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.
QUICHE WITH RED PEPPERS AND SPINACH
The real spring vegetable here is the spinach, lush and beautiful at this time of year. You can always get red peppers in a supermarket, and when you cook them for a while, as you do here, even the dullest will taste sweet. I make the pepper mixture first, then wilt the spinach in the same pan and line the tart shell with the savory mix. If you can, make the pepper and spinach filling a day ahead. It dries out a little if it sits overnight in the refrigerator and is less likely to dilute the custard.
Provided by Martha Rose Shulman
Categories dinner, lunch, main course
Time 1h30m
Yield 6 generous servings
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees.
- Heat oil over medium heat in a large, heavy skillet and add onion. Cook, stirring, until tender, about 5 minutes, and add a generous pinch of salt, the garlic, peppers and thyme. Cook, stirring often, for 5 minutes, then turn the heat to medium low and continue to cook for 5 to 10 minutes more, until peppers are very tender and sweet.
- Turn up heat to medium-high and, a handful at a time, add spinach and stir until each handful wilts. If there is liquid remaining in the pan turn up the heat and stir while you let it cook off. Remove from heat and transfer to a bowl. If you are making filling a day ahead, refrigerate uncovered.
- Beat together egg yolks and eggs in a medium bowl. Set tart pan on a baking sheet for easy handling. Using a pastry brush, lightly brush bottom of the crust with some of the beaten egg and place in oven for 5 minutes.
- Add salt (I use 1/2 teaspoon), pepper, and milk to the remaining eggs and whisk together.
- Spread pepper and spinach mixture in an even layer in the crust. Stir together cheeses and sprinkle in an even layer on top. Very slowly pour in the egg custard over the filling. If your tart pan has low edges, you may not need all of it to fill the shell, and you want to avoid the custard spilling over. Place quiche, on baking sheet, in the oven and bake for 30 to 35 minutes, until set and just beginning to color on the top. Remove from oven and allow to sit for at least 10 minutes before serving. Serve hot, warm or room temperature.
Nutrition Facts : @context http, Calories 365, UnsaturatedFat 13 grams, Carbohydrate 29 grams, Fat 23 grams, Fiber 4 grams, Protein 12 grams, SaturatedFat 9 grams, Sodium 555 milligrams, Sugar 5 grams, TransFat 0 grams
SAUSAGE AND PEPPER QUICHE
Make and share this Sausage and Pepper Quiche recipe from Food.com.
Provided by lazyme
Categories Savory Pies
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Spray a glass 9-inch square baking dish with a nonstick cooking spray.
- Layer 1/2 inch of shredded mozzarella cheese.
- Add cooked sausage that has been browned and cooled.
- The chopped onions and red and green peppers may be added at this time if you wish.
- Beat eggs and whipping cream.
- Pour mixture over all.
- Bake at 325ºF for one hour.
- Garnish with parsley and candied apple rings on the side, if desired.
- Serve immediately.
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
TRINIDAD CURRY POWDER
Hot pepper is notably absent from this mixture-unlike curry powder from Madras. Trinidadians like to add fresh hot pepper to dishes, according to taste.
Provided by Ramin Ganeshram
Categories Curry Spice ingredient Cardamom Coriander Cumin Peanut Free Tree Nut Free Wheat/Gluten-Free Dairy Free Soy Free
Yield Makes 2 cups
Number Of Ingredients 9
Steps:
- Break open the cardamom pods, remove the seeds, and discard the pods.
- Place the cardamom seeds, coriander, seeds, cumin seeds, mustard seeds, fenugreek seeds, and curry leaves in a heavy frying pan and toast, swirling for about 5 minutes, until the spices begin to release their aromas.
- Place the toasted spices in a food processor or spice grinder and add the peppercorns and cloves. Grind the mixture to a find powder. Stir in the turmeric.
- Store in an airtight container. If stored properly, curry powder will keep for at least two months.
TRINIDAD PEPPER QUICHE
A Caribbean take on a classic. Super quick with less fat and calories than a traditional Quiche Lorraine. The flour mimics the 'body' of the traditional Quiche. The mild, flavourful, Trinidad Capsicum chinense peppers breathe new life into an old favourite. These peppers are a uniquely flavoured habenero with an almost undetectable heat. Locally they go by the name pimento or seasoning peppers. To Trinidadians they are as invaluable as salt. We put them in practically everything we cook. We use them to 'season' meats, and a host of other dishes. Serve with a salad and for those indulgent moments a glass of white wine for dinner, or have a slice for breakfast. I usually make two pies and freeze one for later on in the month.You can use any kind of mild pepper that appeals to your taste and is available to you locally for this recipe. I have also made this using red and green sweet peppers and it's just as delicious. Roasted red peppers would be great too.
Provided by WizzyTheStick
Categories Savory Pies
Time 30m
Yield 2 pies, 16 serving(s)
Number Of Ingredients 10
Steps:
- Crumble 5 slices fried bacon in unbaked pie shell and cover with 1/2 cup cheese. The rest of the bacon and cheese goes into the other shell. I tend to use back bacon as there is less visible fat than the streaky kind.
- Combine flour, salt and crushed peppercorns, add evaporated milk and eggs. Really any kind of milk works well depends on how rich you want it. I use skimmed milk.
- Blend well and add chopped onion and chopped peppers . Pour into pie shells.
- Bake in a pre heated oven at 375 degrees F for 20 - 25 minutes or until inserted knife comes out clean.
- Slice and serve with a salad or use mini pastry shells for hors d'oeuvres.
CARAMELIZED ONIONS ROASTED RED PEPPERS QUICHE
A tender, flaky, buttery homemade pie crust filled with caramelized onions and roasted red peppers. Topped with an egg custard mixture and baked until set. Perfect for brunch or entertaining family and friends.
Provided by Veena Azmanov
Categories brunch Dinner Lunch
Time 1h5m
Number Of Ingredients 20
Steps:
- Place flour, salt, and butter in a food processor.
- Pulse for 30 seconds until bread crumb consistency.
- Add beaten egg yolk and water
- Pulse another 30 to 40 seconds until almost combined.
- Invert on a clean workboard.
- Gather it all into a ball without kneading.
- Wrap in cling wrap and chip for at least an hour.
- When chilled - roll pastry and cover a 9-inch quiche pan (as shown in the video).
- Chill the pastry for 15 minutes, and
- Preheat the oven at 190 C/ 380 F.
- Dock the pastry and blind bake with baking beans or pie weights for 15 minutes.
- Remove the baking beans and let the crust cool.
- Slice onions thinly and saute in a skillet with one tablespoon oil.
- Let cook on low for 10 to 15 minutes until caramelized.
- Set aside to cool.
- Core and cut the peppers in half.
- Place them on a baking tray skin side up.
- Brush with remaining olive oil.
- Bake at 220 C/ 440 F for 15 to 20 minutes or until skin is charred.
- Cover with foil for 10 minutes then remove skin and chop roughly.
- Set aside.
- Combine Eggs, flour, cream, milk, and ricotta cheese.
- Season with salt and pepper.
- Set aside.
- Preheat the oven at 180 C / 380 F.
- Combine the remaining ricotta with garlic. Evenly spread it at the bottom of the quiche (see video).
- Then sprinkle the caramelized onions, roasted red peppers, and parsley.
- Lastly, top with cheeses and season with salt and pepper.
- Pour the custard mixture over carefully.
- Bake in the preheated oven for 35 to 45 minutes until the top sets. The center may still have a little jiggle.
- Let cool for 15 minutes before you unmold from tart pan.
- Enjoy!
Nutrition Facts : Calories 345 kcal, Carbohydrate 22 g, Protein 12 g, Fat 23 g, SaturatedFat 11 g, Cholesterol 124 mg, Sodium 514 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
TRINIDAD PEPPER POT
Pepper pot is made throughout the Islands, and will differ slightly on each island.It is a dish that can go on, & on , & on.......
Provided by jenny butt
Categories One Dish Meal
Time 3h30m
Yield 1 pot, 4-10 serving(s)
Number Of Ingredients 8
Steps:
- clean & cut meat into small pieces.
- Put into a large NON METAL pot (clay)& cover with plenty of water.
- Simmer for 2 hours.
- Add peppers ( In a small cloth bag), thyme sliced,onions, sugar & casseripe.
- Simmer until meat is tender.
- Boil everyday to keep fresh.
- Add fredsh meat (or cooked leftovers) from time to time.
- NEVER ADD ANYTHING WITH STARCH OR FLOUR,(even Rice) as pepperpot could sour & go bad.
- ALWAYS USE NON METAL UTENSILS (ie wooden spoons).
- Add water with cassereep every so often & boil.
Nutrition Facts : Calories 1433, Fat 110.9, SaturatedFat 40.1, Cholesterol 298.3, Sodium 1802.8, Carbohydrate 23.7, Fiber 3.6, Sugar 14.3, Protein 80.7
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.
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