Quiche In Pepper Cups Food

3-PEPPER QUICHE

Steps:

• In a large skillet, sauté pepper strips and onions in margarine until soft but not limp.
• In a bowl, combine eggs, half-n-half, water, garlic, basil, and cayenne.
• Spoon peppers into unbaked pie shell.
• Pour egg mixture over peppers.
• Bake at 375°F for 50-55 minutes until a knife inserted in the center comes out clean. Let stand for 10 minutes before serving.

RED PEPPER QUICHE

Steps:

• Preheat the oven to 425 degrees F.
• Fit the piecrust into a 9-inch deep-dish pie plate according to the package directions; fold edges under and crimp. Prick bottom and sides of the pie crust with a fork.
• Line the pastry with aluminum foil and fill with pie weights or dried beans. Bake for 7 minutes. Remove the weights and foil and bake until the bottom is golden brown, 3 to 4 more minutes. Reduce the oven temperature to 400 degrees F.
• While the pie crust is cooking, heat the oil in a medium skillet over medium-high heat. Add the green onions and cook 2 minutes, stirring occasionally, or until tender. Stir in the ham and garlic and cook 1 minute longer until the garlic is fragrant. Let cool slightly.
• Whisk together the half-and-half, Dijon mustard, soy sauce, salt, pepper, whole eggs and egg white in a medium mixing bowl. Then add the roasted red peppers, oregano and basil.
• Sprinkle the Swiss cheese over the bottom of the pastry shell. Top with 1/2 cup of the Parmesan cheese and the ham mixture. Pour the egg mixture over the top. Sprinkle with the remaining 2 tablespoons Parmesan cheese.
• Bake until the center is set, 35 to 40 minutes, shielding the crust with aluminum foil, if necessary. Transfer to a wire rack and let cool for 10 minutes before serving.
• Tip: If your quiche isn't quite done but you're in a pinch to get it on the table, just stick it in the microwave for 60 seconds. This will help the eggs to set up.

PAIGE'S QUICHE

Steps:

• Set a large skillet over medium-low heat and add the butter. Fry the onions in the skillet, stirring occasionally, for about 10 minutes. Add the red and green bell peppers and continue to cook until the onions are deep golden brown, at least another 5 to 10 minutes (maybe longer). Set aside to cool.
• Preheat the oven to 400 degrees F.
• Roll out the pie crust on a floured surface and press it into a large, fluted, deep tart pan (or a deep-dish pie pan).
• Whip the cream, eggs and some salt and pepper in a large bowl, then mix in the cheese, ham and onion-pepper mixture. Pour into the pie crust.
• Put the pan on a rimmed baking sheet, cover lightly with aluminum foil and bake for 40 to 45 minutes. Remove the foil and continue baking until the quiche is set and the crust is golden brown, 10 to 15 minutes longer. (The quiche will still seem slightly loose, but will continue to set once removed from the oven.) Allow to sit for 10 to 15 minutes before cutting.
• If using a tart pan, remove the quiche from the pan. Cut into slices with a sharp serrated knife and serve!
• In a large bowl, gradually work the shortening and butter into the flour with a pastry cutter until it resembles a coarse meal, 3 to 4 minutes. In a small bowl, beat the egg with a fork and pour it into the flour/shortening mixture. Add the cold water, white vinegar and salt. Stir together gently until the ingredients are incorporated.
• Separate the dough into 2 pieces and place each piece into a large ziptop bag. Using a rolling pin, slightly flatten each ball of dough into a disc (about 1/2 inch thick) to make rolling easier later. Seal the bags and place them in the freezer until you need them. If you will be using the dough immediately, it's still a good idea to put it in the freezer for 15 to 20 minutes to chill.
• The dough can be wrapped in plastic wrap for storage; it will keep up to a week in the fridge or up to 6 months in the freezer.

VEGETABLE QUICHE CUPS TO GO

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a 12-cup muffin pan with foil baking cups and spray with cooking spray.
• Mix spinach, egg substitute, Cheddar cheese, onion, green bell pepper, and hot pepper sauce in a bowl. Divide spinach mixture evenly among prepared muffin cups.
• Bake in preheated oven until a knife inserted into the center comes out clean, about 20 minutes.

VEGETABLE QUICHE CUPS

Steps:

• Preheat oven 350 degrees.
• Spray muffin tins with cooking oil.
• Saute first 6 ingredients.
• Add shredded cheese to eggs until blended.
• Place sauted veggies and ham in bottom of each tin (approx. 1/2 tsp-depending on size of tins).
• Pour egg and cheese mixture over each tin almost to top.
• Bake 20 - 30 minutes again depends on size of tins.
• Serve hot or cold.

QUICHE WITH RED PEPPERS AND SPINACH

Steps:

• Preheat oven to 350 degrees.
• Heat oil over medium heat in a large, heavy skillet and add onion. Cook, stirring, until tender, about 5 minutes, and add a generous pinch of salt, the garlic, peppers and thyme. Cook, stirring often, for 5 minutes, then turn the heat to medium low and continue to cook for 5 to 10 minutes more, until peppers are very tender and sweet.
• Turn up heat to medium-high and, a handful at a time, add spinach and stir until each handful wilts. If there is liquid remaining in the pan turn up the heat and stir while you let it cook off. Remove from heat and transfer to a bowl. If you are making filling a day ahead, refrigerate uncovered.
• Beat together egg yolks and eggs in a medium bowl. Set tart pan on a baking sheet for easy handling. Using a pastry brush, lightly brush bottom of the crust with some of the beaten egg and place in oven for 5 minutes.
• Add salt (I use 1/2 teaspoon), pepper, and milk to the remaining eggs and whisk together.
• Spread pepper and spinach mixture in an even layer in the crust. Stir together cheeses and sprinkle in an even layer on top. Very slowly pour in the egg custard over the filling. If your tart pan has low edges, you may not need all of it to fill the shell, and you want to avoid the custard spilling over. Place quiche, on baking sheet, in the oven and bake for 30 to 35 minutes, until set and just beginning to color on the top. Remove from oven and allow to sit for at least 10 minutes before serving. Serve hot, warm or room temperature.

QUICK QUICHE CUPS

Steps:

• In a bowl, beat cream cheese and sour cream until smooth. Add eggs; mix well. Stir in Swiss cheese, bacon, red pepper and oregano; set aside. Separate dough into 10 biscuits; flatten into 5-in. circles. Press onto the bottom and sides of 10 greased muffin cups. Divide the egg mixture among biscuit-lined muffin cups, using about 2 tablespoons for each. , Bake at 375° for 18-20 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before serving.

QUICHE IN PEPPER CUPS

Steps:

• Cook peppers in boiling water. Drain well.
• Sauté green onions, green peppers and garlic. Stir in herbs.
• Add tomato and orzo.
• Spoon into peppers and sprinkle with cheese. Place in a baking pan.
• Beat eggs with milk until foamy.
• Pour over peppers (1/3 cup each).
• Bake at 350 until set and a knife inserted in the center comes out clean. About 45 minutes. Serve hot.