Ingredients
- fresh prepared quiche pie crust
- 9" pie (see my recipe)
- eggs
- 5
- milk
- 1 cups
- heavy cream
- 1 cups
- goat cheese
- 4 oz
- salt
- 1½ tsp
- pepper
- 1 tsp
- pink peppercorn, hand cracked
- 1½ tsp
- thyme
- 1 tsp
- red bell pepper, coarse chopped
- 1/2 large
- shallot, thinly sliced
- 1 medium
- tomato, thinly sliced
- 1 large
Instructions
- Preheat oven to 375°F. Bake quiche for 40-50min, or until knife place 1” from the edge comes out clean. The center will be gelatinous, and not set up— that’s how it’s supposed to be. Don’t be tempted to overcook your quiche. Allow quiche to cool for 10-15min, or until the center has set, before slicing.
- In large bowl, lightly whisk 3 eggs, and 2 egg yolks. Discard whites.
- Whisk in milk, and heavy cream. Crumble goat cheese, add salt, pepper, pink peppercorn, and thyme. Whisk to combine evenly and goat cheese is entirely integrated.
- In a skillet, over medium heat, partially cook red peppers, and tomatoes, mostly to eliminate excess moisture from the final quiche.
- Line pie crust with red pepper and shallot slices. Pour in egg mixture. Lay out tomato slices on top of quiche. Bake.
Notes
salmon, creme fraiche, and dill potato, leek, goat cheese, and walnut broccoli and cheddar brussels sprouts (precooked), shallots, garlic cloves, farm cheese caramelized onions, and gorgonzola