Roasted Fresh Pepper Quiche |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 6 |
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DH randomly INSISTED on growing fresh cayenne pepper in the garden this year! I have no clue what to do with fresh cayenne pepper other than dry it out, so I have gone on a search for recipes using these lovely little peppers! Here is one I found on . I have not made and I am posting for safekeeping! Ingredients:
2 fresh cayenne peppers |
2 fresh jalapeno peppers |
2 fresh banana peppers |
1 yellow bell pepper |
1/4 sweet onion |
1 garlic clove, minced |
3 eggs |
1 1/2 cups milk or 1 1/2 cups half-and-half |
1 teaspoon prepared mustard |
1/2 teaspoon salt |
1 pinch black pepper |
1 cup grated mild cheddar cheese |
cooking spray |
9 ' pie shells |
Directions:
1. Seed and sliver the peppers, wearing rubber gloves to protect your skin.
2. Thinly slice the onion and separate the rings.
3. Place peppers, onions, and garlic on broiler pan, spray with cooking spray and roast under the broiler, 5-10 stirring frequently until the vegetables are cooked and lightly charred. Set aside to cool.
4. Turn oven temp down to 350F.
5. Beat the eggs well, adding the milk, mustard, salt, and pepper.
6. Place the cooled pepper mixture into the pie shell, top with grated cheese, then pour in the egg mixture.
7. If desired, top lightly with powdered cayenne.
8. Bake for 35 to 45 minutes. Allow to cool for at least 15 minutes before serving.
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