Smoked Gouda & Cheddar Quiche with Bell Pepper, Sour Cream & Hot Sauce
Father's Day

Smoked Gouda & Cheddar Quiche

with Bell Pepper, Sour Cream & Hot Sauce

40 MIN
$17.99 4-6 Servings
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From the Test Kitchen

This deliciously cheesy quiche is filled with an aromatic trio of sautéed onion, bell pepper, and scallions—cooked with a bit of Calabrian chile paste for a kick of tangy heat.
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Dietary Information

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Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    570 Cals (est.)
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fresh
ingredients
Smoked Gouda & Cheddar Quiche with Bell Pepper, Sour Cream & Hot Sauce
Title
  • 4 Pasture-Raised Eggs
  • 1 Pie Crust
  • 2 oz Smoked Gouda Cheese
  • 2 oz White Cheddar Cheese
  • 1½ tsps Calabrian Chile Paste
  • ¼ cup Sour Cream
  • ¼ cup Cream
  • 1 Yellow Onion
  • 2 Scallions
  • 1 Tbsp Hot Sauce
  • 1 Bell Pepper
step-by-step
instructions
1 Prepare the ingredients

Place an oven rack in the center of the oven, then preheat to 400°F. Wash and dry the fresh produce. Halve, peel, and medium dice the onion. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then medium dice. Thinly slice the scallions, separating the white bottoms and hollow green tops. Grate both cheeses on the large side of a box grater.

2 Cook the vegetables
In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the diced onion, diced pepper, and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Add as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Turn off the heat and set aside to cool slightly.
3 Make the quiche & serve your dish

Crack the eggs into a large bowl; add the cream and beat until smooth. Add the grated cheeses and cooked vegetables. Season with salt and pepper; stir to combine. Place the pie crust on a sheet pan, leaving it in its tin. Add the filling; season with salt and pepper. Bake the quiche 18 to 22 minutes, or until the crust is lightly browned and the filling is set and cooked through. Remove from the oven and let stand at least 2 minutes before serving. Serve the baked quiche dolloped with the sour cream. Garnish with the sliced green top of the scallions and as much of the hot sauce as you’d like. Enjoy!

Tips from Home Chefs

1 Prepare the ingredients

Place an oven rack in the center of the oven, then preheat to 400°F. Wash and dry the fresh produce. Halve, peel, and medium dice the onion. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then medium dice. Thinly slice the scallions, separating the white bottoms and hollow green tops. Grate both cheeses on the large side of a box grater.

2 Cook the vegetables
In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the diced onion, diced pepper, and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Add as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Turn off the heat and set aside to cool slightly.
3 Make the quiche & serve your dish

Crack the eggs into a large bowl; add the cream and beat until smooth. Add the grated cheeses and cooked vegetables. Season with salt and pepper; stir to combine. Place the pie crust on a sheet pan, leaving it in its tin. Add the filling; season with salt and pepper. Bake the quiche 18 to 22 minutes, or until the crust is lightly browned and the filling is set and cooked through. Remove from the oven and let stand at least 2 minutes before serving. Serve the baked quiche dolloped with the sour cream. Garnish with the sliced green top of the scallions and as much of the hot sauce as you’d like. Enjoy!

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