ROASTED RED PEPPER AND CORN QUICHE IN A WHITE POTATO CRUST

After the happy success of Roasted Red Pepper Quiche in a Red Potato Crust some months back, I decided to go there again, but this time with a few changes and additions. I do believe we have another winner 🙂

Roasted Red Pepper and Corn Quiche in a White Potato Crust

Roasted Red Pepper and Corn Quich in a White Potato Crust2

olive oil cooking spray

2 tbsp olive oil, divided

3/4 lb small white potatoes, sliced thin (about 1/4″ thick)

3/4 cup grated Colby-Monterey Jack blend cheddar cheese, divided

1/2 cup frozen corn

1/2 cup diced onion

3 roasted red peppers, 1 diced, 2 cut into 1/4″-1/3″ strips (I used jarred)

6 eggs

1/2 cup half-and-half

1/2 tsp thyme

1/2 tsp sea salt

1/4 tsp black pepper

1 tsp minced chives (or parsley)

1) Preheat oven to 375 degrees; lightly spray deep dish pie pan with cooking spray

2) Heat 2 tbsp olive oil in large skillet over medium-high heat; reduce heat to medium, add potatoes, lightly sprinkle with salt and pepper, cover with lid, and cook 10-12 minutes, turning occasionally, until just cooked through and golden brown; remove from heat and let cool 5 minutes

3) Line bottom and sides of pie pan with potatoes; sprinkle half the cheese (reserving half) over potatoes and bake in oven 10 minutes

4) Meanwhile, to same large skillet over medium heat (you may need to add a bit more olive oil), add corn, onions, and diced roasted red pepper (reserving strips); cook 7-8 minutes until veggies soften; remove from heat and set aside (should be about the same time you remove potato crust from oven)

5) To medium-sized mixing bowl, add eggs, half-and-half, thyme, salt, and pepper; beat until well combined; pour over potato-cheese crust; spoon corn-onion-red pepper mixture evenly over eggs; arrange reserved strips of red bell pepper over eggs in a lattice pattern (it won’t resemble lattice when it comes out of the oven, but the lower horizontal strips hold up the upper vertical strips for a pretty striped look); bake in oven 35-40 minutes until eggs are set; sprinkle reserved cheese over top and bake additional 5 minutes; remove from oven, sprinkle with chives (or parsley), and serve with a garden salad

Servings: 4 hearty dinner-sized servings

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6 thoughts on “ROASTED RED PEPPER AND CORN QUICHE IN A WHITE POTATO CRUST

  1. Tamara! Came home from our trip to a fridge full of eggs – the new hens started laying while we’re gone. I was thinking about making a few quiches this weekend for family visiting – PERFECT! Love roasted red pepper!

  2. […] Roasted Red Pepper and Corn Quiche by Tamara Leigh […]

  3. Am am so glad to see you pre-cook the potatoes.I learneed the hard way a long time ago to almost always pre-cook/semi-cook potatoes in a mixed recipe.Good job!

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