salt and pepper
on top of puff paste. After backing the quiche for about half an hour, it was only a matter of a few minutes
to see it disappear with a glas of red wine ...

Oven backed veggies is a  traditional way of cooking them here in Catalunya, and they are just delicious that way!!!!!