Roasted Red Bell Pepper and Poblano Quiche

Photo: Janis Smyth

Ingredients

1 medium poblano pepper

1 medium red bell pepper

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

Preparation

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.

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.

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.

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.

Bake at 375º F until the quiche is browned and set, 35 – 45 minutes. Let it rest at least 15 minutes before cutting.