PEPPER & ONION QUICHE
1 green pepper, cut in thin strips, 4 ounces
2 ounces onion, slivered (I used red onion)
1-2 tablespoons butter
8 ounces Monterey jack cheese, shredded
1 cup heavy cream
1/2 teaspoon salt
SautÚ the peppers and onion in butter until tender. Place the cheese in a greased large pie plate. Top with the pepper mixture. Beat the eggs with the cream, salt and pepper. Pour evenly over the peppers. Bake at 350║ 35 minutes, until a knife inserted in the center comes out clean. Let stand 10 minutes before cutting.
Makes 6 servings
Can be frozen
Per Serving: 393 Calories; 35g Fat; 17g Protein; 4g Carbohydrate; trace Dietary Fiber; 4g Net Carbs
This is not exciting, but does taste good. It would also be good with cheddar cheese. It's nice to have a few meatless recipes on hand to save a little money.
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