Red Pepper Quiche
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 522
- Total Fat
- 35
- Saturated Fat
- 17
- Carbohydrates
- 27
- Dietary Fiber
- 1
- Sugar
- 3
- Protein
- 26
- Cholesterol
- 140
- Sodium
- 932
- Total: 1 hr 25 min
- Active: 30 min
Ingredients
1 refrigerated pie crust (from a 15-ounce package)
2 teaspoons olive oil
3 green onions, chopped (about 1/4 cup)
1 cup chopped cooked ham
1 clove garlic, minced
1 cup half-and-half (or whole milk)
2 tablespoons Dijon mustard
1 teaspoon soy sauce
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
2 large eggs plus 1 white
2 tablespoons chopped jarred roasted red peppers, rinsed and drained
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh basil
1 1/2 cups grated Swiss cheese
1/2 cup plus 2 tablespoons grated Parmesan cheese
Directions
- Preheat the oven to 425 degrees F.
- Fit the piecrust into a 9-inch deep-dish pie plate according to the package directions; fold edges under and crimp. Prick bottom and sides of the pie crust with a fork.
- Line the pastry with aluminum foil and fill with pie weights or dried beans. Bake for 7 minutes. Remove the weights and foil and bake until the bottom is golden brown, 3 to 4 more minutes. Reduce the oven temperature to 400 degrees F.
- While the pie crust is cooking, heat the oil in a medium skillet over medium-high heat. Add the green onions and cook 2 minutes, stirring occasionally, or until tender. Stir in the ham and garlic and cook 1 minute longer until the garlic is fragrant. Let cool slightly.
- Whisk together the half-and-half, Dijon mustard, soy sauce, salt, pepper, whole eggs and egg white in a medium mixing bowl. Then add the roasted red peppers, oregano and basil.
- Sprinkle the Swiss cheese over the bottom of the pastry shell. Top with 1/2 cup of the Parmesan cheese and the ham mixture. Pour the egg mixture over the top. Sprinkle with the remaining 2 tablespoons Parmesan cheese.
- Bake until the center is set, 35 to 40 minutes, shielding the crust with aluminum foil, if necessary. Transfer to a wire rack and let cool for 10 minutes before serving.
- Tip: If your quiche isn't quite done but you're in a pinch to get it on the table, just stick it in the microwave for 60 seconds. This will help the eggs to set up.