From Gourmet, November 2001. If your audience is picky, make Baked Egg Custard with Gruyère and Chives which doesn’t have peppers (though some have criticized the chives as “too much like onions.”)
3 medium red bell peppers (or use 2 12-ounce jars roasted red peppers, drained)
1/4 cup plus 2 tablespoons all-purpose flour
1 teaspoon salt
3/4 teaspoon baking powder
9 large eggs
3 tablespoons unsalted butter, melted
1 1/2 cups coarsely grated extra-sharp Cheddar (6 oz)
1 cup whole-milk ricotta (8 oz)
1 cup grated Parmigiano-Reggiano (2 oz)
3 scallions, finely chopped (1/2 cup)
Garnish: thin slivers of scallion greens
Roast peppers on racks of gas burners over high heat, turning with tongs, until skins are blackened, 10 to 12 minutes. (Or broil peppers on a broiler pan about 5 inches from heat, turning occasionally, about 15 minutes.) Transfer to a bowl and cover tightly with plastic wrap, then let stand 20 minutes. When cool enough to handle, peel peppers, discarding stems and seeds, and cut into 1/3-inch dice. (Or use jarred roasted red peppers.)
Preheat oven to 350°F.
Sift together flour, salt, and baking powder into a small bowl.
Beat eggs in a large bowl with an electric mixer at medium-high speed until doubled in volume, about 3 minutes. Add butter, flour mixture, and cheeses and mix well at low speed, then stir in peppers and scallions.
Pour into a buttered 10-inch (6-cup) glass pie plate and bake in middle of oven until top is golden brown and a tester comes out clean, 30 to 35 minutes. Let stand 5 minutes before serving.