I love sweet peppers! I love quiche. Quiche doesn’t have to be just for breakfast. Make it for dinner and make your family very happy! It is great served with bacon or sausage or a side of fresh fruit and gluten free toast.
Ingredients
Mama’s Pie Crust Mix
Or 1 single GF pie crust
½ cup each, red pepper, orange pepper, yellow pepper
1 Tbsp. butter
4 eggs
¾ cup heavy cream
¾ cup milk
⅛ tsp. pepper
Pinch of salt
⅓ cup fresh cilantro, finely chopped
3 green onions, chopped
1 cup Monterey Jack Cheese or Monterey Cheese Blend
Optional: Fresh salsa for garnish
Directions
Preheat oven to 400°.
Saute peppers with butter until soft, about 4-5 minutes. Set aside to cool.
In a large bowl, whisk together eggs, cream, milk, pepper and salt. Stir in cilantro, green onions, cheese and peppers.
Pour into prepared crust. Bake for 40-45 minutes or until center appears done. Cover edges with foil to prevent over-browning. Allow to rest for 5 minutes before serving.
Garnish with fresh salsa if desired.
GFM Tip: Use a pie pan with 1 1/2 inch-2 inch sides for this recipe.
Mama’s Pie Crust (single crust)
9 oz. Mama’s Pie Crust Mix
6 Tbsp. butter or dairy free margarine
3 Tbsp. Spectrum shortening
1 egg white
4-6 Tbsp. cold water
Measure out half of Mama’s Pie Crust Mix to weight 9oz.
Partially melt butter. Add butter and shortening to pie mix. Add egg white and 4 Tbsp. of water to mix. Cut the ingredients in with a pastry cutter or fork until the dough is mealy. Add water as needed to form a smooth dough. Dough will be somewhat moist and be easy to roll out.
Spray two pieces of wax paper with cooking spray. Roll dough between wax paper about 1/4 inch thick and 12 inches in diameter. Gently peel back top piece of wax paper. Carefully flip pie crust over onto 8 or 9 inch pie plate. Gently peel back remaining layer of wax paper. Gently trim pastry around pie plate leaving 1/2 inch overhang. Make small repairs as necessary. Fold over hang under and flute edges or press edges with a fork.
Fill pastry as individual recipes require.
For more success with this recipe Mama recommends: Mama’s Pie Crust Mix, Click Here
Rolling Pin, Click Here
Pie Plate, Click Here
Sweet Pepper Monterey Quiche
Author:
Ingredients
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[url href=”http://store.glutenfreemama.com/mamas-pie-crust-mix/” target=”_blank”]Mama’s Pie Crust Mix[/url]
- Or 1 single GF pie crust
- ½ cup each, red pepper, orange pepper, yellow pepper
- 1 Tbsp. butter
- 4 eggs
- ¾ cup heavy cream
- ¾ cup milk
- ⅛ tsp. pepper
- Pinch of salt
- ⅓ cup fresh cilantro, finely chopped
- 3 green onions, chopped
- 1 cup Monterey Jack Cheese or Monterey Cheese Blend
- Optional: Fresh salsa for garnish
Instructions
- Preheat oven to 400°.
- Saute peppers with butter until soft, about 4-5 minutes. Set aside to cool.
- In a large bowl, whisk together eggs, cream, milk, pepper and salt. Stir in cilantro, green onions, cheese and peppers.
- Pour into prepared crust. Bake for 40-45 minutes or until center appears done. Cover edges with foil to prevent over-browning. Allow to rest for 5 minutes before serving.
- Garnish with fresh salsa if desired.
Notes
[b]GFM Tip[/b] Use a pie pan with 1 1/2 inch-2 inch sides for this recipe.