Farmers Market Quiche
Makes approx. 6-8 Slices
1 Tablespoon, Avocado or Olive Oil
1 Tablespoon, Butter, unsalted
1/2 White Onion, sliced thin
10 Mushrooms, sliced *used Cremini in this recipe (a.k.a. Baby Bella’s)
2 Scallions, sliced on bias *green & white parts
1 Shallot, thinly sliced
1 Small Bunch, Asparagus, ends trimmed & peeled
1 Red Bell Pepper, Roasted & thinly sliced *Store-bought or homemade
2 Tablespoons, Fresh Chives, chopped
Large Pinch, Kosher Salt
Large Pinch, Ground White Pepper
6 Large Eggs
3/4 Cup, Cream or Whole Milk
3/4 Cup, Fontina Cheese, shredded
Preheat oven to 375 degrees.
Shred the cheese and set aside.
Place a medium cast iron skillet on the stove over medium heat. Once the pan is hot, add butter. Once butter is melted add oil. Add the sliced onion and shallots and sauté until they are tender and start to get a little golden, about 10-15 minutes. Add the mushrooms and stir well. Once the mushrooms start to get golden then add the scallions, asparagus, roasted red pepper and season with S&P.
In a mixing bowl, whisk together the eggs and cream. Season with S&P and stir in the fresh chives and Fontina Cheese. Pour the egg mixture over the veggies mixture (keeping it in the cast iron skillet.
Place the skillet in the oven and bake for approx. 20-25 minutes until a knife comes out clean in the center of the quiche. Remove from the oven and let it sit for about 5 minutes. Slice and serve.
Veggies: use any veggies that you like in this recipe. It is fun to change the quiche up by using whatever veggies are in season. Have fun browsing your local farmers markets and see what they have. You can use any type of peppers you like. If you like it a little spicier, you can opt for some hot peppers. Use any of your favorite mushrooms. I like using the Cremini mushrooms; they sauté up nicely. They are a dark brown, slightly firmer variation of the everyday cultivated white mushroom. Cremini mushrooms have a slightly fuller flavor than their paler relatives.
If you do not like asparagus, you can substitute broccoli or even zucchini or eggplant. Your really cannot go wrong by choosing whatever veggies you like best.
Cheese: I love Fontina Cheese. You can certainly use a different cheese in this recipe. Fontina cheese is great to use in cooking because it has excellent melting properties and a mild, nutty flavor. If you choose a different cheese, be sure it melts well when baked.
Cooking Time: typically a quiche would bake for almost 30-40 minutes. However, using the cast iron skillet helps to shorten the cooking time. The cast iron skillet holds heat much better and also gets much hotter. If you use a pie dish or glass dish, your quiche may take longer to bake.
There are a few ways you can roast a pepper. You can place it on a grill, in the oven or even directly over a gas burner. See below for instructions.
Roasting peppers in the oven: Preheat the oven to 500 degrees. Place the whole pepper on a baking sheet, place in the oven for 30-40 minutes, until the skin of the pepper is completely wrinkled and the pepper is charred. Turn the pepper a couple of times while roasting it to get a nice even char on it. Remove from the oven and immediately wrap the pepper in aluminum foil or place into a brown bag and seal shut. Set aside for about 30 minutes, or until the peppers are cool enough to handle. Remove the stem from each pepper and slice them in quarters. Using your hands, start to remove the skin off the pepper. Slice the pepper into thin strips, place them into a small bowl and drizzle some olive oil over top.
Roasting Pepper on a gas stove burner: Place whole pepper directly over the burner, over medium heat. Turn the pepper several times to evenly char. Follow the same steps above to cool the pepper and remove skin. **If roasting on a burner, make sure you do not walk away from the burner.
Roasting Pepper on the Grill: Turn grill to medium-high heat. Place pepper directly onto the grill. Turn pepper frequently to evenly char all sides. Be sure to keep an eye on the pepper to avoid over burning it. Once all sides are wrinkled and charred, remove from the grill and follow the rest of the steps listed above for cooling and peeling skin off.
Time Saving Tip: You can roast the pepper(s) ahead of time. You can roast them the day before or even a week ahead and store them in an airtight container, in the fridge for up to 2 weeks. I like to roast several peppers and store them. This way, I can add them to recipes throughout the week.
I like to make Roasted Red Peppers myself instead of buying jars of roasted red peppers from the supermarket. They are very simple to make and it costs much less compared to buying them already roasted.