The French just love to prepare savory breads / loafs, that we call “cake” in French. We even say “cake salé” (lit. savory cake). The shape is always a long and thick loaf. It’s absolutely typical of French homecooking. Maybe because, as for quiches, you can add whatever you like or have on hand in the fridge or in your panty.
From a simple base (a batter with eggs, flour, oil and/or milk and a bit of yeast). You can vary flavors and propose different dishes without any difficulties: for instance sun dried tomatoes, zucchini, bell pepper, olives, goat cheese, tuna, bacon, ham… Served with a green or mixed salad, or simply any raw vegetable you like, that’s a perfect complete meal.
I already have a zucchini and feta savory loaf on the blog (see the recipe here), and another with canned tuna is to come in the next few days.
The idea of the recipe here is to enhance South France Provence flavors using bell peppers, by first frying them in olive oil with herbes de Provence (may be replaced by fresh or dried thyme or rosemary). Only for 10 to 15 mn, they will finish cooking in the oven. I used red, yellow and green bell peppers to get a colorful load but you may of course replace by just one color of bell pepper. I added here bacon but you can do without or replace by ham. Adding olives can also be nice.