Red Pepper and Gruyere Quiche

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Quiche is a perfect dish for breakfast, brunch, lunch, or dinner! It is also a true mix and match recipe, combining eggs, milk, cheese, vegetables, or meat of your choice plus infinite possibilities of seasonings. Add to that ease of preparation when you use an already prepared pastry crust, and you can’t ask for anything that is more worth adding to your list of go-to recipes. This is one of my favorite combinations:  Gruyere cheese and sliced red peppers from our garden.

Red Pepper and Gruyere Quiche

1 cup thinly sliced red bell pepper

1 cup (packed) grated Gruyere cheese

3  large eggs

1 cup milk or half and half

1/2 teaspoon salt

1/4 teaspoon pepper

1/2 teaspoon dried thyme

nutmeg for sprinkling on top if desired

1 prepared pie crust (I use Pillsbury refrigerated rolls of pie crust)

Bring pie crust to room temperature (about 15 minutes) and place in 9 inch Pyrex pie dish. Preheat oven to 375 degrees.

Put pie crust in dish on cookie sheet. Place red bell pepper rings on bottom of pie crust, sprinkle Gruyere on top. In a medium bowl, whisk eggs, adding milk, salt, pepper, and thyme. Pour over peppers and cheese and sprinkle with nutmeg if desired. Place on middle shelf in preheated oven and bake for 45 minutes or until the egg mixture is set. Allow to cool for 10 minutes before slicing. Serve this with a mixed green salad or fruit. Heat leftover Quiche in the oven or serve at room temperature.



2 thoughts on “Red Pepper and Gruyere Quiche

  1. Good to have you reading here, Karen. We grow alot of different peppers and enjoy the slightly different flavors, but this red sweet pepper was so pretty in the quiche.


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