I don’t know who came up with the silly notion that men don’t eat quiche. It’s practically a one-stop-shop for our lazy butts! Thank you to the Germans who are thought to be the originators of the delectable ‘break-fa-bruncha-linner’ treat. (You’re Welcome for the new word…no charge)
One thing you need to know before we get started is that I can tend to be an everything but the ‘kitchen-sink’ chef. If I have something in my fridge that I feel will compliment the dish I’m creating. It quickly becomes apart of the ingredient list. It’s part of the way I was raised in the respect that nothings trash, and everything has value. I thoroughly enjoyed how tasty the quiche was when I tried it. I’m typically a quiche Lorraine man myself.
I cooked the quiche for a food blogger event and had no idea what to whip up before Sunday. And the ingredients I had on hand minus the crust made for great inspiration.
People often think quiche to be complicated, when in reality, it is a food preparation process that I would recommend to an inexperienced cook. Without further a due. Let’s break some eggs.
Oven-Roasted Tomato & Veggie Quiche
2 Roma Tomatoes
1 Bell Pepper, cored & seeded
1 Yellow Bell Pepper, cored & seeded
1 Sweet Yellow Onion, (1/2 small dice, 1/2 medium dice)
1 oz. Extra Virgin Olive Oil
1 T. butter 0r margarine
1/4 c. White Wine
4 eggs
1/4 c. 2% milk
1 tsp. Smoked Paprika
Fresh Ground Black Pepper & Kosher Salt (to taste)
1 Frozen Pie Crust or if you like, make your own…Snob!
- Preheat your oven to 425. Oil a sheet pan with about 2 T. of EV Olive Oil. Layer your sliced Romas in a single layer and generously S&P them. Cook them approx. 20 min. or so. It is really dependent upon your own oven as how long you will cook them. You just want the tomatoes to start to wither and get a little color on top because you’re going to let them finish cooking on top of the quiche. 1b. Also place your room temp pie crust in the oven for about 6 to 8 min. You only want to par-cook it and allow it to finish with the filling. Set your timer and once finished. Place to the side.
2. Preheat your skillet to med heat. Add a couple drops of water and wait for evaporation to know when your pan’s hot. Add 1 oz. of EV Olive Oil and butter, let melt. Add both diced onions, sweat till almost transparent, then yellow & green peppers. Saute till tender or desired texture. Lightly S&P, then add white wine and cook for 2 more min. Just long enough to cook the acidity out of the wine. Spread mixture out in even layer on a plate and allow to cool or leave in pan if you have fridge space.
2b.At this point your tomatoes and pie crust should be finished. Turn your oven down to 325. Break 4 eggs & and add 1/4 c. of 2% milk or heavy cream. (You’re preference, for my heart-healthy followers.) I typically mix the eggs with a whisk at a pretty rapid pace to avoid any egg clumps, but that’s just my OCD. You do as you wish, but you want to make sure all is incorporated nicely.
3. Grab you’re pie crust and cooled down filling. Spread the mixture evenly across the bottom of the crust. Proceed to evenly distribute the egg mixture across the top. You will think that it can’t take anymore filling, but grab a fork and scoot the mixture around a little to allow the egg to spread through. You only want to go to the rim of the inside of the crust.
Gently place your roasted tomatoes over the top, strategically placing them in a circular pattern. (OCD says so)
4.Place 1 tsp. of smoked paprika in a strainer and dust the top of the quiche. Or you can finish with fresh minced chives or parsley. Allow your quiche to cook at 325 for about 25 to 30 min. Once again this is subjective according to how your oven cooks. You want to be able to loosely hold a knife with your index finger and thumb, allowing it to drop in the center and remove it with no residue left on the knife.
5.Let cool for 5 min before slicing. Enjoy!
I enjoy a little tapenade on my quiche, so if desired. Allow 1 oz. of cream cheese to come to room temp. Take a 1/2 c. of sour cream, 1oz. cream cheese, 1 T. chopped chives, 1 tsp. chopped dill, pinch of lemon zest, dash of white pepper & kosher salt. Mix on low speed with standing mixer or by hand with whip. Combining cream cheese, herbs and seasoning first, cream it together. Fold in sour cream and Enjoy!
