The deep flavors that you get when you roast things are amazing, and they go so far too. Just a little bit of these guys will change the entire flavor of your dish.
This recipe is for a crustless quiche but you could do it with a crust. I would say that the only reason I did this crustless was because my dad eats low carb but that isn’t the whole truth. I honestly just didn’t have the time to make a crust and I didn’t feel like making one anyway. Who needs a crust when you have roasted red pepper quiche?
Can you believe that the year is already half over? I can’t, I am just trying to catch up with everything. My family is planning a trip and I have so many things to do that I will probably never finish. A crust seemed a little low on the priority list.
It’s true that I did go through the effort of roasting the peppers but that is nothing. Really. All you do is turn on the oven and stick them in while you are prepping everything else. Just remember to turn them a few times.
This is the perfect recipe to have up your sleeve when you find out you’re having company and one of them is a vegetarian. Because this is a crustless quiche, you could serve it with garlic bread or buttered rolls to complete the meal. The great thing about quiche is that it can be served for breakfast, lunch, or dinner.
- 2 medium-sized roasted red bell peppers, instructioins below
- 4 large eggs
- 1/2 cup half & half
- 1 cup shredded swiss cheese or cheese of choice
- 1 small onion, finely chopped
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1/4 salt
- 1/4 pepper
- To roast the peppers, heat oven to 500 degrees F (260 C) and line a pan with foil. Place peppers on tray and roast in oven until completely charred and wrinkled, about 30 minutes, turning a few times during roasting.
- Remove from oven and wrap foil tightly around peppers and allow to cool. When cool, remove stems, seeds, and peels from peppers and discard. Put the peppers in a bowl and pour 2 tablespoons of olive oil over top along with any juices from the peppers. At this point you can use immediately or refrigerate until ready to use. They should keep for about 2 weeks.
- While peppers are roasting, sauté onions and garlic with 2 tablespoons of olive oil in a medium skillet until browned.
- Reduce oven heat to 350 degrees F (180). Grease a 9-inch pie pan and beat eggs in a bowl with half & half, salt, and pepper. Chop roasted peppers into small pieces and stir in with garlic and onions along with the juices from the peppers. Last stir in cheese and pour into pan. Bake for 25 - 35 minutes until the eggs are set and the edges are browning. Remove from oven and cool for about 10 minutes. Serve immediately.