Friday, May 11, 2012

Roasted Red Pepper & Broccoli Quiche

I'm a freak for quiche. It's so delicious and you never get tired of it since the combinations are endless! I'm personally way too lazy in the morning to make a pie crust (or most anytime of the day), so I buy mine. I've had good luck with Mrs. Smith's deep dish pie crusts that you can find in the freezer section. The key to quiche is keeping the ratios of the ingredients correct so that it comes out nicely. In this recipe you can change around the vegetables in it, just make sure they still add up to about two cups or less. You can add meat if you want also, just keep it between 1/4 and 1/2 of a cup. We like turkey sausage or ham!


1 Pie Crust, thawed
1/3 cup diced red onions
1/2 cup broccoli (steamed and chopped)
1/4 cup roasted red peppers, chopped
1/2 cup pepper jack cheese, grated
1/2 cup Italian cheese blend, grated

For the filling:
4 eggs
1 1/2 Tablespoons fresh dill, chopped
1/4 tsp pepper
1/2 cup heavy cream
1/2 cup milk (any type)

First off preheat your oven to 375 degrees. Take a fork and poke some holes into the bottom of your pie crust. This will keep it from bubbling up when you cook it. Now, bake your crust for 12 minutes. Pull out and set to the side to be filled.

Reduce the oven temperature to 325 degrees.

  Have I ever mentioned how much I love cheese? I usually have to grate more because I eat half of it. Oops.

  Mix your two types of cheese together and layer about 3/4 of it on the bottom of the pie crust.

  Mix all of your veggies together in a bowl

Layer your veggies on top of the layer of cheese. Then top with the rest of the cheese.

Take a small bowl and mix together the filling ingredients. Whisk them together until blended

Slowly pour the egg filling into the pie crust.

Did you notice that talent? I poured and took a photo at the same time! Impressive, eh?

Back to the quiche. Be aware that if you are using a different pie crust you might have less room in it...stop pouring if you get to the top! Do not over fill or you'll have a smelly mess in your oven.

Is it just me, or does the quiche already look good? I love this stuff!!

Sorry, I keep getting distracted. Okay, put your quiche in the oven and cook it for approximately 60 minutes. Or 1 hour. Until the egg is set in the middle.

Now comes the really, really hard part. You need to let it cool for 20 minutes to finish setting. It's so difficult! It smells so good and you just want to eat it.

But...I won't tell if you cut it early. I always cave in and do.


  1. I love when you can get all food groups in one bite! :D Lovely quiche!

  2. Wow this looks good. I really am craving some quiche. Lovely

    1. Thank you Laurie! Just seeing the photos made me want some also!! :)

  3. Yum, your quiche looks tasty and like that golden crust. In winter season I usually cook (too) many quiche with broccoli because my boyfriend love broccoli. I'm going to try your version!

    1. Thank you!!! Quiche is amazing in the winter! I just wish I could make it be ready in minutes because I get so impatient waiting for it to bake! :) Let me know if you make it!

  4. This looks and sounds so tasty! Love the idea of adding fresh dill, which I love. Glad to have found your blog on Foodbuzz! :)

    1. Thank you! I adore fresh herbs...and Foodbuzz! :)


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