Cake aux Olives aux poivron et à la Féta
Serves : 6 people
Preparation : 30 minutes
Cooking : 1 hour 30
Ingredients
-
3 eggs
-
5.3 oz of flour
-
1 baking powder
-
2.7 fl oz of olive oil
-
4.2 fl oz of whole milk
-
3.5 oz of grated Gruyère cheese
-
1 green bell pepper small
-
1 red bell pepper small
-
2 olive oil
-
5.3 oz of feta Greek cheese
-
1.8 oz of black olives
-
1 salt
-
2 pepper
- Kitchen utensils
-
cake pan
Instructions
Preheat your oven to 180°C (thermostat 6).
Wash the bell peppers, remove the stems, cut them in half, and remove the seeds.
Slice the bell peppers, then place them in a skillet with olive oil and salt.
Sauté gently for 45 minutes.
Let cool.
Dice the feta and add the halved olives. Set aside.
In a mixing bowl, whisk together the eggs, flour, baking powder, and pepper. Gradually
stir in the oil and the milk, which has been warmed beforehand.
Add the grated Gruyère cheese. Stir. Then
fold the bell pepper, feta, and olive mixture into the dough, and stir.
Pour the mixture into an ungreased baking dish and bake for 45 minutes.