Pepper and Cheese Quiche
The Sweet Pepper Manchego Quiche is a vibrant and cheesy delight that combines the sweetness of bell peppers with the rich, nutty flavor of Manchego cheese, all encased in a gluten-free crust. This dish, with its roots in French cuisine, has been adapted over time to incorporate the Spanish Manchego, showcasing a blend of culinary traditions. Designed to serve 4-6 people, it's a versatile choice for any meal, be it a hearty breakfast, a brunch standout, or a light dinner. The major ingredients include red bell pepper, yellow onion, eggs, half-and-half, fresh thyme, and Manchego cheese, with a base of a homemade pie and tart dough that utilizes a mix of brown rice flour, sorghum flour, and tapioca flour. The cooking method is straightforward: sauté the vegetables, prepare the crust, mix the filling, and bake until set. The taste of Sweet Pepper Manchego Quiche is a delightful journey through creamy, eggy layers punctuated by the sweet crunch of peppers and the depth of Manchego cheese, creating a complex flavor profile that's both comforting and sophisticated.
- 2 tablespoons Olive Oil
- 1 Large Red Bell Pepper
- ½ Large Yellow Onion
- Kosher Salt
- 4 Large Eggs
- 1 cup Half-and-Half
- 2 tablespoons Minced Fresh Thyme
- 1½ cup Sharp Cheddar Cheese
- ½ cups Brown Rice Flour
- ½ cups Sorghum Flour
- ⅓ cups Tapioca Flour
- 1½ tablespoon Sugar
- ⅜ teaspoons Xanthan Gum
- ¼ teaspoons Kosher Salt
- ½ cups Cold Unsalted Butter
- 1 Large Egg
- Cold Water
- Dough Preparation
Start adventure by crafting the dough according to its recipe. Mold it into your chosen pan, trimming and crimping the edges to create a crust. Warm oven to a 375°F (190°C), setting the stage for what's to come.
- Vegetable Saute
Heat a drizzle of olive oil in a large nonstick pan over a lively medium-high flame. Introduce the bell pepper and onion to the pan, seasoning them with a sprinkle of salt and pepper. Sauté the mix until they're just glistening with oil and warmed through, about 2 minutes. Then, lower the heat, cover, and let them softly cook into tenderness, stirring now and then, for about 8 minutes. Once done, uncover and take off the heat to cool.
- Filling the Quiche
Position your crust-lined pan on a sturdy baking sheet. In a mixing cup or bowl, whisk the eggs with a purpose, adding in the half-and-half, a pinch of thyme, a whisper of salt, and a generous grind of pepper until the mix is uniform. Spread the sautéed pepper and onion evenly over the crust, then shower it with the grated Manchego cheese. Softly pour the egg mixture on top, filling the crust to just shy of the brim.
- Baking to Perfection
Place the quiche in the oven to bake, letting it transform until the eggs puff up, the center sets but still quivers softly when nudged, around 25-30 minutes. Patience is a virtue; let the quiche cool on a wire rack for about 20 minutes before consuming.
