Monday, November 27, 2017

THE Quiche

This recipe really should be called "Pepper Cheese Quiche" because it has delicious roasted red bell peppers and tons and tons of cheese, but calling it "THE Quiche" is also fitting since it is the ONLY quiche I will be making from now on.  My family proclaimed it the best quiche they've ever had, and they've had a lot of quiche!

THE Quiche

by Erin Taylor
                                                                                                                               Oven 375 deg.

6 eggs plus 1 egg yolk
1 1/2 C. whole cream (no milk for this baby!)
1 C. grated Mozzerella Cheese
1/2 C. grated Cheddar/ Jack cheese
1/2 C. Pepper Jack cheese, grated
*1/4 C. roasted Red Bell Peppers, chopped (in the jar, usually in the pickle section, or Italian section)
**1/4 C.  Jalapeno Artichoke Dip (I buy it from Costco)
Salt and pepper to taste
1 pre-made pie shell, baked about 10 minutes at 350 deg. (store bought works great!)

Beat the eggs and egg yolk until frothy. Stir in the rest of the ingredients.  Pour into baked pie shell and bake at 35 deg. for about 50  minutes, or until the center puffs up slightly and no longer "jiggles".  Let cool slightly before serving.

* You may choose to swap out red peppers for chopped spinach or even green onions. Keep it simple, though. This quiche is best with light ingredients
** If you don't have this dip, use 3 Tbsp. Cream Cheese, softened, 2 Tbsp Fresh Parmesan Cheese, grated, and 1 small can of green chilis for a decent substitute.

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