Three-Cheese Baked Eggs With Roasted Peppers
Recipe: #31885
April 27, 2019
"My family really enjoyed this delish quiche. Even those who claimed that they didn't like roasted peppers enjoyed it. I have taken shortcuts a couple of times and used roasted peppers from a jar."
Ingredients
Nutritional
- Serving Size: 1 (253.9 g)
- Calories 412.1
- Total Fat - 26.1 g
- Saturated Fat - 13.9 g
- Cholesterol - 364.7 mg
- Sodium - 1037.2 mg
- Total Carbohydrate - 13.1 g
- Dietary Fiber - 2.2 g
- Sugars - 4 g
- Protein - 30.5 g
- Calcium - 701.5 mg
- Iron - 2.1 mg
- Vitamin C - 102.5 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Roast peppers on racks of gas burners over high heat, turning with tongs, until skins are blackened, 10 to 12 minutes. (Or broil peppers on a broiler pan about 5 inches from heat, turning occasionally, about 15 minutes.) Transfer to a bowl and cover tightly with plastic wrap, then let stand 20 minutes.
Step 2
When cool enough to handle, peel peppers, discarding stems and seeds, and cut into 1/3-inch dice.
Step 3
Preheat oven to 350°F.
Step 4
Sift together flour, salt, and baking powder into a small bowl.
Step 5
Beat eggs in a large bowl with an electric mixer at medium-high speed until doubled in volume, about 3 minutes. Add butter, flour mixture, and cheeses and mix well at low speed, then stir in peppers and scallions.
Step 6
Pour into a buttered 10-inch (6-cup) glass pie plate and bake in middle of oven (or lower third of oven if baking with bacon at the same time) until top is golden brown and a tester comes out clean, 30 to 35 minutes.
Step 7
Let stand 5 minutes before serving.
Tips
No special items needed.