Who loves a quiche? Everybody loves a quiche! A quiche makes a great breakfast dish but can easily be incorporated into any mealtime. I like to make a quiche at the beginning of the week and then eat it every morning before work. I always want eggs in the morning but am often too busy, hurried, lazy, etc. to make a fresh egg dish. This way, I get my protein, some vitamin C and energy for the day and I only have to cook it once! What a world! Here’s what you’ll need:
1 pie crust
1 1/2 cups of cream (you can substitute a less fatty kind of milk, but the cream kind tastes the best, obv.)
3/4 cup grated parmesan
1 red pepper
1 green pepper
1-2 hot peppers (jalapeños, chiles, whatever)
1 cup minced onion
2 tablespoons vegetable oil
Salt to taste
Alrighty, we’re off. So, the first step is the crust. You can make your own pie crust, but it’s tricky so the store bought kind might be your best bet. You need to cook your pie crust a bit before you cook the quiche so set your oven to 325 and let the crust cook in there for about 15 minutes.
While that is happening, get to work on chopping your peppers and your onion. You don’t quite need to chop them in a julienne style, but you want the pieces to be pretty small. I like the look of red and green peppers and I find that yellow or orange ones are a little sweeter than really work for this kind of dish. And as usual, the hot peppers are up to your discretion. You’re going to sautee them, so some of the spice will cook down, and you can always eliminate spice by not adding the seeds to the mix.
So, your peppers and your onions are chopped. Heat the oil in a skillet over medium-high heat and add all the veggies. You don’t want to cook them for too long, just enough so they soften a bit. Maybe like, 5-7 minutes.
By now your crust should be done. Remove your pepper/onion mix from heat and use a slotted spoon to separate the peppers and onions from the oil. In one big bowl beat your eggs and cream together. Then add the parmesan and peppers and beat it all together so that it is mixed nicely and completely. Pour your mixture into the pie crust and pop it all back in the oven for 30 minutes, or until the center is set and doesn’t jiggle when you shake it. This dish can be served hot or cold and if you like spice I suggest topping it with Tabasco. Yummm.