3-PEPPER QUICHE
This was adapted from a recipe I found on the net, but I added julienne onion to the peppers. This is a meal in itself, or you could have a small slice with a meat dish. For those that like to have brunch, it's a bit different to your traditional quiche recipes. If you love cheese, you could add 1/2 cup of your favorite to the egg mixture, then pour over peppers.
Provided by VickyJ
Categories Savory Pies
Time 1h15m
Yield 1 nine-inch quiche, 4 serving(s)
Number Of Ingredients 13
Steps:
- In a large skillet, sauté pepper strips and onions in margarine until soft but not limp.
- In a bowl, combine eggs, half-n-half, water, garlic, basil, and cayenne.
- Spoon peppers into unbaked pie shell.
- Pour egg mixture over peppers.
- Bake at 375°F for 50-55 minutes until a knife inserted in the center comes out clean. Let stand for 10 minutes before serving.
Nutrition Facts : Calories 400.6, Fat 26.5, SaturatedFat 8, Cholesterol 222.7, Sodium 353.1, Carbohydrate 30.4, Fiber 3.5, Sugar 3.2, Protein 11.2
QUICHE WITH RED PEPPERS AND SPINACH
The real spring vegetable here is the spinach, lush and beautiful at this time of year. You can always get red peppers in a supermarket, and when you cook them for a while, as you do here, even the dullest will taste sweet. I make the pepper mixture first, then wilt the spinach in the same pan and line the tart shell with the savory mix. If you can, make the pepper and spinach filling a day ahead. It dries out a little if it sits overnight in the refrigerator and is less likely to dilute the custard.
Provided by Martha Rose Shulman
Categories dinner, lunch, main course
Time 1h30m
Yield 6 generous servings
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees.
- Heat oil over medium heat in a large, heavy skillet and add onion. Cook, stirring, until tender, about 5 minutes, and add a generous pinch of salt, the garlic, peppers and thyme. Cook, stirring often, for 5 minutes, then turn the heat to medium low and continue to cook for 5 to 10 minutes more, until peppers are very tender and sweet.
- Turn up heat to medium-high and, a handful at a time, add spinach and stir until each handful wilts. If there is liquid remaining in the pan turn up the heat and stir while you let it cook off. Remove from heat and transfer to a bowl. If you are making filling a day ahead, refrigerate uncovered.
- Beat together egg yolks and eggs in a medium bowl. Set tart pan on a baking sheet for easy handling. Using a pastry brush, lightly brush bottom of the crust with some of the beaten egg and place in oven for 5 minutes.
- Add salt (I use 1/2 teaspoon), pepper, and milk to the remaining eggs and whisk together.
- Spread pepper and spinach mixture in an even layer in the crust. Stir together cheeses and sprinkle in an even layer on top. Very slowly pour in the egg custard over the filling. If your tart pan has low edges, you may not need all of it to fill the shell, and you want to avoid the custard spilling over. Place quiche, on baking sheet, in the oven and bake for 30 to 35 minutes, until set and just beginning to color on the top. Remove from oven and allow to sit for at least 10 minutes before serving. Serve hot, warm or room temperature.
Nutrition Facts : @context http, Calories 365, UnsaturatedFat 13 grams, Carbohydrate 29 grams, Fat 23 grams, Fiber 4 grams, Protein 12 grams, SaturatedFat 9 grams, Sodium 555 milligrams, Sugar 5 grams, TransFat 0 grams
THREE PEPPER QUICHE
Number Of Ingredients 10
Steps:
- In a large skillet, sauté pepper strips in margarine until soft but not limp. In a bowl, combine eggs, creamer, water, basil, and cayenne. Spoon peppers into unbaked pie shell. Pour egg mixture over peppers. Bake at 375°F for 50-55 minutes until a knife inserted in the center comes out clean. Let stand for 10 minutes before serving.Have a great breakfast!!!
Nutrition Facts : Nutritional Facts Serves
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