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 🙂

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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ROASTED RED PEPPER QUICHE IN A RED POTATO CRUST

What makes this quiche outstanding is the substitution of a crust made from red potatoes for the usual pastry crust. The texture is wonderful and the taste–eggs partnered with roasted red peppers, onions, cheddar cheese, and thyme–fabulous.

olive oil cooking spray

2 tbsp olive oil, divided

3 large red potatoes, unpeeled and sliced thin

1 cup grated sharp cheddar cheese, divided

1/2 medium onion, diced

1 roasted red pepper, diced (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 parsley

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

2) Heat 1 tbsp olive oil (reserving 1 tbsp) 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 minutes, stirring often; remove from heat and let cool 5 minutes

3) Line bottom and sides of pie pan with red potatoes; sprinkle 1/2 cup cheese (reserving 1/2 cup) over potatoes; bake in oven 10 minutes; remove from oven and set aside

4) Heat reserved 1 tbsp olive oil in skillet over medium heat; add onions and roasted red pepper and cook 7-8 minutes until veggies soften; remove from heat and set aside

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 onion-red pepper evenly over top of eggs; bake in oven 35-40 minutes until eggs are set; sprinkle reserved 1/2 cup cheese over top and bake additional 5 minutes; remove from oven, sprinkle with parsley, and serve with a garden salad

Servings: 4 hearty dinner-sized servings