This recipe, like the previous ones, started with a question - How do I make Quiche that could serve 3-4 persons? I searched the internet for recipes and found one I liked the most. I tweaked it a little. I have tried this recipe twice and now feel comfortable making it my own.
My general rules
- Wash all vegetables before use.
- Cut fine; unless otherwise specified (when in doubt cut it finer).
- Always add less salt, it is always easier to add more at the end.
- Lastly I prefer having all my ingredients in place before cooking to avoid looking for things in a hurry.
Ingredients
- 1 tablespoon olive oil
- ½ cup sliced onion
- ½ cup chopped green bell pepper
- 2-4 Green chili cut crosswise into small rings
- 1 large tomato, sliced (not diced). Make them thick slices so they do not fall apart.
- 2 tablespoons all-purpose flour
- 2 teaspoons dried basil
- 3 large eggs, beaten
- ½ cup milk
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 ½ cups shredded Mexican style 4 cheese blend (recipe recommended Colby-Jack cheese)
Directions
- Preheat the oven to 375/400 degrees F (200 degrees C).
- Bake pie crust in preheated oven until firm, about 10-12 minutes.
- Check the Instructions on Pie crust for exact temperatures and duration
- Remove crust from the oven and set aside. Reduce oven to 350 degrees F (175 degrees C).
- Jannavi helped me with this step as I do not know how to use the oven 😄
- Heat olive oil in a large skillet over medium heat. Add onion, bell pepper, green chili, and cook, stirring, until softened, 5 to 7 minutes. Remove vegetables from skillet and set aside.
- Recipe called for mushrooms, and zucchini. Jannavi does not like the former and I detest the latter! What exactly is zucchini's purpose in the kitchen or in life?
- Recipe did not call for these. I added a touch of salt, basil, oregano, and some arrabiata spice at Maalini's behest.
- Sprinkle tomato slices with flour and basil; cook in the non-stick pan over medium heat for 1 minute per side. Set aside.
- Even firm tomatoes lose their structure as they cook. So thicker slices are better.
- I turned over the slices and sprinkled flour and basil on both sides. It did not hurt or help.
- Whisk eggs, milk, salt, and pepper together in a small bowl.
- Spread 1 cup cheese in the bottom of pie crust.
- Layer vegetable mixture over the cheese, then top with tomato slices.
- Pour egg mixture over top
- Sprinkle with remaining 1/2 cup cheese.
- Bake in the preheated oven until a knife inserted near the center comes
out clean, 40 to 45 minutes. Cool 5 minutes before serving.
