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."
 
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photo by Lalaloula photo by Lalaloula
photo by Lalaloula
photo by Lalaloula photo by Lalaloula
photo by VickyJ photo by VickyJ
photo by VickyJ photo by VickyJ
Ready In:
1hr 15mins
Ingredients:
13
Yields:
1 nine-inch quiche
Serves:
4

ingredients

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directions

  • 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.

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Reviews

  1. Really bland. This needs some Parma R. Cheese and / or ham and some rosemary/ herbs de provence. Alone and as is, this recipe is entirely disappointing and a waste of ingredients,
     
  2. I made this yesterday for dinner and everybody just loved it! Very easy to make and great taste! I used two instead of only one onion and for the crust I made a dough out of the following ingredients: 250 g flour, 4 ts baking powder, 125 g low fat curd cheese, 75 ml milk, 75 ml sunflower oil and 25 g sunflower seeds. Because I didn't have any basil I simply used rosemary instead, which went very well with the peppers. Thanks VickyJ for sharing such an outstanding recipe!
     
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Tweaks

  1. I made this yesterday for dinner and everybody just loved it! Very easy to make and great taste! I used two instead of only one onion and for the crust I made a dough out of the following ingredients: 250 g flour, 4 ts baking powder, 125 g low fat curd cheese, 75 ml milk, 75 ml sunflower oil and 25 g sunflower seeds. Because I didn't have any basil I simply used rosemary instead, which went very well with the peppers. Thanks VickyJ for sharing such an outstanding recipe!
     

RECIPE SUBMITTED BY

Hello! I am a resident of WA state, and I must say I love it here.... especially where coffee flows so freely! I live with my SO, Mark, and he has lived here since 2001 (originally from San Diego, CA). We live a quiet life and enjoy just about anything outdoors. I love to travel... sometimes just to pick a spot on the map and make a weekend out of it. Since I have been here, some of my favorite places to visit are Oregon and Washington (Cle Elum, Leavenworth, Spokane, Bonney Lake, Maple Valley, Issaquah, etc). My favorite place in Seattle is Pike Place Market, even though I don't get there often. And, Mt. Rainier is a scene I often photograph. <img src="http://i167.photobucket.com/albums/u158/VickyJ_photo/rainier.jpg"> Originally, I am from Jamestown, NY home of <img src="http://imagecache2.allposters.com/images/pic/CLASS/130-120~Lucille-Ball-Posters.jpg"><img src="http://maioush.files.wordpress.com/2007/11/lucille-ball-8553.jpg"> She is loved by all that live there and the surrounding areas! Another famous person that is from the area is Natalie Merchant and former lead singer of the 10,000 Maniacs (rock band). <img src="http://photo.sing365.com/music/picture.nsf/Natalie-Merchant-photo/48256C71003578A248256926002F4F75/$file/natalie.jpg"> I think that is about it for famous people. There was a question posted in one of the forums about who I would love to have for dinner, right now. I answered God, Jesus, my mom, Grandma Lundin, Grandpa Lundin and Aunt Sig. They are my role models in life. Each has molded me into the person I am now. My fondest memories are spending Thanksgiving and Christmas-time at my Grandma's house, and the whole family around. SO MUCH good food! I lived in that small city my whole life and graduated from high school just outside of town. I have a strong restaurant background.. everything from Pizza Hut to a local italian restaurant called Vullo's. It seems, though, I have a passion for machining technology, even though I didn't go to school for that. I grew up with a local manufacturer of machine/tooling systems soldering/wiring circuit bds and assembling whole systems. That wasn't enough for me so, I went to college and obtained my AAS in Electrical Technology. The same company hired me back to work in their service dept as a technician. I had planned to go further to become an electromechanical engineer for the company, but I was laid off. I have been out of it so long, I would probably have to start over from scratch.. .that is the problem with electronics/technology. 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