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. 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.
Equipment
- 1 pie plate (quantities are for regular pie plate, see notes for deep dish)
Ingredients
- 1 each pie crust, rolled and fitted to 9" pie plate (see post for tips and recipe link or use your favorite pastry crust, and notes for deep dish pie plate variation)
- 2 tbsp olive oil
- ½ cup sliced or medium diced bell peppers (you can substitute frozen sliced sweet peppers & onions for fresh)
- ½ cup sliced or small diced onion
- 2 tbsp Chicago-style giardiniera
- ⅔ cup mozzarella or Monterrey Jack cheese, shredded
- TT salt and freshly ground black pepper to taste
Quiche Custard
- 3 large eggs
- 1 ½ cups whole milk, half and half, heavy cream, or a blend (you can substitute unsweetened non-dairy milk but this will alter the quiche texture and flavor)
- 1 tsp salt
- ½ tsp black pepper (to taste)
- ½ tsp dried oregano
- ⅛ tsp nutmeg preferably a pinch of freshly grated nutmeg
Instructions
Prep & Saute Peppers & Onions
- Slice or dice the bell peppers & onions (or slightly thaw frozen peppers & onions).
- 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.
- Preheat the oven to 375℉.
Quiche Custard
- In a medium-large mixing bowl, whisk the eggs until they are uniform and well combined.
- Add and whisk in the milk or cream, oregano, salt, pepper, and nutmeg. Whisk until well beaten.
Assemble 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. The sheet pan will catch any spills and helps the quiche to bake evenly.
Bake & Serve
- Bake the quiche 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.
- Let cool at least 10-15 minutes before slicing. The quiche will firm up as it cools and make nicer slices.
- Promptly refrigerate any leftovers, or freeze sliced or whole cooked quiche.
Notes
If you would like to use a deep dish pie plate, add an additional egg and ½ cup of dairy (milk, half & half, or cream).
Nutrition
Calories: 132kcalCarbohydrates: 7gProtein: 6gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 83mgSodium: 483mgPotassium: 139mgFiber: 0.5gSugar: 3gVitamin A: 533IUVitamin C: 13mgCalcium: 120mgIron: 1mg
Tried this recipe?Let us know how it was!
