Ingredients for Bell Pepper Onion Quiche
- Refrigerated Pie Crust
- Cheddar Cheese
- All Purpose Flour
- Yellow Bell Pepper
- Sweet Onion
- 4 large eggs
- 1 cup milk
- 1 teaspoon salt
- ½ teaspoon black pepper
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How to Make Bell Pepper Onion Quiche
- Preheat oven to 425°F (220°C). Place one pie crust in a 9-inch glass pie plate. Crimp edges as directed on the box.
- Prick the bottom of the crust with a fork to prevent bubbling. Bake for 5-7 minutes, or until the edges begin to brown slightly.
- If the crust puffs up in the center, gently press down with the back of a spoon.
- Meanwhile, in a large bowl, combine the shredded cheddar cheese and flour. Toss to coat.
- In a separate pan, sauté the chopped bell pepper and onion over medium heat until softened and caramelized (about 10-15 minutes).
- Remove the partially baked crust from the oven. Reduce oven temperature to 375°F (190°C).
- Spread the cheese mixture evenly over the bottom of the partially baked crust.
- In the same bowl (after removing the pepper and onion mixture), whisk together the eggs, milk, salt, and pepper until well blended.
- Add the sautéed bell peppers and onions to the egg mixture and stir gently to combine.
- Pour the egg mixture evenly over the cheese layer in the pie crust.
- Return the quiche to the oven and bake for 35-45 minutes, or until the filling is set and a knife inserted into the center comes out clean.
- If the crust edges start to brown too quickly, cover them loosely with aluminum foil during the last 15-20 minutes of baking.
- Let the quiche stand for 5-10 minutes before slicing and serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
5g
Fat
38g
Carbs
4g
