Trinidad Pepper Quiche
- Reviews 1
Ready In: 30 mins
Serves: 16
Yields: 2 pies
Ingredients
- 2 unbaked 9-inch pie shells (frozen works well)
- 10 slices bacon, fried crisp (diced) or 1 cup cooked ham (diced)
- 1 cup grated gruyere or 1 cup swiss cheese or 1 cup cheddar cheese
- 3 tablespoons flour
- 1⁄4 teaspoon salt (bacon is usually salty enough for me) (optional)
- 2 teaspoons black peppercorns (crushed)
- 2 cups skim milk or 2 cups evaporated milk, for a creamier texturre or 2 cups cream, for a creamier texture
- 6 eggs (slightly beaten)
- 1 onion (finely chopped)
- 8 pimento pepper (Trinidad Capsicum chinense.Use a mix of red and green for visual appeal)
Directions
- Crumble 5 slices fried bacon in unbaked pie shell and cover with 1/2 cup cheese. The rest of the bacon and cheese goes into the other shell. I tend to use back bacon as there is less visible fat than the streaky kind.
- Combine flour, salt and crushed peppercorns, add evaporated milk and eggs. Really any kind of milk works well depends on how rich you want it. I use skimmed milk.
- Blend well and add chopped onion and chopped peppers . Pour into pie shells.
- Bake in a pre heated oven at 375 degrees F for 20 - 25 minutes or until inserted knife comes out clean.
- Slice and serve with a salad or use mini pastry shells for hors d'oeuvres.
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