Active time: 45 min Start to finish: 1 1/2 hr

　　

Ingredients

Makes 6 servings

　　3 medium red bell peppers

　　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

　　

Step 1

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.

　　

Step 2

When cool enough to handle, peel peppers, discarding stems and seeds, and cut into 1/3-inch dice.

　　

Step 3

Preheat oven to 350°F.

　　

Step 4

Sift together flour, salt, and baking powder into a small bowl.

　　

Step 5

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.

　　

Step 6

Pour into a buttered 10-inch (6-cup) glass pie plate and bake in middle of oven (or lower third of oven if baking with bacon) until top is golden brown and a tester comes out clean, 30 to 35 minutes. Let stand 5 minutes before serving.