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.
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
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.
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