RED PEPPER QUICHE
Provided by Martina McBride
Time 1h25m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 425 degrees F.
- Fit the piecrust into a 9-inch deep-dish pie plate according to the package directions; fold edges under and crimp. Prick bottom and sides of the pie crust with a fork.
- Line the pastry with aluminum foil and fill with pie weights or dried beans. Bake for 7 minutes. Remove the weights and foil and bake until the bottom is golden brown, 3 to 4 more minutes. Reduce the oven temperature to 400 degrees F.
- While the pie crust is cooking, heat the oil in a medium skillet over medium-high heat. Add the green onions and cook 2 minutes, stirring occasionally, or until tender. Stir in the ham and garlic and cook 1 minute longer until the garlic is fragrant. Let cool slightly.
- Whisk together the half-and-half, Dijon mustard, soy sauce, salt, pepper, whole eggs and egg white in a medium mixing bowl. Then add the roasted red peppers, oregano and basil.
- Sprinkle the Swiss cheese over the bottom of the pastry shell. Top with 1/2 cup of the Parmesan cheese and the ham mixture. Pour the egg mixture over the top. Sprinkle with the remaining 2 tablespoons Parmesan cheese.
- Bake until the center is set, 35 to 40 minutes, shielding the crust with aluminum foil, if necessary. Transfer to a wire rack and let cool for 10 minutes before serving.
- Tip: If your quiche isn't quite done but you're in a pinch to get it on the table, just stick it in the microwave for 60 seconds. This will help the eggs to set up.
THREE CHEESE QUICHE BITES
Looking for a fast, crowd-pleasing appetizer? This triple cheese quiche recipe's got your numbers: One 13 x 9 pan, 32 servings, 15 minutes prep time.
Provided by My Food and Family
Categories Breakfast & Brunch
Time 1h10m
Yield 32 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350°F.
- Mix cracker crumbs and margarine; press onto bottom of 13x9-inch pan sprayed with cooking spray. Bake 8 to 10 min. or until golden brown. Cool 5 min.
- Sprinkle 1 cup mozzarella over crust; top with peppers and remaining mozzarella.
- Whisk eggs, milk, mustard and parsley until blended; pour over ingredients in pan. Sprinkle with Pecorino Romano.
- Bake 30 to 35 min. or until center is set. Cool 10 min. before cutting into bars. Serve warm.
Nutrition Facts : Calories 70, Fat 4.5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 210 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 4 g
THREE CHEESE QUICHE
Enjoy a slice of this tasty Three Cheese Quiche that's much more than cheesy: it also includes mushrooms, onions and broccoli.
Provided by My Food and Family
Categories Quiche
Time 1h
Yield 6 servings
Number Of Ingredients 7
Steps:
- Heat oven to 375°F.
- Cook mushrooms, onions and broccoli in skillet sprayed with cooking spray on medium heat 5 min. or until crisp-tender, stirring occasionally. Remove from heat.
- Whisk eggs and milk in medium bowl until blended. Stir in vegetable mixture, red peppers and 1/2 cup cheese; pour into pie crust. Place on baking sheet.
- Bake 35 min. Top with remaining cheese; bake 5 to 10 min. or until knife inserted in center comes out clean. Let stand 10 min. before cutting to serve.
Nutrition Facts : Calories 290, Fat 17 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 180 mg, Sodium 350 mg, Carbohydrate 21 g, Fiber 1 g, Sugar 5 g, Protein 13 g
BELL PEPPER & ONION QUICHE
I found a similar recipe online and omitted a few ingredients for my liking. I found this recipe to be so quick and easy, not to mention tasty.
Provided by nikicham
Categories Savory Pies
Time 1h
Yield 1 pie, 8 serving(s)
Number Of Ingredients 9
Steps:
- 1. Heat oven to 425°F Place pie crust in 9-inch glass pie pan as directed on box for One-Crust Filled Pie. Bake 5 to 7 minutes or just until edge begins to brown. If crust puffs up in center, gently push down with back of wooden spoon.
- 2. Meanwhile, in large bowl, combine cheese and flour; toss to coat.
- 3. Saute the Pepper and Onion until Caramelized. (drain)
- 4. Remove partially baked crust from oven; reduce oven temperature to 375°F Spoon cheese mixture into partially baked crust. In same bowl, combine all remaining ingredients; beat until well blended. Pour over cheese mixture.
- 5. Return to oven; bake at 375°F 35 to 45 minutes longer or until filling is puffed and knife inserted in center comes out clean. If necessary, cover edge of crust with strips of foil during last 15 to 20 minutes of baking to prevent excessive browning. Let stand 5 to 10 minutes before serving.
- *Prebaking the crust a few minutes helps eliminate a soggy crust.
3-PEPPER QUICHE
This was adapted from a recipe I found on the net, but I added julienne onion to the peppers. This is a meal in itself, or you could have a small slice with a meat dish. For those that like to have brunch, it's a bit different to your traditional quiche recipes. If you love cheese, you could add 1/2 cup of your favorite to the egg mixture, then pour over peppers.
Provided by VickyJ
Categories Savory Pies
Time 1h15m
Yield 1 nine-inch quiche, 4 serving(s)
Number Of Ingredients 13
Steps:
- In a large skillet, sauté pepper strips and onions in margarine until soft but not limp.
- In a bowl, combine eggs, half-n-half, water, garlic, basil, and cayenne.
- Spoon peppers into unbaked pie shell.
- Pour egg mixture over peppers.
- Bake at 375°F for 50-55 minutes until a knife inserted in the center comes out clean. Let stand for 10 minutes before serving.
Nutrition Facts : Calories 400.6, Fat 26.5, SaturatedFat 8, Cholesterol 222.7, Sodium 353.1, Carbohydrate 30.4, Fiber 3.5, Sugar 3.2, Protein 11.2
THREE PEPPER QUICHE
Number Of Ingredients 10
Steps:
- In a large skillet, sauté pepper strips in margarine until soft but not limp. In a bowl, combine eggs, creamer, water, basil, and cayenne. Spoon peppers into unbaked pie shell. Pour egg mixture over peppers. Bake at 375°F for 50-55 minutes until a knife inserted in the center comes out clean. Let stand for 10 minutes before serving.Have a great breakfast!!!
Nutrition Facts : Nutritional Facts Serves
THREE-PEPPER RICE AND CHICKEN POT
After finding out how easy it is to grow different types of peppers in my backyard, I wanted to incorporate them into a dish. This is what I ended up with: a version of arroz con pollo or jambalaya with a little added kick.
Provided by SIMONTAN
Categories World Cuisine Recipes Latin American Mexican
Time 1h30m
Yield 8
Number Of Ingredients 20
Steps:
- Preheat your oven's broiler. Line a baking sheet with a sheet of foil.
- Cook andouille sausage in a skillet over medium heat until cooked through, about 15 minutes. Remove from skillet and cut into 1/4-inch slices; set aside.
- While the sausage is cooking, cut the peppers in half lengthwise and remove the stem and seeds. Place peppers, cut-side-down onto baking sheet and place into preheated oven. Broil peppers until the skins blacken, about 7 minutes, then place into a bowl and cover with plastic wrap. Allow the peppers to steam for 10 minutes until the skins loosen, then remove and discard blackened skins; chop peppers into 1/2 inch pieces and set aside.
- Heat the canola oil in a stockpot over high heat. Toss the chicken with Cajun seasoning and sear in batches in the oil until light brown and no longer pink in the center, about 6 minutes. Remove chicken, leaving oil in the stockpot, and drain on paper towels.
- Add 1 1/2 tablespoons of butter to the oil. Stir in the onion, banana peppers, celery, garlic, and shallot; cook until the onions are translucent, 3 to 4 minutes. Stir in rice and 1 1/2 tablespoon butter. Stir in the chicken stock, tomato sauce, and diced tomato with chilies. Cover and simmer until liquid is mostly absorbed into the rice, 10 to 12 minutes. Stir in the beer and cover; cook another 5 minutes until the rice is tender. Season with salt, then mix in the corn, poblano, bell pepper, chicken, and andouille sausage. Return to a simmer, then turn off heat and allow to rest 5 minutes before serving.
Nutrition Facts : Calories 475.1 calories, Carbohydrate 38.5 g, Cholesterol 79.5 mg, Fat 24.4 g, Fiber 5.3 g, Protein 24.5 g, SaturatedFat 7.6 g, Sodium 1375.3 mg, Sugar 7.5 g
THREE-CHEESE QUICHE
Steps:
- Preheat oven to 350°. In a large bowl, combine eggs, egg yolks, whipping cream, half-and-half, mozzarella cheese, 1/2 cup cheddar cheese, Swiss cheese, tomatoes, seasoning blend and basil; pour into a greased 9-in. deep-dish pie plate. Sprinkle with remaining cheddar cheese., Bake 45-50 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before cutting.
Nutrition Facts : Calories 449 calories, Fat 37g fat (21g saturated fat), Cholesterol 524mg cholesterol, Sodium 316mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 0 fiber), Protein 22g protein.
CHILI PEPPER, CORN, AND BACON QUICHE
Quiche is a smart choice for breakfast, brunch, lunch, or dinner. It can be served warm or cold, it's easy to make, and typically inexpensive. It's a given that we have quiche for Easter brunch, and this is one of many varieties that we enjoy.
Provided by lutzflcat
Categories 100+ Breakfast and Brunch Recipes Eggs Quiche
Time 55m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Place pastry shell in a 9-inch pie pan or quiche pan. Prick the bottom and sides with a fork.
- Bake in the preheated oven for 8 minutes. Remove and set aside. Leave the oven on.
- Whisk half-and-half, eggs, salt, and pepper together in a medium bowl until light and fluffy.
- Sprinkle cheese, corn, chile peppers, and crumbled bacon into the pie shell. Carefully pour egg mixture over top.
- Bake in the oven until filling is just about set but a little wiggly in the center, about 30 minutes. Remove from the oven and cool for 10 minutes. Garnish with parsley and serve.
Nutrition Facts : Calories 283 calories, Carbohydrate 19.1 g, Cholesterol 115.2 mg, Fat 17.7 g, Fiber 1.3 g, Protein 12.3 g, SaturatedFat 6.7 g, Sodium 764.5 mg, Sugar 4.1 g
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