Description
A quiche that’s stuffed full of vegetables. It’s a perfect way to start your morning.
Ingredients
- 1 whole Pie Crust, Deep Dish Style, Thawed
- ½ cups Pepper Jack Cheese, Grated
- ½ cups Mozzarella Cheese, Grated
- ½ cups Broccoli, Steamed And Chopped
- ¼ cups Roasted Red Peppers, Chopped
- ⅓ cups Red Onion, Diced
- 4 whole Eggs
- 1-½ Tablespoon Fresh Dill, Chopped
- ¼ teaspoons Fresh Cracked Pepper
- ½ cups Heavy Cream
- ½ cups Milk (any Type)
Preparation
Preheat oven to 375 F.
Take your thawed pie crust and put it into a deep dish pie pan. Poke holes in the bottom of the crust using a fork. Bake crust for 12 minutes and set to the side until it’s ready to be filled.
Reduce the oven temperature to 325 F.
Mix your two types of cheese together and spread 3/4 of it along the bottom of the pie crust. Mix the broccoli, red peppers and onions together in a bowl and then layer the mixture on top of the cheese in the crust. Top with the remaining cheese.
Take a small bowl and whisk together the eggs, dill, pepper, cream and milk. Slowly pour the mixture into the pie crust, making sure not to overfill the crust. Place the quiche in the oven and bake for 60 minutes or until the egg is set in the center.
Remove the quiche from the oven and allow it to set for approximately 20 minutes. If you can wait that long! Enjoy
