You’ll taste South France Provence flavors in this easy savory bread, perfect for a quick lunch. Roasted bell peppets, ham and a batter, that’s all.
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.
Roasted Bell Pepper Savory Loaf
Ingredients
For vegetables
- 1 red bell pepper
- 1 yellow bell pepper
- 1 green bell pepper
- 1 onion
- 1 clove garlic
For the loaf
- 200 gr bacon ideally smocked
- 4 eggs
- 250 gr flour
- 1 baking powder pack (11 gr)
- 3 tablespoons olive oil cake 1 tbsp + bell peppers 2 tbsp
- 50 ml milk or soy milk, oat milk …
- salt
- pepper
- Optional herbs of Provence or thyme or rosemary
- Optional olives
Instructions
- Preheat oven to 180 °C.
Preparation of bell peppers
- Heat 2 generous tablespoons of olive oil in a pan.
- Mince garlic and onion. Rinse and slice the three peppers (I did long strips of ½ cm).
- Fry bell peppers with garlic and onion for about 15 minutes. Season with salt, pepper, you may add herbes de Provence.
- Let cool down in a plate covered with paper cloth to absorb any excess of oil while you prepare the batter.
Prepare the batter
- Beat the 4 whole eggs as you would do for an omelette. Add flour and paking powder. Combine.
- Then add the two liquids (oil and milk), combine again until you get a homogeneous batter.
Finish and bake
- Pour the pre-cooked bell peppers and bacon into the prepared batter. Gently combine. If you want you may add olives.
- Grease (with butter or oil) and flour a cake tin, pour in the preparation.
- Bake for about 40 minutes at 170°C. To check if the load is cooked insert the tip of a knife, it should come out dry.
This is another winning recipe! Found a bargsin on bell peppers and made this, too! Excellent!