Green pepper and onion quiche with monterey cheese
Delight in a savory Green Pepper and Onion Quiche loaded with creamy Monterey Cheese. This easy-to-make quiche features sautéed green peppers and onions, mixed with rich heavy whipping cream and seasoned perfectly with salt and black pepper. Ideal for breakfast, brunch, or a light dinner, this quiche is a delicious combination of flavors and textures that will please any palate.
- 08 Mar 2024
- Cook time 40 min
- Prep time 20 min
- 6 Servings
- 8 Ingredients
Green pepper and onion quiche with Monterey cheese is a delightful dish that combines the mild heat of green peppers, the sweetness of onions, and the creamy richness of Monterey cheese. Perfect for a hearty breakfast, brunch, or even a light dinner, this quiche is both savory and satisfying. Best of all, it's easy to make and sure to be a hit with family and friends.
Ingredients:
Instructions:
Preheat your oven to 375°F (190°C). Grease a 9-inch pie dish or quiche pan lightly to prevent sticking.
In a skillet over medium heat, melt the butter. Add the diced green pepper and onion. Sauté until the vegetables are tender and the onions are translucent, about 5-7 minutes. Remove from heat and let them cool slightly.
In a large mixing bowl, whisk together the eggs, heavy whipping cream, salt, and black pepper until well combined. This will create a smooth and creamy custard base for the quiche.
Spread the sautéed green peppers and onions evenly over the bottom of the prepared pie dish. Sprinkle the shredded Monterey cheese over the vegetables.
Carefully pour the egg and cream mixture over the vegetables and cheese in the pie dish, ensuring everything is evenly distributed.
Place the quiche in the preheated oven and bake for 35-40 minutes, or until the quiche is set and the top is golden brown. A knife inserted into the center should come out clean.
Remove the quiche from the oven and let it cool for about 10 minutes before slicing. This allows the custard to set completely for cleaner slices.
Serve your Green Pepper and Onion Quiche warm or at room temperature, perhaps with a side salad or fresh fruit for a complete meal. Enjoy!
Tips:
- Preheat your oven to 375°F (190°C) before starting the preparation to ensure it's at the right temperature when you're ready to bake the quiche.
- Chop the green peppers and onions into small, uniform pieces to ensure they cook evenly.
- Sauté the green peppers and onions in butter over medium heat until they are soft and slightly caramelized for enhanced flavor.
- Grate the Monterey cheese finely for even melting and distribution throughout the quiche.
- Crack the eggs into a separate bowl before adding them to the mixture to avoid any shell fragments.
- Whisk the eggs and heavy whipping cream together until fully combined for a smooth and creamy texture.
- Season the mixture with salt and black pepper to taste; you can also add other spices like garlic powder or paprika for additional flavor.
- Pour the mixture into a pre-baked pie crust to ensure a crispy and well-cooked bottom.
- Bake the quiche for about 35-40 minutes or until the center is set and the top is golden brown.
- Allow the quiche to cool for a few minutes before slicing to help it set and make it easier to cut.
Your green pepper and onion quiche with Monterey cheese is now ready to serve! The combination of flavors creates a delicious and hearty dish that is perfect for any meal. Enjoy it warm for the best taste, and pair it with a fresh salad or a slice of crusty bread for a complete meal. With its delightful mix of textures and flavors, this quiche is sure to become a favorite in your household.
| Nutrition Facts | |
|---|---|
| Serving Size | 160 grams |
| Energy | |
| Calories 370kcal | 15% |
| Protein | |
| Protein 16g | 11% |
| Carbohydrates | |
| Carbohydrates 3.60g | 1% |
| Fiber 0.53g | 1% |
| Sugar 2.42g | 2% |
| Fat | |
| Fat 33g | 38% |
| Saturated 20g | 63% |
| Cholesterol 290mg | - |
| Vitamins | |
| Vitamin A 350ug | 39% |
| Choline 180mg | 33% |
| Vitamin B1 0.07mg | 6% |
| Vitamin B2 0.44mg | 34% |
| Vitamin B3 0.16mg | 1% |
| Vitamin B6 0.13mg | 8% |
| Vitamin B9 50ug | 12% |
| Vitamin B12 0.89ug | 37% |
| Vitamin C 16mg | 18% |
| Vitamin E 1.06mg | 7% |
| Vitamin K 4.23ug | 4% |
| Minerals | |
| Calcium, Ca 340mg | 26% |
| Copper, Cu 0.03mg | 0% |
| Iron, Fe 1.25mg | 11% |
| Magnesium, Mg 22mg | 5% |
| Phosphorus, P 290mg | 23% |
| Potassium, K 190mg | 5% |
| Selenium, Se 22ug | 40% |
| Sodium, Na 500mg | 33% |
| Zinc, Zn 1.89mg | 17% |
| Water | |
| Water 100g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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