Sweet Pepper & Caramelized Onion Quiche

Sweet peppers and onion cooked slowly until the onions go properly caramelized, set with eggs, milk and shredded cheese in a whole wheat crust. It slices cleanly hot or cold, which is what makes it useful.

Blind-bake the crust for eight minutes before the filling goes in, and toss the cheese with the flour first. That flour is what stops the custard weeping under the slices.

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

Preheat oven to 400F.

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

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

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

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

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

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

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Sweet Pepper & Caramelized Onion Quiche