Monday, April 6, 2009
Tri-Color Sweet Pepper Quiche Re-Do
The first time I made the Tri-Color Sweet Pepper Quiche. I was worn out by the process and the list of ingredients. And the long strips of pepper that would pull out of the quiche when you went to take a bite overwhelmed the other flavors. But I knew the recipe had potential. So, here is my much easier and I think, tastier version. You will save a lot of time using store bought roasted peppers, pesto and pie crust rather than making all that from scratch as the original recipe directs. And the overall taste is improved by dicing the pepper- so you spread the taste rather than getting whole bites of just pepper.
We eat this for breakfast or dinner and it makes a great dish for brunch parties.
Red Pepper and Olive Quiche
1 jar of roasted peppers, diced
4-5 Tbsp pesto
2 whole eggs plus 2 egg yolks
1 cup milk
1/2 cup heavy whipping cream
1 cup grated cheese (your favorite “white cheese” provolone, Monterey Jack etc..)
1/2 cup pitted olives (kalamata or Spanish), sliced
1 Pie Crust
Optional 2 handfuls spinach sliced very thinly
1. Preheat the oven to 400°F and prebake the pie crust until just before browning. (You will see the “wetness” has gone out of the dough.)
2. Prepare the peppers, olives, spinach (if using) and cheese (dicing, slicing and grating.)
3. Prepare the egg mixture. Whisk together the eggs and yolks in a bowl. Add the milk, heavy cream and about 1/2 teaspoon salt and whisk till smooth.
4. To assemble the quiche, spread the pesto across the bottom of the crust. Top with half of the cheese, then all the peppers and spinach if using. Dot the olives over that. Spread the remaining cheese and pour in the egg and cream mixture.
5. Bake for 40 to 45 minutes, or until a knife inserted in the center comes out clean and the edges of the crust are very golden. Remove and let rest for 10 minutes, then serve.