Roasted Red Pepper and Poblano Quiche

I am busy, busy, busy today, but here’s a recipe for the crustless quiche I made for brunch yesterday morning, with some sausage from Wilbur and pan-fried sweet potatoes.  If you want to make it with a crust, you can find the instructions for it here.

Have a lovely Monday, y’all.

Roasted Red Bell Pepper and Poblano Quiche

Roasted Red Bell Pepper and Poblano Quiche

serves 6

1 medium poblano pepper

1 medium red bell pepper

1 small yellow onion, diced

2 tablespoons butter

1 cup shredded pepper jack cheese

3 large eggs

1 1/2 cups half and half

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/2 teaspoon cumin

Cut the peppers in half and remove the seeds and veins.  Place them, cut side down, on a shallow, foil-lined baking pan.  Roast them directly under the broiler of the oven until charred;  wrap them in paper towels, then seal them in plastic storage bags and let them sweat at least 10 minutes.

While the peppers are sweating, melt the butter in a small, heavy skillet over medium heat.  Add the onions and cook, stirring frequently, until soft and fragrant.  Remove from heat and set aside.

Remove the peppers from the plastic and paper towels, then peel, dice and set aside. In a medium mixing bowl, whisk together the eggs, half and half, salt pepper and cumin.

Spread the peppers and onion in the bottom of a well-buttered deep-dish pie plate, then sprinkle the cheese evenly over the top. Gently pour the egg mixture over all – it should come up nearly to the top of the pie plate. Carefully place the quiche in the top half of the oven.

Bake at 375º F until the quiche is browned and set, 35 – 45 minutes. Let it rest at least 15 minutes before cutting.

Printable version (requires Adobe Reader)

Roasted Red Bell Pepper and Poblano Quiche on Foodista

17 thoughts on “Roasted Red Pepper and Poblano Quiche”

  1. This looks so yummy and easy. I must make this soon! Hope you are feeling much better these days. Hope this busy busy day doesn’t take too much out of you. 🙂 Happy Monday to you and yours. XX

    1. I am feeling MUCH better, Lori. The swelling and bruising in my throat are almost gone and I’m eating normally again. Now if I could just sleep lying down the entire night, I’d be perfect! LOL

  2. I make quiche a thousand different ways but haven’t tried this one yet. Peppers are just coming in at the farmers market. Looks like this is what we’ll be having Sunday next.

  3. I thought about you this weekend! Guess what? I found a place in Orange County that sells free range turkeys for Thanksgiving! Yay! I realize this is no big deal where you live, but here … it’s a! Can’t wait to see if I notice a difference in taste!
    : )

    1. I LOVE the way they taste, but a word of caution – they’re not pre-injected with anything to keep them moist the way a Butterball turkey is, so you should consider brining it before roasting.

  4. We’re a pretty big quiche family. Usually I make quiche on Thursday with whatever is left in the fridge. This one is printed to be filed for next summer. We joined a CSA this past week, and we were forewarned that over the summer we will see A LOT of peppers. I’m looking forward to it.

    1. That is so cool! We just received some literature from the CSA co-op we’re going to join, letting us know they’ll be taking deposits in January. We can’t wait!

  5. Funny thing. I ate something similar to this on Saturday morning, but I was in a college eating club cafeteria and somehow I’m guessing yours tasted infinitely better. And was probably even HOT.

    1. Yeah, I’m getting better at the whole food photography thing; I wish I could find a course for it, either online or near our home.

      Oh – and it tasted every bit as good as it looks.

  6. Looks like a lovely custard, and a great idea for a light supper. I have been in Alaska and have missed a lot of your posts. I am glad you are recovering from the tonsillectomy. I was really interested in the post about the nurse who just blew off all your nutritional ideas and plans. I think she was probably threatened by having a client who knew as much as she did. She has learned one set of rules, never questioned them, and belongs to one plan fits all school of thought. It’s a pity.

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