Vegetable Pepper Quiche

Before I tell you about this quiche, I’ve made the chocolate avocado pudding several times and have come up with some changes to the recipe. Check it out here.

I recently pulled out this old recipe for this quiche to fix something different and to use up some of our eggs. However, when I looked at this recipe, it was loaded with cheese. I tweaked it and it’s even better than I remember. I used to make this with those jarred mild pepper rings. Since hubby grows peppers I wanted to try using them in this recipe.

Peppers, of course, are not in yet, but we still have bags of dried ones from last year. We have been enjoying them on pizzas and in salad, so we thought they’d be great in this quiche. And when peppers are ready from the garden, this will be a great way to eat them.

So let’s get started.

Vegetable Pepper Quiche [print_link]

1 pie shell

2 tablespoons butter

1 medium grated onion

6 mushrooms chopped

2 carrots grated

1 teaspoon mustard

1/2 cup grated cheese

4 eggs

1 cup of milk (I used skim, but you can use whatever you have)

salt and pepper – I just used a tad since we can always add more at the table

mild or hot peppers cut into small pieces or rings.

Saute in butter the onion and mushrooms until soft.

Add carrots and mustard. Mix well and cool.

Add cheese, eggs, milk, salt and pepper. Pour into pie shell and arrange peppers on top.

Bake at 350 for 45 minutes to an hour. Serve hot.

Here it is served a couple weeks ago with the last of our asparagus.

Some fine eating. So glad I dug that recipe out again after all these years. Can’t wait to try it with fresh peppers from the garden.