March 7, 2013

Jalapeño Cheddar Quiche

Quiche has become a standard breakfast fare over the weekends here, especially since I love to bake in the winter. I either make them crustless or use a store-bought pie shell for the crust (we like the one from Trader Joe's after a friend's recommendation). Most of the time, it doesn't take a lot of planning, as long as I have eggs, some cheese and veggies at home. When we had friends over for a break last year, I made this Jalapeño & Cheddar Quiche. 


Ingredients: Pie Crust -1; Cheddar cheese - 8oz, grated; Eggs - 3; Parmesan Cheese - 4 tbsp; Mushrooms - 1/2 cup chopped; Jalapeños - 5 count minced; Red / Green Bell peppers - 1/2 cup chopped.
  • Set oven to bake at 400F.
  • Follow the instructions for the pie crust and pre-bake it for 15 minutes.
  • In a mixing bowl add the eggs, cheddar cheese (hold back 2 tbsps), season with salt, pepper  and  mix well with an electric mixer.
  • On a saute pan, cook the peppers and mushrooms till a little tender and season with salt, pepper. I also use a dried herb mix from my garden for seasoning. 
  • Add the veggies to the egg mixture.
  • Pull the pre-baked crust from the oven, mix the parmesan and cheddar cheese, add 2 tbsp on the bottom.
  • Add the egg/ veggie mixture and bake for 30 minutes.
  • Pull out from the oven, add the rest of the cheese on top, garnish with jalapeños and bake for another 10 minutes. 
  • Let cool slightly, slice and enjoy!

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