Tammy And Rachel's Favorite Quiche

Hello again. So a few weeks ago I made a quiche that Tammy found on one of her favorite blogs that she likes to visit. We tried it during Spring and liked the original idea so much that we made two quiches the first time. This time I only made one, but it is pretty easy if you want to devote a little extra time to your dinner. Sorry Lien but this one requires an oven. :(

Roasted Red Pepper and Goat Cheese Quiche:

1 frozen pie crust (unless you want to make your own)
2 large red bell peppers (I used green and yellow since I already had them)
1 large red or yellow onion (sliced)
2 tablespoons of olive oil
salt and pepper to taste
1 tablespoon of oregano/fresh thyme/italian seasoning (I've used all three the times I have made this)
4-6 slices of procuitto
6 oz. goat cheese
1 cup cream
2 eggs
1/2 cup Parmesan cheese

Start by preheating the oven to 400 degrees. Then put the peppers in a pan with edges and place them in the oven. After about 10 minutes they should be starting to brown on the top, turn them over and brown the new side another 10 minutes. Depending on your oven though it could take less than ten minutes or more so check it every so often. Continue rotating your peppers until you have all the sides blackened. Then take them out of the oven to cool while you start the onions on the stove. The peppers should look like this:



Then turn the oven to 375 degrees to preheat to bake the quiche. Then place you sliced onion in a skillet with the olive oil. Refer to previous recipes for how to slice an onion. Cook for a few minutes and then add salt and pepper to taste (which means like 1/4 a teaspoon of each MAX!) and the thyme or other seasoning you have chosen. Then cook until the onions are beginning to caramelize, so when they are very translucent. They should look like this while they are cooking:


While the onions are cooking on the stove though, you can peel and slice your bell peppers though. To do this the skin should peel right off and it will look like this in comparison to the pepper with its skin on. That picture is followed by a picture of a skinned bell pepper while I am slicing it.


To dice the bell pepper cut it in to sections length wise. Then make strips on the length of the bell pepper. As you can see I usually dice my bell pepper but that is really just a personal preference.

Once you are done with the bell pepper and have turned the heat off of your onions start with the cream and egg mixture. This is really just a cup of cream and two eggs put together in a bowl. Stir it up, breaking the egg yolks, and then add some salt and pepper, again to taste so only a little bit like I said before. Here are a before and after picture.


Then mix you onions, peppers, in another bowl and tear your prosciutto into little pieces and add. Also add your grated Parmesan cheese. It should look like this:


The add it to the pie crust in its pan. Then crumble your goat cheese on top. I love goat cheese so I always add extra but you don't have to. After you add the goat cheese pour your cream and egg mixture on top. If it starts to look like it is going to over flow that's okay, and stop pouring the cream mixture in. It really depends on the pan you have your pie crust in, some have higher sides than others. Here is that sequence in photos:


Place your quiche in the oven and then bake it for about 25 minutes to start. You want your quiche to be starting to get nice and browned over the whole top. So in total it should be about 25-35 minutes. Then let it cool for about 5 minutes, cut it up, serve, and enjoy.

Here is what it looks like when it is done: