Sweet Pepper Quiche


Recipe courtesy Gluten Free Mama
Mama’s Pie Crust Mix

Or 1 single GF pie crust

½ cup each, red pepper, orange pepper, yellow pepper
1 Tbsp. butter
4 eggs
¾ cup heavy cream
¾ cup milk
? tsp. pepper
Pinch of salt
? cup fresh cilantro, finely chopped
3 green onions, chopped
1 cup Monterey Jack Cheese or Monterey Cheese Blend

Optional:  Fresh salsa for garnish


Preheat oven to 400°.  Saute peppers with butter until soft, about 4-5 minutes.  Set aside to cool.In a large bowl, whisk together eggs, cream, milk, pepper and salt.  Stir in cilantro, green onions, cheese and peppers.Pour into prepared crust.  Bake for 40-45 minutes or until center appears done.  Cover edges with foil to prevent over-browning.  Allow to rest for 5 minutes before serving. Garnish with fresh salsa if desired. GFM Tip:  Use a pie pan with 1 1/2 inch-2 inch sides for this recipe.

Mama’s Pie Crust  (single crust)
9 oz. Mama’s Pie Crust Mix

6 Tbsp. butter or dairy free margarine

3 Tbsp. Spectrum shortening1 egg white

4-6 Tbsp. cold water

Measure out half of Mama’s Pie Crust Mix to weight 9oz.
Partially melt butter.  Add butter and shortening to pie mix.  Add egg white and 4 Tbsp. of water to mix.  Cut the ingredients in with a pastry cutter or fork until the dough is mealy.  Add water as needed to form a smooth dough.  Dough will be somewhat moist and be easy to roll out.
Spray two pieces of wax paper with cooking spray.  Roll dough between wax paper about 1/4 inch thick and 12 inches in diameter.  Gently peel back top piece of wax paper.  Carefully flip pie crust over onto 8 or 9 inch pie plate.  Gently peel back remaining layer of wax paper.  Gently trim pastry around pie plate leaving 1/2 inch overhang.  Make small repairs as necessary.  Fold over hang under and flute edges or press edges with a fork.
Fill pastry as individual recipes require.
Mama Recommends:  Silicone Pastry Mat

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