Bellpepperonionquiche Recipes

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PEPPER AND ONION QUICHE



Pepper and Onion Quiche image

Provided by Loreto and Nicoletta

Categories     Main

Time 1h25m

Number Of Ingredients 19

1 sheet of pate brisée, chilled (we used half of our homemade pie dough)
2 Tbsp extra virgin olive oil
3 bell peppers (different colors), stemmed, cored, seeded, washed and thinly sliced
1/2 onion, thinly sliced
coarse sea salt
ground black pepper
4 eggs
2 egg yolks
1 cup milk
1 cup half and half cream
1/2 cup thinly sliced basil leaves
1/2 cup crumbled feta cheese, crumbled
pinch of grated nutmeg
6 zucchini blossoms
3/4 cups of all purpose flour
1/3 cups ice cold sparkling water or beer
1 teaspoon salt
1 teaspoon pepper
1 liter of canola or peanut oil

Steps:

  • On a lightly floured surface, roll the dough to a 12 1/2- to 13-inch round. Fit the dough into a 9- 1/2-to 10-inch tart pan and trim the dough so that it comes slightly above the rim of the pan. Chill in the refrigerator until firm, about 30 minutes.
  • In a large sauté pan, heat the olive oil over medium-low heat. Add the pepper strips and onion, season with 1 teaspoon salt and 1/4 teaspoon pepper and cook until tender, about 15 minutes.
  • Set the oven rack in the middle position. Preheat the oven to 425° F.
  • In a large bowl, whisk the eggs and egg yolks to combine. Add the milk, the cream, and half of the basil, and whisk to blend. Whisk in 1/4 cup of the crumbled feta. Season with 1/2 teaspoon salt, 1/4 teaspoon pepper and the nutmeg.
  • Place the chilled tart shell on a baking sheet. Spread the pepper-onion mixture over the bottom. Place the baking sheet in the oven and carefully and very slowly pour in the custard mixture. Sprinkle with the remaining 1/4 cup crumbled feta.
  • Bake until the crust is golden brown and the custard is just set 35 to 40 minutes.
  • Let cool on a wire rack for at least 10 minutes. Garnish with the remaining basil.
  • Cut the quiche into wedges and serve warm.

Nutrition Facts : ServingSize 6-8 portions, 1 zucchini flower per person

QUICHE SUPREME



Quiche Supreme image

This quiche recipe is the best! It is easy to make and tastes SO delicious! Freezes well after it is baked. Use ham, bacon or sausage, or any combination thereof!

Provided by prissycat

Categories     Breakfast and Brunch     Eggs

Time 1h15m

Yield 16

Number Of Ingredients 15

2 (9 inch) deep dish frozen pie crusts
1 tablespoon finely chopped green bell pepper
1 small onion, finely chopped
1 (4.5 ounce) can mushrooms, drained and chopped
6 eggs
2 cups heavy cream
8 ounces shredded Monterey Jack cheese
8 ounces shredded Swiss cheese
12 ounces cooked ham, chopped
½ teaspoon vinegar
⅛ teaspoon dried tarragon
1 pinch garlic powder
1 pinch ground nutmeg
1 pinch dried parsley
salt and pepper to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C) and pre-bake crusts for 10 minutes. Set aside to cool on racks.
  • In a large skillet, saute green pepper, onion and mushrooms until onions are soft and translucent. Remove from heat and set aside.
  • In a large bowl, mix eggs and cream together. Stir in the shredded Jack and Swiss cheese, chopped ham and sauteed vegetables. Stir in vinegar and season with tarragon, garlic powder, nutmeg, parsley, salt and pepper. Divide filling into the 2 baked pie crusts.
  • Bake in the preheated oven for 55 to 60 minutes, or until filling is set and crusts are golden brown.

Nutrition Facts : Calories 409.4 calories, Carbohydrate 14.1 g, Cholesterol 147.9 mg, Fat 32.5 g, Fiber 0.5 g, Protein 15.4 g, SaturatedFat 16.5 g, Sodium 591.6 mg, Sugar 1.8 g

QUICHE WITH RED PEPPERS AND SPINACH



Quiche With Red Peppers and Spinach image

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

2 tablespoons extra-virgin olive oil
1 medium-size onion (yellow or spring onion), chopped
2 large garlic cloves, or 1 small bulb green garlic, peeled and minced
Salt to taste
2 large red bell peppers (about 3/4 pound), seeded and cut in thin 1-inch strips
1 teaspoon chopped fresh thyme leaves
1 generous bunch spinach, stemmed, washed in 2 changes of water, and coarsely chopped
Freshly ground pepper to taste
2 egg yolks
2 whole eggs
1 (9-inch) whole wheat pâte brisée pie crust, fully baked and cooled
Freshly ground pepper
2/3 cup milk
2 ounces Gruyère, grated (1/2 cup)
1 ounce Parmesan, grated (1/4 cup)

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

GRUYERE QUICHE WITH ONION & RED PEPPER



Gruyere Quiche With Onion & Red Pepper image

I found this recipe on another site. I've made this twice. The first time at home. It was very good, but the next day was even better. Next I brought it as a side dish for Thanksgiving. It got rave reviews! This is such a tasty breakfast, dinner or especially brunch dish. You can cook the onions and peppers and chill until the morning and throw it in the oven. This tastes better and better as it chills. Personally, I like it cold. I hope you enjoy it as much as we do! *** Makes 1-10-inch quiche.

Provided by jody notarianni

Categories     Savory Pies

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 13

1 tablespoon olive oil
3 cups sliced onions
1/2 teaspoon salt
1/4 teaspoon thyme
1/4 teaspoon dried sage
1 teaspoon dry mustard
1 unbaked pastry crust
1 tablespoon balsamic vinegar
1 cup thinly sliced red bell pepper
1 cup packed grated gruyere cheese
3 large eggs
1 cup milk
fresh ground black pepper

Steps:

  • Sauté onion in olive oil for 5 minutes; add the salt, herbs and mustard.
  • Lower heat; cover and let cook 15 minutes, stirring occasionally.
  • Preheat the oven to 375°F.
  • Stir in the vinegar and bell pepper into the onions; turn the heat up to medium and cook, uncovered, for another 5 minutes.
  • Remove from heat.
  • Sprinkle the cheese into the crust and spoon the onion/pepper mixture on top of the cheese.
  • Whisk together the eggs, milk and pepper; slowly pour over the veggies and cheese.
  • Bake on a cookie sheet for 35-40 minutes till set.

Nutrition Facts : Calories 351.5, Fat 22.2, SaturatedFat 8, Cholesterol 118.5, Sodium 470.4, Carbohydrate 25.4, Fiber 3, Sugar 5.1, Protein 12.9

VIDALIA ONION QUICHE



Vidalia Onion Quiche image

This is my contribution to "May--Vidalia Onion Month". Who knew there was such a thing. This quiche is sweet and mild. Wonderful served with a salad and a crusty roll. Enjoy!

Provided by Diana 2

Categories     One Dish Meal

Time 1h30m

Yield 1 pie, 6-8 serving(s)

Number Of Ingredients 9

2 tablespoons butter
2 lbs vidalia onions, about 4 thinly sliced
9 inches unbaked pie shells
1 1/2 cups grated swiss cheese or 1 1/2 cups cheddar cheese
6 eggs
1 1/2 cups cream
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons chives, chopped

Steps:

  • Preheat oven to 350°.
  • Melt butter in a large frying pan, and add sliced onions.
  • Sautéuntil transparent. Set aside to cool.
  • Sprinkle 1 cup of cheese in the bottom of the pie plate.
  • Add the cooled onions.
  • Mix together eggs, cream, salt and pepper.
  • Pour over the onions and top with remaining cheese and chives.
  • Bake for 40 - 50 minutes, or until mixture is set.
  • Allow to cool slightly before serving.

Nutrition Facts : Calories 542.8, Fat 38, SaturatedFat 18.5, Cholesterol 286.1, Sodium 430.4, Carbohydrate 33.1, Fiber 3.3, Sugar 7.4, Protein 18.5

FLUFFY SPINACH, ONION AND ROASTED RED PEPPER QUICHE WITH GRUYERE



Fluffy Spinach, Onion and Roasted Red Pepper Quiche With Gruyere image

In my quest to find out what makes a quiche fluffy, I've cobbled together this recipe. And it makes a great tasting quiche with a beautiful presentation. The key (surprisingly) is not to overbeat the eggs, not to use too hot of an oven, and don't overdue the liquids.

Provided by Wish I Could Cook

Categories     Savory Pies

Time 1h25m

Yield 6 slices, 6 serving(s)

Number Of Ingredients 12

9 inches baked pie crusts
1 tablespoon Dijon mustard
4 ounces gruyere cheese, grated
2 tablespoons olive oil
1 large onion, chopped
1 teaspoon thyme
salt and pepper
4 eggs
8 ounces plain low-fat yogurt
1 teaspoon baking powder
4 ounces roasted red peppers, chopped
10 ounces fresh spinach (may use frozen if squeezed really dry)

Steps:

  • Blind bake your pie crust and let it cool.
  • When crust is cool, spread Dijon mustard on bottom of the crust. Top with grated gruyere.
  • Carmelize onions in olive oil. Add thyme, salt and pepper. Set aside. Spread onions on top of cheese layer.
  • Chop fresh spinach and cook in frying pan with chopped roasted red peppers until wilted and starting to dry, set aside.
  • Wisk together eggs, yogurt and baking powder. (Don't use a mixer.).
  • Add spinach and roasted red peppers to egg mixture and pour over cheese layer.
  • If you're feeling creative, decorate the top with some red pepper strips.
  • Bake in 350 degree oven for 55 minutes until knife inserted in center comes out clean. You may want to protect crust edges with foil.
  • Enjoy!

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