BAKE: Chicago-Style Pepper & Egg Quiche

• Pepper & Egg Quiche Ingredients
• Kitchen Equipment Needed
• How to Make Pepper & Egg Quiche
• Storage & Serving Ideas
• Chicago-Style Pepper & Egg Quiche

This pepper and egg quiche takes inspiration from the pepper and egg sandwich. This is the Chicago vegetarian counterpart to the more ubiquitous Italian beef sandwich.

Pepper & egg sandwiches were originally developed by restaurants who wanted a non-fish option to serve their observant customers during Lent, but it’s a simple and simply delicious combination any time of year!

The best examples of this sandwich are served on a fresh and crusty Italian sub roll (D’amato’s bread is some of the best for this if you’re in the Chicago area and can get it). A quality baguette is also a good substitute. The bread is split and filled with sauteed sweet and hot peppers (giardiniera), fluffy scrambled eggs, and often, melty mozzarella or provolone cheese.

We’re taking this classic flavor profile and putting it in a quiche! As delicious and effortless as a pepper and egg sandwich is, it’s not terribly portable and is best eaten hot and right after making it. This pepper and egg quiche can be made ahead and reheated or served cold, making it great for meal prep or busy brunch menus.

Pepper & Egg Quiche Ingredients

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Eggs:

You’ll want fresh, large whole eggs for this quiche. The recipe quantities are for a standard pie plate, but you can also make this in a deep dish pie pan, using four instead of three eggs (see the recipe notes for adjustments to egg and dairy for a larger quiche).

Crack the eggs individually into a small bowl before adding to your quiche royale (the savory egg custard filling). This allows you to more easily remove any bits of shell. It also saves your quiche ingredients if one of the eggs is less than fresh. Of course, this is less of a concern with fresh eggs, but it only takes one off egg to spoil a whole bowl of ingredients if you don’t check them first!

Dairy:

You can vary the dairy product you use to make the quiche. Use whole milk for a regular quiche, or you may substitute half and half or heavy cream for part or even all of the dairy component for a richer, creamier egg custard. You could also substitute plain yogurt for up to a quarter of the milk for an even tangier quiche.

For this pepper and egg quiche, I usually use either all whole milk or whole milk with a small percentage of half and half (about 10-25%).

Cheese:

I like to add a layer of grated low-moisture mozzarella, provolone, or other mild flavored white melting cheese on top of the crust before adding the other toppings. Reserve a tablespoon or two of cheese to sprinkle on top after adding the other ingredients.

A thin melty cheese layer helps seal the crust and keeps it from getting soggy when it bakes. I like to do this with all my quiches, as long as the flavor is complementary to the other ingredients.

Peppers:

This quiche, and the sandwich it was inspired by, are flavored with sauteed bell or sweet Italian peppers, and often also giardiniera, or other pickled hot peppers. The sweet peppers are non-negotiable, while the hot giardiniera peppers are optional, or can be saved for a topping.

Fresh peppers are ideal in season, but you can also take a shortcut in your prep and use frozen sliced sweet peppers and onions. This is especially a good alternative in the winter when fresh sweet peppers are out of season.

You could also use jarred roasted red pepper strips. If you use roasted red peppers, saute the onions first until they are translucent and beginning to color, then just gently rewarm the peppers after the onions are sauteed.

Onions:

I like to use yellow, white, or sweet onions for this quiche. You can also use frozen sweet peppers and onion to save on prep time, or to make this quiche when peppers are out of season.

Peel and trim away the root ends of the onions, and slice them in half and then across the bias as evenly as possible using a sharp knife. You can also cut them into medium dice if you prefer, which makes the finished quiche easier to slice.

Herbs & seasoning:

You can use dried herbs or fresh in your pepper and egg quiche. Quantities given are for dried herbs. Double the amounts for fresh herbs.

You’ll also want salt (I use either kosher or sea salt), freshly ground black or white pepper, and a hint of nutmeg.

Pie crust:

You can use your favorite homemade pie crust or a store bought one. A good quality crust will make your quiche better.

I like to use either a flaky butter crust or a pat-in-the-pan olive oil crust (I’ll link a recipe when I write up and post the olive oil crust that I’ve been using for years).

Kitchen Equipment Needed

Pie plate or deep tart pan:

You can use a Pyrex glass pie plate, a heavy metal one, or a deep dish tart or quiche pan with removable bottom.

Sharp knife:

If you are using fresh peppers & onions, you’ll need a sharp knife & cutting board. Cut even, thin slices. You can also save on prep time by using frozen bagged peppers & onions.

How to Make Pepper & Egg Quiche

prepare pie crust & oven:

• Roll out the chilled pie crust and fit it into the pan, or pat the olive oil crust into an even layer on the bottom and sides of the pan.
• Return the pan to the fridge while you mix the filling.
• Preheat the oven to 375 F.

slice & saute peppers & onions:

• Unless you’re using frozen vegetables, wash, and slice or dice the bell peppers, discarding the seeds.
• Peel and slice the onions into thin strips or medium dice.
• Heat a saute pan over medium-high heat. Add the olive oil, swirl the pan, and then quickly add the peppers and onions to the pan.
• Season to taste with salt and pepper, stirring and sauteing until onions are translucent and peppers are soft.
• Remove pan from the heat and let the peppers cool slightly.

make quiche custard:

• In a medium-large bowl, combine the eggs, dairy, salt & pepper, nutmeg, and herbs.
• Whisk or beat well until the mixture is smooth and lightly colored.

assemble the quiche:

• Sprinkle most of the grated cheese into the bottom of the prepared crust and spread in an even layer over the bottom of the crust.
• Spread the sauteed peppers and onion in the pan over the grated cheese in an even layer. If you are using giardiniera, spread that over the top of the sweet peppers.
• Top the peppers with another layer of grated mozzarella or sliced provolone cheese.
• Place the pie plate or tart pan on a baking sheet, and pour the quiche mixture gently over the filling.

bake & serve:

• Bake about 40-50 minutes. Remove from the oven when the center of the quiche is just set and the top and crust are lightly golden brown. If you aren’t sure, test with a skewer or knife to make sure that the center of the custard is cooked all the way through.
• Let cool at least 10-15 minutes before slicing. The quiche will firm up as it cools and make nicer slices.

Storage & Serving Ideas

This pepper and egg quiche can be served warm from the oven, chilled, or gently reheated. Refrigerate any leftovers, which are best eaten within three days.

You can also freeze the baked quiches either whole or in slices. Wrap well with plastic wrap or foil, or freeze slices well-wrapped or in airtight plastic or glass containers. Reheat leftovers in the oven or microwave (if it’s in a glass pie pan, not a tin).

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• Creamy Roasted Red Pepper Sauce with Rigatoni
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• How to Make Chicago-Style Giardiniera