Cheesy Bell Pepper and Herb Quiche
1 refrigerated rolled pie crust
1 large onion, roughly chopped
1 bell pepper, roughly chopped
2 cloves garlic, finely chopped
4 large eggs
3/4 cup whole milk
1/2 cup sour cream
1/4 teaspoon freshly grated or ground nutmeg
1/4 cup chopped fresh flat-leaf parsley
4 ounces (1 cup) grated extra-sharp Cheddar
1 tablespoon olive oil
Heat oven to 425 degrees F. Fit the pie crust into and up the sides of a 9-inch pie plate; fold the edge of dough underneath itself to create a thicker 1/2-inch border that rests on the lip of the plate and crimp as desired. Using a fork, prick the bottom of the crust. Place on a rimmed baking sheet and bake until lightly golden, 10 to 12 minutes. Remove, let cool slightly and reduce oven heat to 375 degrees F.
Meanwhile, heat 1 tablespoon oil in a large skillet over medium heat. Add the onion and cook, stirring occasionally, for 5 minutes. Add the pepper and cook, stirring occasionally, until just tender, 3 to 4 minutes more. Stir in the garlic and cook for 1 minute; remove from heat.
In a large bowl, whisk together the eggs, milk, sour cream, nutmeg, and 1/4 teaspoon each salt and pepper. Stir in the parsley and Cheddar.
Scatter the onion–bell pepper mixture over the bottom of the crust. Pour the egg mixture on top and bake until set and a knife inserted in the center comes out clean, 40 to 45 minutes. Let rest for 5 minutes. Serve with a salad, if desired.