Three Pepper Quiche Recipes

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RED PEPPER QUICHE



Red Pepper Quiche image

Provided by Martina McBride

Time 1h25m

Yield 6 servings

Number Of Ingredients 16

1 refrigerated pie crust (from a 15-ounce package)
2 teaspoons olive oil
3 green onions, chopped (about 1/4 cup)
1 cup chopped cooked ham
1 clove garlic, minced
1 cup half-and-half (or whole milk)
2 tablespoons Dijon mustard
1 teaspoon soy sauce
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
2 large eggs plus 1 white
2 tablespoons chopped jarred roasted red peppers, rinsed and drained
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh basil
1 1/2 cups grated Swiss cheese
1/2 cup plus 2 tablespoons grated Parmesan cheese

Steps:

  • Preheat the oven to 425 degrees F.
  • Fit the piecrust into a 9-inch deep-dish pie plate according to the package directions; fold edges under and crimp. Prick bottom and sides of the pie crust with a fork.
  • Line the pastry with aluminum foil and fill with pie weights or dried beans. Bake for 7 minutes. Remove the weights and foil and bake until the bottom is golden brown, 3 to 4 more minutes. Reduce the oven temperature to 400 degrees F.
  • While the pie crust is cooking, heat the oil in a medium skillet over medium-high heat. Add the green onions and cook 2 minutes, stirring occasionally, or until tender. Stir in the ham and garlic and cook 1 minute longer until the garlic is fragrant. Let cool slightly.
  • Whisk together the half-and-half, Dijon mustard, soy sauce, salt, pepper, whole eggs and egg white in a medium mixing bowl. Then add the roasted red peppers, oregano and basil.
  • Sprinkle the Swiss cheese over the bottom of the pastry shell. Top with 1/2 cup of the Parmesan cheese and the ham mixture. Pour the egg mixture over the top. Sprinkle with the remaining 2 tablespoons Parmesan cheese.
  • Bake until the center is set, 35 to 40 minutes, shielding the crust with aluminum foil, if necessary. Transfer to a wire rack and let cool for 10 minutes before serving.
  • Tip: If your quiche isn't quite done but you're in a pinch to get it on the table, just stick it in the microwave for 60 seconds. This will help the eggs to set up.

3-PEPPER QUICHE



3-Pepper Quiche image

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

1 green pepper (cut in strips)
1 sweet red pepper (cut in strips)
1 yellow sweet pepper (cut in strips)
1 small onion (cut into strips)
9 inches pie crusts (unbaked)
1 tablespoon margarine
4 eggs
1/2 cup half-and-half
1/2 cup water
1 garlic clove, minced
1/2 teaspoon basil
1/8 teaspoon cayenne pepper
salt and pepper, to taste

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



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

THREE PEPPER QUICHE



Three Pepper Quiche image

Number Of Ingredients 10

1 green pepper cut into strips
1 red bell pepper cut into strips
1 yellow bell pepper cut into strips
1 9 inch, pie shell-unbaked
1 tablespoon margarine
4 eggs
1/2 cup liquid non-dairy creamer
1/2 cup water
1/2 teaspoon basil
1/8 teaspoon cayenne pepper

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

BELL PEPPER & ONION QUICHE



Bell Pepper & Onion Quiche image

I found a similar recipe online and omitted a few ingredients for my liking. I found this recipe to be so quick and easy, not to mention tasty.

Provided by nikicham

Categories     Savory Pies

Time 1h

Yield 1 pie, 8 serving(s)

Number Of Ingredients 9

1 refrigerated pie crust
6 ounces shredded cheddar cheese (1 1/2 cups)
2 tablespoons all-purpose flour
1 yellow bell pepper (diced)
1 small sweet onion (diced)
5 eggs
3/4 cup milk
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • 1. Heat oven to 425°F Place pie crust in 9-inch glass pie pan as directed on box for One-Crust Filled Pie. Bake 5 to 7 minutes or just until edge begins to brown. If crust puffs up in center, gently push down with back of wooden spoon.
  • 2. Meanwhile, in large bowl, combine cheese and flour; toss to coat.
  • 3. Saute the Pepper and Onion until Caramelized. (drain)
  • 4. Remove partially baked crust from oven; reduce oven temperature to 375°F Spoon cheese mixture into partially baked crust. In same bowl, combine all remaining ingredients; beat until well blended. Pour over cheese mixture.
  • 5. Return to oven; bake at 375°F 35 to 45 minutes longer or until filling is puffed and knife inserted in center comes out clean. If necessary, cover edge of crust with strips of foil during last 15 to 20 minutes of baking to prevent excessive browning. Let stand 5 to 10 minutes before serving.
  • *Prebaking the crust a few minutes helps eliminate a soggy crust.

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