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Sweet Pepper Monterey Quiche

Sweet Pepper Monterey Quiche



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)
6 Tbsp. butter or dairy free margarine
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 
Gluten Free Mama flours and mixes
Rolling Pin, Click Here 
Pie Plate, Click Here

 

Sweet Pepper Monterey Quiche
Author: Rachel Carlyle Edington – Gluten Free Mama
Ingredients
  • [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
  1. Preheat oven to 400°.
  2. Saute peppers with butter until soft, about 4-5 minutes.  Set aside to cool.
  3. In a large bowl, whisk together eggs, cream, milk, pepper and salt.  Stir in cilantro, green onions, cheese and peppers.
  4. 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.
  5. 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.
By |2018-03-05T22:20:25+00:00April 28th, 2014|Breakfast, Delicious Main Dishes, Pies Crisps & Cobblers|1 Comment

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One Comment

  1. Sandy717 April 29, 2014 at 3:42 pm
    where do you get mama's pie crust?

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