Sometimes in the morning when I want a little treat, I drive down the street to my favorite coffee shop where they make the most amazing quiche. I’ve been doing it so much lately that I thought I’d try and make it for myself, without the crust.
My version has all of the things I love; peppers (both hot & sweet), onions, Swiss, Gruyere, eggs, and cream. Simple and satisfying, plus I can bake it in about the time it takes me to get to the coffee shop and back.
September 25, 2013
by Jackie Alpers
1 3/4 cup cream
1 1/2 cup shredded Gruyere and/or Swiss cheese, divided
Sprinkle 1/4 cup of the shredded cheese onto the bottom of a pie pan.
Sauté onions in butter over medium-high heat until browned. Add chopped red pepper and Giardiniera and cook for about a minute more. Remove from heat.
Scald cream in a medium sized saucepan at medium-high heat.
Reduce heat to low. Whisk in 1 cup of the cheese and continue stirring until melted. (There will be 1/4 cup of cheese left.) Remove pan from heat and beat in eggs one at a time until completely incorporated. Then, add in the pepper & onion mixture and spices.
Pour into a pie plate and sprinkle with remaining cheese. Bake until well browned, about 30-35 minutes. Sprinkle with Parmesan before serving.
The quiche is puffed up right from the oven. After a couple of minutes it deflates a little bit.
Like all regional cuisines, Sonoran style Mexican food is evolving. My spicy Sonoran style chicken salad could easily be served in tortas (sandwiches) alongside the pork or beef varieties, or in tacos, which are now available served on lettuce leaves at local restaurants as well as on traditional corn or flour tortillas. I used store-bought rotisserie chicken which has become a staple in Mexican home cooking. […]