See Also: Cheese Dishes · Main Dishes · Mexico
Quiche with Red and Green Peppers
From Dorothy McNett's recipes at www.dorothymcnett.com. Use a 9 or 10 inch quiche pan or pie plate.
baked pastry shell (recipe follows)
3/4 cup milk or half and half
1/4 teaspoon fine sea salt
1/4 teaspoon pepper
1/4 teaspoon ground cumin
1 small can (4 oz.) chopped green chilies, or 2-3 green onions sliced
1-2 roasted red bell peppers, chopped, or 1 fresh pepper
1 shallot, finely chopped
zest of 1 lime
2 cups shredded Swiss cheese, such as Emmenthaler
1 cup shredded natural well aged Cheddar cheese
fresh parsley or cilantro
First pre-bake pastry shell for 7-10 minutes (see below) and set aside.
In batter bowl, whisk eggs. Mix in remaining ingredients, reserving a little cheese for the top. Pour mixture into the partially baked pastry shell. Sprinkle with the reserved cheese. Reduce oven temperature to 375 degrees. Bake 35-45 minutes, or until top is browned and filling has set. Let stand about 10 minutes before serving.
Preheat oven to 450 degrees. In food processor using steel chopping blade, combine 1 cup all-purpose unbleached flour and 1/2 teaspoon each salt and chile powder. Add 6 tablespoons cold unsalted butter and process using quick off and on movements until mixture has the consistency of very coarse crumbs. Process in 1/4 cup cold water until dough begins to cling together. Form dough into a ball. Roll out into a circle on a lightly floured pastry cloth. Put your quiche pan on a flat baking sheet to make it easier to place in and out of the hot oven. Carefully transfer the crust to quiche pan or pie plate, being careful not to stretch pastry. Trim and flute the edges. Pierce the crust with a fork to make steam vents. Crumple up some parchment paper and place around the edge of the pastry to keep the sides from falling inward. Bake in preheated 450 degree oven for 7-10 minutes, or until lightly browned. Remove from oven, carefully remove the parchment paper. Keep the pan on the baking sheet. Add the filling and bake as directed above.
Recipe created 1995-01-01.
© 1996-2013 Dorothy McNett. All Rights Reserved.