Inspired by a quiche found in a little coffee shop in Idaho, this recipe has become a favorite in our home. Often, I’ll prepare the individual elements on a Saturday afternoon, bake it as a special Sunday morning breakfast, and then my son has a hearty breakfast he can grab as he heads out to work for the rest of the week.
Ingredients
- 1 pie crust, blind baked
- 1 red bell pepper
- 2 poblano peppers
- 1 small red onion
- Olive oil
- 1 t. unrefined salt (such as Redmond Real Salt*)
- 1 T. Herbes de Provence (I like Frontier Co-Op*)
- 2 c. heavy cream
- 4 eggs
- 1/2 t. salt
- 2 t. flour
- 8 oz. shredded fontina or havarti cheese
Instructions
- Preheat oven to 450 degrees.
- Chop & roast your veggies – chop veggies into 1 inch pieces, place on a parchment lined baking sheet & drizzle with olive oil. Add the Herbes de Provence & 1 t. salt, and mix well. Roast at 450 degrees for 30 minutes. Let cool. Reduce oven to 375 degrees.
- Mix – In a small mixing bowl, add the cream, eggs, 1/2 t. salt, and 2 t. flour, mix well.
- Layer ingredients – In the cooled pie crust, layer roasted veggies, then the shredded cheese. Pour cream & egg mixture over the cheese.
- Bake – place quiche in preheated 375 degree oven, and bake for 50-60 minutes, until top is golden and middle of quiche is set.
- Let cool for about 30 minutes before enjoying.
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