Sweet Pepper & Caramelized Onion Quiche (Edit recipe)

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Sweet peppers and onion cooked slowly until the onions go properly caramelized, set with eggs, milk and shredded cheese in a whole wheat crust. It slices cleanly hot or cold, which is what makes it useful. Blind-bake the crust for eight minutes before the filling goes in, and toss the cheese with the flour first. That flour is what stops the custard weeping under the slices.

PREP TIME

15 minutes

COOK TIME

55 minutes

INGREDIENTS

13

Serves: 8

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Ingredients

  • 1 whole Whole Wheat Pie Shells, 1 (9 inch) unbaked deep dish whole wheat pie crust
  • 2 Tbsp Avocado Oil, for sauteing
  • 1 whole Yellow Onion, diced
  • 1 whole Bell Pepper, diced (we used 1/2 red and 1/2 yellow)
  • 2 cups Shredded Cheese, we used a Mexican blend of Cheddar, Colby, and Monterey Jack, but Mozzarella works great too
  • 2 Tbsp Pastry Flour, whole wheat pastry flour
  • 4 whole Egg
  • 1 1/4 cups Milk
  • 1/2 tsp Salt
  • 1 tsp Basil, dried
  • 1/4 tsp Black Pepper
  • 1 tsp Garlic Powder
  • 1/2 tsp Parsley

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Preheat oven to 400F.
  2. Bake pie crust in preheated oven until firm, about 8 minutes. Remove from oven and reduce heat to 375F.
  3. Saute onions and peppers in avocado oil over medium heat until onions are caramelized and peppers are soft.
  4. While vegetables are cooking, mix cheese and flour together in a small bowl.
  5. In a large bowl, combine eggs, milk, and spices together.
  6. Add cheese and sauteed vegetables to the egg mixture, and mix well.
  7. Pour into the pie crust and bake at 375F for 45 minutes. Enjoy!

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About This Recipe

Show nutritional information
This is our estimate based on online research.
Calories:74
Fat:5 g
Carbohydrates:7 g
Protein:1 g
Cholesterol:5 g
Sodium:154 mg
Fiber:0 g
Sugars:3 g
Sugar Alcohol:0 g
Calculated per serving.
Breakfast Sugar Alcohol Free

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