From: Woman's Day US
Yields:
4
Prep Time:
15 mins
Total Time:
1 hr 10 mins
Cal/Serv:
545
This cheesy and colorful quiche uses a refrigerated pie crust, which makes it easy to prepare for a weeknight dinner.
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Ingredients
- 1 refrigerated rolled pie crust
- 1 large onion
- 1 bell pepper
- 2 clove garlic
- 4 large eggs
- 3/4 cup whole milk
- 1/2 cup sour cream
- 1/4 tsp. freshly grated or ground nutmeg
- Kosher salt and pepper
- 1/4 cup chopped fresh flat-leaf parsley
- 4 oz. grated extra-sharp Cheddar
- Mixed green salad
- 1 Tbsp. olive oil
Directions
- Step 1Heat oven to 425 degrees F. Fit the pie crust into and up the sides of a 9-inch pie plate; fold the edge of dough underneath itself to create a thicker 1/2-inch border that rests on the lip of the plate and crimp as desired. Using a fork, prick the bottom of the crust. Place on a rimmed baking sheet and bake until lightly golden, 10 to 12 minutes. Remove, let cool slightly and reduce oven heat to 375 degrees F.
- Step 2Meanwhile, heat 1 tablespoon oil in a large skillet over medium heat. Add the onion and cook, stirring occasionally, for 5 minutes. Add the pepper and cook, stirring occasionally, until just tender, 3 to 4 minutes more. Stir in the garlic and cook for 1 minute; remove from heat.
- Step 3In a large bowl, whisk together the eggs, milk, sour cream, nutmeg, and 1/4 teaspoon each salt and pepper. Stir in the parsley and Cheddar.
- Step 4Scatter the onion–bell pepper mixture over the bottom of the crust. Pour the egg mixture on top and bake until set and a knife inserted in the center comes out clean, 40 to 45 minutes. Let rest for 5 minutes. Serve with a salad, if desired.
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