Quiche with Pepper Crust Recipe

From Dorothy McNett's Recipe Book.

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Quiche with Pepper Crust

From Dorothy McNett's recipes at www.dorothymcnett.com. Roast some sweet red, green, yellow bell peppers and use them for the crust! It is more like a quiche casserole, and so easy to make and delicious to serve.

Roasted Bell peppers (see recipe)
3 eggs
3/4 cup milk or half and half
1/4 teaspoon fine sea salt
1/4 teaspoon freshly ground pepper
1/4 teaspoon cumin
1 jalapeno, finely chopped
1 small can (4 oz.) chopped green chilies
1 shallot, chopped fine
2 cups shredded Swiss cheese (Emmenthaler)
1 cup shredded Cheddar
1-2 teaspoons snipped fresh parsley or cilantro
paprika for sprinkling

First roast the peppers. When cool enough to handle, cut them into flat pieces and arrange on the bottom and slightly up the sides of a glass or ceramic pie or quiche dish. In batter bowl, whisk the eggs well, and then blend in the remaining ingredients. Pour over the roasted peppers, being careful not to rearrange them. Sprinkle with paprika. Cook in microwave 9-12 minutes, or until the mixture has set up. Allow to stand about 10 minutes before slicing into wedges.
Or, to bake in oven, preheat oven to 375 degrees. Bake 35-45 minutes, or until filling has set and top is browned. Allow to stand about 10 minutes before cutting.

Recipe created 2012-08-07.

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