Jillian came over last weekend and brought with her this delicious grilled-pepper quiche.
I snagged the recipe from her to share with you.
1 basic pie crust
1 cup sliced, grilled vegetables (see below)
1 cup grated cheese (any kind)
3 beaten eggs
1 cup milk (or cream, if you’re adventurous)
1/2 t salt
1/2 t lemon zest
1/2 t dry mustard
Jillian made this quiche with leftover grilled vegetables. She sliced one red bell pepper, one green bell pepper, one jalapeno pepper, one onion, two green onions, and one tomato then wrapped them in aluminum foil, covered them with about 1/2 stick butter, and some Cajun spices. She grilled them for a few minutes until they were soft. If you don’t have any leftover grilled vegetables, why not just throw in some sauted veggies?
Place the vegetables into the pie crust. Cover with cheese.
Beat the eggs and mix with milk. Add the seasonings then pour the mixture over the vegetables and cheese.
Bake at 375 degrees for 45 minutes. Remove from oven and mangez!
Here it is again, in case you missed it the first time. hehe