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 🙂
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