Be the first to Gruyere cheese, onion, and sweet red bell pepper give depth to this quiche. This dish is excellent for breakfast, lunch, or dinner and may be served warm or at room temperature.
Prep Time: 15 minutes
Cook Time: 1 hour
Ingredients:
- 1 Tablespoon olive oil
- 3 cups sliced onion
- 1/2 teaspoon salt
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried sage
- 1 teaspoon dry mustard
- 1 unbaked quiche crust
- 1 Tablespoon balsamic vinegar
- 1 cup thinly sliced red bell pepper
- 1 cup (packed) grated gruyere cheese
- 3 large eggs
- 1 cup milk
Preparation:
Place a medium-sized skillet over medium heat and wait about 2 minutes. Add the olive oil and swirl to coat the pan. Add the onion, saute for 5 minutes, and then add the salt, thyme, sage, and mustard. Cover the pan, lower the heat, and cook for 15 minutes, stirring occasionally. (During this time, preheat the oven to 375 degrees F, and place the unbaked crust on a baking tray.)
Stir the balsamic vinegar and bell pepper into the onions, turn the heat up to medium, and cook, uncovered, for another 5 minutes. Remove from heat.
Sprinkle the gruyere cheese into the crust, then spoon the onion-pepper mixture on top of the cheese.
Whisk together the eggs, milk, and black pepper to taste, and slowly pour this over the vegetables and cheese.
Bake on the baking tray in the lower third of the oven for 35 to 40 minutes or until the custard is set. Cool for at least 10 minutes before slicing, and serve at any temperature.
Yield: 4 servings
Cook's Notes:
You can prepare the sauteed vegetables (steps 1 and 2) up to several days ahead.
Recipe Source: Mollie Katzen's Sunlight Cafe by Mollie Katzen (Hyperion)
Reprinted with permission.
Stir the balsamic vinegar and bell pepper into the onions, turn the heat up to medium, and cook, uncovered, for another 5 minutes. Remove from heat.
Sprinkle the gruyere cheese into the crust, then spoon the onion-pepper mixture on top of the cheese.
Whisk together the eggs, milk, and black pepper to taste, and slowly pour this over the vegetables and cheese.
Bake on the baking tray in the lower third of the oven for 35 to 40 minutes or until the custard is set. Cool for at least 10 minutes before slicing, and serve at any temperature.
Yield: 4 servings
Cook's Notes:
You can prepare the sauteed vegetables (steps 1 and 2) up to several days ahead.
Recipe Source: Mollie Katzen's Sunlight Cafe by Mollie Katzen (Hyperion)
Reprinted with permission.
