Chicago-Style Pepper & Egg Quiche

🧂 Ingredients

• 1 each pie crust, rolled and fitted to 9" pie plate

  (see post for tips and recipe link or use your favorite pastry crust, and notes for deep dish pie plate variation)
• 2 tbsp olive oil
• ½ cup sliced or medium diced bell peppers

  (you can substitute frozen sliced sweet peppers & onions for fresh)
• ½ cup sliced or small diced onion
• 2 tbsp Chicago-style giardiniera
• ⅔ cup mozzarella or Monterrey Jack cheese, shredded
• TT salt and freshly ground black pepper to taste
• 3 large eggs
• 1 ½ cups whole milk, half and half, heavy cream, or a blend

  (you can substitute unsweetened non-dairy milk but this will alter the quiche texture and flavor)
• 1 tsp salt
• ½ tsp black pepper (to taste)
• ½ tsp dried oregano
• ⅛ tsp nutmeg

  preferably a pinch of freshly grated nutmeg

Instructions

• 1 Slice or dice the bell peppers & onions (or slightly thaw frozen peppers &
  onions).
• 2 Heat a saute pan over medium-high heat. Add the olive oil, swirl the pan, and
  then quickly add the peppers and onions to the pan.
• 3 Season to taste with salt and pepper, stirring and sauteing until onions are
  translucent and peppers are soft.
• 4 Remove pan from the heat and let the peppers cool slightly.
• 5 Preheat the oven to 375℉.
• 6 In a medium-large mixing bowl, whisk the eggs until they are uniform and well
  combined.
• 7 Add and whisk in the milk or cream, oregano, salt, pepper, and nutmeg. Whisk
  until well beaten.
• 8 Sprinkle most of the grated cheese into the bottom of the prepared crust and
  spread in an even layer over the bottom of the crust.
• 9 Spread the sauteed peppers and onion in the pan over the grated cheese in an
  even layer. If you are using giardiniera
  [https://www.alewyfe.com/canning-how-to-make-chicago-style-giardiniera/], spread
  that over the top of the sweet peppers.
  
  Top the peppers with another layer of grated mozzarella or sliced provolone
  cheese.
• 10 Place the pie plate or tart pan on a baking sheet, and pour the quiche mixture
  gently over the filling. The sheet pan will catch any spills and helps the
  quiche to bake evenly.
• 11 Bake the quiche about 40-50 minutes. Remove from the oven when the center of the
  quiche is just set and the top and crust are lightly golden brown. If you aren't
  sure, test with a skewer or knife to make sure that the center of the custard is
  cooked.
• 12 Let cool at least 10-15 minutes before slicing. The quiche will firm up as it
  cools and make nicer slices.
• 13 Promptly refrigerate any leftovers, or freeze sliced or whole cooked quiche.

Nutrition Info