Smoked Gouda & Cheddar Quiche

Smoked Gouda & Cheddar Quiche

with Bell Pepper, Sour Cream & Hot Sauce

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.

Details

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.

Nutrition per serving

Ingredients

4 each

Pasture-Raised Eggs

1 each

Pie Crust

2 oz

Smoked Gouda Cheese

2 oz

White Cheddar Cheese

1 each

Bell Pepper

1 each

Yellow Onion

1 ½ tsp

Calabrian Chile Paste

¼ cup

Sour Cream

¼ cup

Cream

2 each

Scallions

1 tbsp

Hot Sauce

Note: Measurements are for 2 serving recipes.

ingredients_image

Instructions

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step 1

Prepare the ingredients

Preheat the oven 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 the gouda and cheddar on the large side of a box grater.

recipe-step-image-Cook the vegetables}

step 2

Cook the vegetables

In a medium nonstick pan, 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.
recipe-step-image-Make the quiche & serve your dish}

step 3

Make the quiche & serve your dish

Crack the eggs into a large bowl; add the cream (shaking the packet before opening) and beat until smooth. Add the grated gouda and cheddar 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 tops of the scallions and as much of the hot sauce as you’d like. Enjoy!

Instructions

recipe-step-image-Prepare the ingredients}

step 1

Prepare the ingredients

Preheat the oven 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 the gouda and cheddar on the large side of a box grater.

recipe-step-image-Cook the vegetables}

step 2

Cook the vegetables

In a medium nonstick pan, 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.
recipe-step-image-Make the quiche & serve your dish}

step 3

Make the quiche & serve your dish

Crack the eggs into a large bowl; add the cream (shaking the packet before opening) and beat until smooth. Add the grated gouda and cheddar 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 tops of the scallions and as much of the hot sauce as you’d like. Enjoy!

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