Cheesy Bell Pepper and Herb Quiche

This recipe is from the September 2012 issue of Woman’s Day magazine. The pictured is the one from their site. I forgot to take a pic. The quiche is super easy and really good.

 

 

 

 

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
Kosher salt
Pepper
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.

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