Roasted Red Bell Pepper and Poblano Quiche
By: Janis Smyth
Published: Monday, November 15, 2010 - 5:17am

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

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.