Roasted Red Pepper and Leek Quiche |
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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 8 |
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For this recipe I used sweet onions, a 12 oz. jar of roasted peppers in olive oil. Drain and blot peppers with paper towels to remove excess oil prior to chopping. I also added the Romano cheese on top right before baking. No need to add additional salt. Twenty minute prep time included sauteeing of the onions. Ingredients:
1 frozen 9-inch deep dish pie shell |
2 egg yolks |
4 egg whites |
2 medium onions, diced |
1/2 tablespoon olive oil |
2 cups swiss cheese, shredded |
4 1/2 ounces roasted red peppers, chopped |
1 (1 7/8 ounce) packet knorr leek mix |
1 cup half-and-half cream |
1/2 cup skim milk |
1/8 teaspoon white pepper |
1 pinch nutmeg |
1 dash cayenne pepper (optional) |
1 tablespoon romano cheese, shredded (optional) |
Directions:
1. Preheat oven to 400 degrees F. Place the pie shell on a cookie sheet for filling. Heat the olive oil in a medium pan. Add onions and sauté until soft. Set aside to cool.
2. Empty soup mix in separate bowl and add milk and half & half. Whisk the eggs and egg whites until smooth, add to soup/milk mixture. Add white pepper, nutmeg and cayenne if using.
3. Spread cooled onions in pie shell, cover with 1/2 C of the shredded cheese. Layer the red pepper on top of the cheese. Cover with the remaining cheese. Pour soup/egg mixture on top.
4. Bake at 400 degrees F for 15 minutes. Turn oven down to 300 degrees F and bake an additional 45 to 55 minutes or until toothpick inserted in middle comes out clean.
5. Remove from oven and let sit for 10 minutes before serving.
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