Ingredients for Roasted Red Pepper Quiche
- Tart Shell
- Red Bell Pepper
- Unsalted Butter
- 1/4 cup finely chopped shallot
- Half And Half
- Gruyere Cheese
- Egg
- Egg Yolk
- Fresh Parsley
- Fresh Chives
- Salt
- Fresh Ground Pepper
- Chives
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How to Make Roasted Red Pepper Quiche
- Preheat oven to 400°F (200°C).
- Prepare a pre-baked 9-inch tart shell (recipe #295858 recommended).
- Roast the red pepper: Broil a large red bell pepper about 4 inches from the broiler element, turning frequently, until the skin is completely blackened (15-20 minutes).
- Steam the pepper: Place the roasted pepper in a closed plastic bag or covered bowl for 5 minutes to loosen the skin.
- Peel and prep the pepper: Peel off the blackened skin, remove the stem, halve the pepper, and remove seeds and white pith. Cut into 1/2-inch strips.
- Sauté the shallot: Melt 1 tablespoon of butter in a small skillet over medium heat. Add 1/4 cup finely chopped shallot and cook, stirring occasionally, until softened (about 3 minutes). Set aside to cool.
- Prepare the custard: In a large bowl, whisk together 4 large eggs, 1 cup heavy cream, 1/2 cup grated Gruyere cheese, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Whisk in the cooled shallot.
- Assemble the quiche: Place the tart shell on a baking sheet. Pour the egg mixture evenly into the tart shell.
- Arrange the peppers: Arrange the roasted red pepper strips in a sunburst pattern on top of the custard. Scatter 2 tablespoons of chopped fresh chives over the peppers.
- Bake: Bake for 15-20 minutes, or until the custard is set and the pastry is lightly golden brown.
- Cool and serve: Transfer the quiche to a wire rack and let cool for 10 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
4g
Fat
31g
Carbs
1g
