Looking through the fridge and freezer to find some ideas for lunch or supper is something we do quite often. We don’t like to waste food and sometimes things can sit in the fridge or freezer for quite some time forgotten, only to find a petrified piece of food which would taste as bad as it looks. We made a promise to each other to try to buy what we need and use everything we buy.
Last week we made pie crust and the recipe yields three, so two went to the Peach Rhubarb and Mascarpone Pie, and one went to the freezer which we said would be used at a later date for a nice quiche. I love quiche, that combination of eggs, cheese which is always good and combinations of vegetables and even bacon or ham if you’re a meat eater, and a nice tender flaky crust makes for a nice lunch together with a salad or roasted potatoes, the ideas endless.
We chose for our quiche today a combination of red and yellow peppers, onions, crumbled feta, some fresh basil, and grated nutmeg. The crust, a leftover piece of dough from a pie making day. Were are set.
Let’s get this Pepper and Onion Quiche together.
The dough thawed slowly and rolled out ever so gently as to not melt the butter into a slobbering puddle. You can see those flavorful chunks of butter just waiting to disburse themselves into the crust, separating the dough into layers of light crispy goodness, holding this quiche beautifully together, and you know what they say, the success of anything is only as good as the foundation it starts from.
The peppers and onions sauteed. Gotta love that smell of peppers and onions cooking. It brings me back to fair days and cooking on the grill of many food stands, peppers and onions to be the topping to a hot dog or smoky, yum! Combine that with some half and half cream and eggs and that pungent feta cheese to be the rich glue to keep this baby together and just those nice flavor pockets of basil with that aphrodisiac smell and taste, along with that surprise element of nutmeg, will have your taste buds dancing and your stomach growling for more quiche.
I don’t know about you but we love when that quiche comes out of the oven and you see that crispy golden goodness of the cheese and egg mixture filling, and those nicely toasted edges of the crust, my mouth is watering. The first bite and you taste the mild acidity of the peppers and the sweetness of the caramelized onions, the second stage the basil and the feta, hint of nutmeg, all wrapped in that golden, buttery, tender, flaky pie crust, and that crusty topping, can’t have enough of this pepper and onion quiche, mmmm, mmmm, good!
Share your ideas for quiche with us. We love hearing and feeling all that creativity!
- 1 sheet of pate brisée, chilled (we used half of our homemade pie dough)
- 2 Tbsp extra virgin olive oil
- 3 bell peppers (different colors), stemmed, cored, seeded, washed and thinly sliced
- 1/2 onion, thinly sliced
- coarse sea salt
- ground black pepper
- 4 eggs
- 2 egg yolks
- 1 cup milk
- 1 cup half and half cream
- 1/2 cup thinly sliced basil leaves
- 1/2 cup crumbled feta cheese, crumbled
- pinch of grated nutmeg
Zucchini blossoms (optional side dish):
- 6 zucchini blossoms
- 3/4 cups of all purpose flour
- 1/3 cups ice cold sparkling water or beer
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 liter of canola or peanut oil
- On a lightly floured surface, roll the dough to a 12 1/2- to 13-inch round. Fit the dough into a 9- 1/2-to 10-inch tart pan and trim the dough so that it comes slightly above the rim of the pan. Chill in the refrigerator until firm, about 30 minutes.
- In a large sauté pan, heat the olive oil over medium-low heat. Add the pepper strips and onion, season with 1 teaspoon salt and 1/4 teaspoon pepper and cook until tender, about 15 minutes.
- Set the oven rack in the middle position. Preheat the oven to 425° F.
- In a large bowl, whisk the eggs and egg yolks to combine. Add the milk, the cream, and half of the basil, and whisk to blend. Whisk in 1/4 cup of the crumbled feta. Season with 1/2 teaspoon salt, 1/4 teaspoon pepper and the nutmeg.
- Place the chilled tart shell on a baking sheet. Spread the pepper-onion mixture over the bottom. Place the baking sheet in the oven and carefully and very slowly pour in the custard mixture. Sprinkle with the remaining 1/4 cup crumbled feta.
- Bake until the crust is golden brown and the custard is just set 35 to 40 minutes.
- Let cool on a wire rack for at least 10 minutes. Garnish with the remaining basil.
- Cut the quiche into wedges and serve warm.
For the Zucchini Blossoms (optional side dish):
- Wash and remove the pistil (the yellow center inside the blossom).
- Place on a paper towel to dry.
- In a bowl mix flour, sparkling water or beer, salt and pepper.
- Blend till a nice thicker batter consistency forms. (I usually scoop some with a spoon it should slowly run off the spoon).
- In a pot heat up canola oil to 325 f to 375 f and during cooking between 225 f to 325 f.
- Make sure blossoms are well dry and place into the batter.
- Coat well and place into hot oil carefully.
- Turn blossoms and cook till crispy and golden brown.
- Take out of oil and place on paper towel.
- Lightly salt (optional).
The quiche can last a couple of days in the refrigerator. Warm it up in the oven before serving.
- Serving Size: 6-8 portions, 1 zucchini flower per person
We love appetizers’ dinners! We had the quiche with some Tempura batter Zucchini blossoms (from my parents’ garden). They are so crunchy and yummy, you gotta try them! Better than chips!
I don’t know what happened, but one of the zucchini blossoms seems to be missing. I wonder where it went… hmmmmm? 😉