Grill or roast the peppers to blacken the skins, turning frequently, then place in a sealed plastic bag and leave to cool. Once cool, peel off the skin, discard the stem and seeds, and cut the flesh into strips.
While the peppers are cooling,
Meanwhile, sauté the shallots in the butter to soften them, then add the garlic and cook until caramelized, stirring often to prevent sticking.
Shred the chard into 1cm pieces, keeping the leaves separate from the stalks. Once the shallots are cooked, add the stalks to them, together with the 500ml hot water. Stir it all together, then cover and boil for 8 minutes. Mix in the leaves, cover again and
Take the lid off and season with a teaspoon of flaked salt and some pepper. Cook over moderate heat, stirring occasionally, until most of the liquid has evaporated. Add the mascarpone and half the peppers to the pan, and bring to the boil.
Meanwhile, beat the ducks’ or hens’ eggs and cream together, then stir into the chard mixture and pour into the quiche pastry shell. Scatter the remaining peppers on top, then crack the quails’ eggs evenly over the surface.
Place the quiche on a rack in the centre of the oven and
© 2007 Peter Gordon. All rights reserved.