Ingredients:
One frozen deep dish pie crust or pie crust in a roll (this one is a crust that was rolled up - had to be "pieced" together to repair it once it was in the pie dish)
Veggies: 1 chopped red bell pepper, 1 small to medium onion, chopped, 2 Tablespoons olive oil drizzled over the veggies
Variation: 2 to 3 Tablespoons of cut-up sun-dried tomatoes in oil (drain against the side of the jar so you get less oil) and 1 Tablespoon dried minced onion. No need to microwave these veggies. For pics of this quiche scroll to bottom.
Filling:
1/2 cup or so grated cheddar cheese (place in the bottom of the crust)
4 eggs
1 1/2 cup milk
1 teaspoon herb mix (Mrs. Dash or similar)
Salt & pepper
Ground nutmeg to sprinkle on the top (optional)
Turn on the oven to pre-heat (350 or 325 degrees - see below).
Put the veggies and oil in a glass bowl or measuring cup, and microwave the mixture for 1 to 2 minutes so that the veggies soften, then let the mixture cool. Place the cheese evenly on the bottom of the crust. Distribute the veggies evenly over the cheese. Beat the eggs with a whip or fork, then mix in the milk, herbs, and salt and pepper. Pour the egg and milk mixture over the cheese and veggies, being careful not to overfill the crust (the filling needs to stay inside the crust). Sprinkle the top with nutmeg.
Bake at 350 degrees for about 50 minutes, or at 325 degrees for a glass dish. The center should be puffing up when the quiche is done, and if you want to check it with a knife in the center, the knife should come out clean. The quiche in the picture just came out of the oven so it is still puffed in the center.
Let cool slightly, then cut and serve. Can be served at room temperature, too. Store in the fridge, though.
Pics of Sun-dried Tomato Variation:
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