3 Pepper Quiche
Brighten up your brunch table with this vibrant 3 Pepper Quiche, a savory masterpiece that combines the sweetness of red, yellow, and green bell peppers with the creaminess of cheddar and mozzarella cheeses. Nestled in a flaky, pre-made pie crust, this colorful quiche gets its velvety texture from a rich custard of eggs, heavy cream, and milk, infused with fresh parsley and a hint of black pepper. The sautéed bell peppers add a tender bite and a burst of flavor to every slice, while the golden, baked top offers an irresistible finish. Perfect for breakfast, brunch, or a light dinner, this 3 Pepper Quiche is easy to prepare in just about an hour and serves a crowd of six. Serve it warm or at room temperature with a crisp green salad for a truly satisfying meal!
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Recipe Information
Ingredients
- 1 piece pre-made pie crust
- 1 large red bell pepper
- 1 large yellow bell pepper
- 1 large green bell pepper
- 4 pieces large eggs
- 1 cup heavy cream
- 0.5 cup whole milk
- 1 cup shredded cheddar cheese
- 0.5 cup shredded mozzarella cheese
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon olive oil
- 2 tablespoons chopped fresh parsley
Instructions
Preheat your oven to 375°F (190°C).
Place the pre-made pie crust into a 9-inch pie dish, pressing it gently into the sides. Trim any excess dough around the edges and crimp the edges for a decorative touch. Set aside.
Dice the red, yellow, and green bell peppers into small, even cubes.
In a medium skillet, heat olive oil over medium heat. Add the diced bell peppers and sauté for approximately 5 minutes, or until slightly softened. Remove from heat and let cool slightly.
In a large mixing bowl, whisk together the eggs, heavy cream, and whole milk until smooth. Add salt, black pepper, and chopped parsley, and whisk again to combine.
Sprinkle the shredded cheddar and mozzarella cheeses evenly over the bottom of the prepared pie crust.
Layer the sautéed bell peppers evenly on top of the cheese layer.
Pour the egg mixture over the peppers and cheese, ensuring that it fills the crust evenly.
Carefully transfer the quiche to the oven and bake for 35-40 minutes, or until the center is set and the top is lightly golden.
Remove the quiche from the oven and let it rest for 5-10 minutes before slicing.
Garnish with extra chopped parsley if desired and serve warm or at room temperature.
Nutrition Facts
Calories |
447 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.9 g | 43% | |
| Saturated Fat | 16.5 g | 82% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 192 mg | 64% | |
| Sodium | 655 mg | 28% | |
| Total Carbohydrate | 20.2 g | 7% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 5.4 g | ||
| Protein | 13.8 g | 28% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 253 mg | 19% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 271 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
