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A new (for me any way) to do quiche.

ZipZip Posts: 372
edited November -1 in EggHead Forum

If you like quiche and you like peppers this may be something to try. This is not the normal quiche in a pie shell but using bell peppers as the shell. I used some bell peppers with a flat bottom that would stand on their own. I removed the top and the seeds, but left the veins so they would have a little more support. I buttered the outside of the peppers and filled them with sauteed onions and mushrooms, precooked sausage, sharp cheddar cheese, and a little crumbled bacon.[p]I placed these in ramikins and then in a deep dish pizza pan that would hold them. Filled them up with the liquid egg mixture and cooked them indirect at 350º for about 35 minutes. After about 25 minutes, I sprinkled them with some lightly crushed Ritz crackers and sprayed with a little butter flavored Pam. [p]The timing is dependent on the size of the pepper and how much filling you have in them. You will want to remove them when the filling is still a little jiggly, but a knife or toothpick comes out clean from the center. The will need to cool about 20 minutes before eating, but we really liked them. Just as a test I cut one in half from top to bottom and it was equally as good, but cooked a little quicker. If you do this don't remove the stem. [p]The liquid part of the recipe I used is as follows.[p]2 large eggs, plus 2 large yolks
1 cup whole milk
1 cup heavy cream
1/2 teaspoon salt[p]
The fillings you use are up to you and are unlimited. I have some pictures on regular film I have to get developed because I didn't have a dig camera with me. I'll post them when I get the pictures back. [p]
AShley

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