Sweet Pepper & Caramelized Onion Quiche

 1 (9 inch) unbaked deep dish whole wheat pie crust
 Avocado oil, for sauteing
 1 onion, diced
 1 bell pepper, diced (we used 1/2 red and 1/2 yellow)
 2 cups shredded cheese (we used a Mexican blend of Cheddar, Colby, and Monterey Jack, but we've tried with Mozzarella and it came out great, too)
 2 tbsp whole wheat pastry flour
 4 eggs
 1 ¼ cups milk
 ½ tsp salt
 1 tsp dried basil
 ¼ tsp ground pepper
 1 tsp garlic powder
 ½ tsp parsley

1

Preheat oven to 400F.

2

Bake pie crust in preheated oven until firm, about 8 minutes. Remove from oven and reduce heat to 375 F.

3

Saute onions and peppers in avocado oil over medium heat until onions are caramelized and peppers are soft.

4

While vegetables are cooking, mix cheese and flour together in a small bowl.

5

In a large bowl, combine eggs, milk, and spices together.

6

Add cheese and sauteed vegetables to the egg mixture, and mix well.

7

Pour into the pie crust and bake at 375F for 45 minutes. Enjoy!

Ingredients

 1 (9 inch) unbaked deep dish whole wheat pie crust
 Avocado oil, for sauteing
 1 onion, diced
 1 bell pepper, diced (we used 1/2 red and 1/2 yellow)
 2 cups shredded cheese (we used a Mexican blend of Cheddar, Colby, and Monterey Jack, but we've tried with Mozzarella and it came out great, too)
 2 tbsp whole wheat pastry flour
 4 eggs
 1 ¼ cups milk
 ½ tsp salt
 1 tsp dried basil
 ¼ tsp ground pepper
 1 tsp garlic powder
 ½ tsp parsley

Directions

1

Preheat oven to 400F.

2

Bake pie crust in preheated oven until firm, about 8 minutes. Remove from oven and reduce heat to 375 F.

3

Saute onions and peppers in avocado oil over medium heat until onions are caramelized and peppers are soft.

4

While vegetables are cooking, mix cheese and flour together in a small bowl.

5

In a large bowl, combine eggs, milk, and spices together.

6

Add cheese and sauteed vegetables to the egg mixture, and mix well.

7

Pour into the pie crust and bake at 375F for 45 minutes. Enjoy!

Sweet Pepper & Caramelized Onion Quiche

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