Trinidad Pepper Quiche
Elevate your brunch game with this bold and flavorful Trinidad Pepper Quiche! Infused with the vibrant tastes of the Caribbean, this dish combines a rich, creamy custard base with perfectly sautéed bell peppers, onions, scallions, and a hint of fiery Trinidad scorpion pepper for those who crave heat. Fresh thyme and garlic add an herby depth, while sharp cheddar cheese melts into every bite for irresistible flavor. Nestled in a flaky, golden pie crust, this quiche is ideal for breakfast, brunch, or a light dinner. Customize the spice level to your liking, and pair it with a crisp green salad for a complete meal. Easy to prepare and packed with exotic flavor, this Trinidad Pepper Quiche is perfect for impressing guests or spicing up your weekly menu!
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Recipe Information
Ingredients
- 1 piece Pre-made pie crust
- 1 tablespoon Butter
- 1 medium (finely diced) Onion
- 1 medium (diced) Bell pepper
- 1 small (finely minced, optional for heat) Trinidad scorpion pepper
- 2 cloves (minced) Garlic
- 1 teaspoon Fresh thyme leaves
- 2 stalks (sliced) Scallions
- 4 large Eggs
- 1 cup Heavy cream
- 1 cup Whole milk
- 1 cup (shredded) Cheddar cheese
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon (optional) Nutmeg
Instructions
Preheat your oven to 375°F (190°C).
Roll out the pre-made pie crust and gently press it into a 9-inch pie dish. Trim any excess dough and crimp the edges. Place the crust in the refrigerator to chill while preparing the filling.
In a medium skillet, melt the butter over medium heat. Add the diced onion and bell pepper, and sauté until softened, about 5 minutes.
Add the minced Trinidad scorpion pepper (if using), garlic, and fresh thyme. Cook for another 2 minutes, stirring frequently, then remove the skillet from heat. Stir in the sliced scallions and set aside to cool slightly.
In a mixing bowl, whisk together the eggs, heavy cream, and milk until well combined. Add the salt, black pepper, and nutmeg (if using).
Remove the pie crust from the refrigerator. Evenly spread the sautéed vegetables over the bottom of the crust.
Sprinkle the shredded cheddar cheese over the vegetables.
Pour the egg mixture over the cheese and vegetables, ensuring everything is evenly covered.
Carefully transfer the quiche to the oven and bake for 35-40 minutes, or until the filling is set and the top is golden brown.
Remove the quiche from the oven and allow it to cool slightly, about 10 minutes, before slicing and serving.
Enjoy your flavorful Trinidad Pepper Quiche!
Nutrition Facts
Calories |
418 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.0 g | 41% | |
| Saturated Fat | 16.6 g | 83% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 193 mg | 64% | |
| Sodium | 610 mg | 27% | |
| Total Carbohydrate | 18.3 g | 7% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 4.4 g | ||
| Protein | 12.0 g | 24% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 218 mg | 17% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 239 mg | 5% | |
*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.
