Bell Pepper Onion Quiche Recipe

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

How to Make Bell Pepper Onion Quiche

1. 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.
2. 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.
3. If the crust puffs up in the center, gently press down with the back of a spoon.
4. Meanwhile, in a large bowl, combine the shredded cheddar cheese and flour. Toss to coat.
5. In a separate pan, sauté the chopped bell pepper and onion over medium heat until softened and caramelized (about 10-15 minutes).
6. Remove the partially baked crust from the oven. Reduce oven temperature to 375°F (190°C).
7. Spread the cheese mixture evenly over the bottom of the partially baked crust.
8. In the same bowl (after removing the pepper and onion mixture), whisk together the eggs, milk, salt, and pepper until well blended.
9. Add the sautéed bell peppers and onions to the egg mixture and stir gently to combine.
10. Pour the egg mixture evenly over the cheese layer in the pie crust.
11. 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.
12. If the crust edges start to brown too quickly, cover them loosely with aluminum foil during the last 15-20 minutes of baking.
13. Let the quiche stand for 5-10 minutes before slicing and serving. Enjoy!