Tuesday, December 27, 2016
If you have a bunch that you need to bring a dish to - I think I have a good suggestion! I adapted this recipe from my Spinach and Mushroom Quiche that I have been making for a while. We wanted something else for a holiday gathering and with Jeremy's help, we came up with this new quiche. It was going to be called a Western Quiche based on the fact that it was similar to a Western Omelette. But in the end, I think I will call it as Christmas Quiche, because it has green and red peppers. This naming comes from Mexican cooking (I think) as it has both red and green peppers in it. Regardless of how it is named, it is really nice to have another quiche to cook. This is great for brunch or any meal and we will definitely make it again.
Ingredients (serves 4-5)
1 Frozen deep dish pie crust
2 tbsp Olive oil
1 cup Green pepper, diced
1 cup Red pepper, diced
1 small Yellow onion, diced
8 oz Ham, diced
1 1/4 cup Skim milk
6 Large eggs
1 1/4 cups Cheddar cheese, shredded
1/4 tsp Black pepper
1/2 tsp Kosher salt
1. Bake pie crust per directions. Then change the temperature to 400°F for the quiche.
2. In non-stick skillet over medium-high heat, add 2 tablespoon olive oil and cook peppers and onions for around 5 minutes. Add ham to saute pan and cook an additional 4-5 minutes. Remove from heat.
3. In a large bowl, add ham mixture with skim milk, eggs, cheese, black pepper and salt until well blended.
4. Place the pie crust on a Jelly Roll pan. Pour vegetable mixture into deep dish pie crust. Bake quiche 45-50 minutes until filling and crust are golden and knife inserted in center comes out clean. Let sit 5 minutes and then serve.