Quiche and Peppers with Variations Recipe

See Also: Cheese Dishes · Main Dishes · Mexico

Quiche and Peppers with Variations

From Dorothy McNett's Recipe Book at www.dorothymcnett.com. Idea: just forget the crust and just bake this as a casserole.

9-inch baked pastry shell (recipe follows)
3 eggs
3/4 cup milk or half and half
1/4 teaspoon fine sea salt
1/4 teaspoon pepper
1/4 teaspoon ground cumin
1/4 teaspoon Chipotle chile, finely chopped
1 small can (4 oz.) chopped green chilies, or 2-3 green onions sliced
1-2 roasted red bell peppers, chopped, or 1 fresh pepper
1 shallot, finely chopped
zest of 1 lime
2 cups shredded Swiss cheese, such as Emmenthaler
1 cup shredded natural well aged Cheddar cheese
fresh parsley or cilantro

First bake pastry shell (see below) and set aside.



In batter bowl, whisk eggs. Mix in remaining ingredients, reserving a little cheese for the top. Pour mixture into baked pastry shell. Sprinkle with the reserved cheese. To bake in microwave, cook uncovered, on High 9 to 12 minutes, until filling is set. Allow to stand 8 to 10 minutes, then cut into wedges and serve, garnished with snipped parsley or cilantro.

To bake in conventional oven: Preheat oven to 375 degrees. Prebake the pie crust in a 10" metal quiche pan with removable bottom. Place baked pie crust still in the pan on baking sheet. Prepare the filling and fill the baked crust, sprinkling a little cheese on the top. Bake 35-45 minutes, or until top is browned and filling has set.



PASTRY SHELL

In food processor using steel chopping blade, combine 1 cup unsifted all-purpose flour and 1/2 teaspoon each salt and chile powder. Add 6 tablespoons butter and process using quick off and on movements until mixture has the consistency of very coarse crumbs. Process in 1/4 cup cold water until dough begins to cling together. Form dough into a ball. Roll out into a 10-inch circle on a lightly floured board or pastry cloth. Carefully transfer to an 8-inch quiche dish or pie plate, being careful not to stretch pastry. Pierce all over the crust with a fork to make steam vents. Line pastry with foil or parchment paper, scatter beans or pie weights over paper to hold the pastry in place while baking. Bake in preheated 375 degree oven for 15-20 minutes, or until nicely browned and crisp. Set aside while preparing the filling.

Recipe created 1995-01-01.