This hearty and flavorful quiche is perfect for a weekend brunch or a cozy dinner. The tangy pickled peppers pair perfectly with the roasted vegetables and the creamy egg custard.
Ingredients:
- 1 pre-made pie crust
- 1 cup chopped roasted vegetables (such as bell peppers, zucchini, and onions)
- 1/2 cup Mama Lil's Pickled Peppers, sliced
- 4 large eggs
- 1 cup half-and-half
- 1/2 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
- Salt and black pepper to taste
Instructions:
- Preheat the oven to 375°F.
- Line a 9-inch pie dish with the pre-made pie crust.
- In a large mixing bowl, whisk together the eggs, half-and-half, grated Parmesan cheese, chopped fresh parsley, salt, and black pepper.
- Add the chopped roasted vegetables and sliced Mama Lil's Pickled Peppers to the mixing bowl and stir to combine.
- Pour the egg mixture into the prepared pie crust.
- Bake the quiche in the preheated oven for 35-40 minutes, or until the egg custard is set and the top is golden brown.
- Remove the quiche from the oven and let it cool for 5-10 minutes before slicing.
- Serve the quiche hot or at room temperature with a side salad or fruit.
