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.
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