10Ingredients
350Calories
85Minutes

Ingredients

  • 1 poblano pepper (medium)
  • 1 red bell pepper (medium)
  • 1 small yellow onion (diced)
  • 2 tablespoons butter
  • 1 cup shredded pepper jack cheese
  • 3 large eggs
  • 1 1/2 cups half-and-half
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon cumin

Directions

  1. Cut the peppers in half and remove the seeds and veins. Place them, cut side down, on a shallow, foil-lined baking pan. Roast them directly under the broiler of the oven until charred; wrap them in paper towels, then seal them in plastic storage bags and let them sweat at least 10 minutes.
  2. While the peppers are sweating, melt the butter in a small, heavy skillet over medium heat. Add the onions and cook, stirring frequently, until soft and fragrant. Remove from heat and set aside.
  3. Remove the peppers from the plastic and paper towels, then peel, dice and set aside. In a medium mixing bowl, whisk together the eggs, half and half, salt pepper and cumin.
  4. Spread the peppers and onion in the bottom of a well-buttered deep-dish pie plate, then sprinkle the cheese evenly over the top. Gently pour the egg mixture over all – it should come up nearly to the top of the pie plate. Carefully place the quiche in the top half of the oven.
  5. Bake at 375º F until the quiche is browned and set, 35 – 45 minutes. Let it rest at least 15 minutes before cutting.
Discover more recipes from Foodista

NutritionView more

350Calories
Sodium24%DV580mg
Fat45%DV29g
Protein29%DV15g
Carbs3%DV8g
Fiber4%DV<1g

PER SERVING *

Calories350Calories from Fat260
% DAILY VALUE*
Total Fat29g45%
Saturated Fat16g80%
Trans Fat
Cholesterol235mg78%
Sodium580mg24%
Potassium290mg8%
Protein15g29%
Calories from Fat260
% DAILY VALUE*
Total Carbohydrate8g3%
Dietary Fiber<1g4%
Sugars3g6%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Reviews(0)

Yummly User