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Crustless Roasted Red Pepper Quiche

Crustless Roasted Red Pepper Quiche

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These really take under 10 minutes to make and if you have pretty little cupcake papers, use them. I love these little muffin tins because there is no clean up and they look divine. If you would rather make a large quiche, use the standard round pan or tin and this recipe might even make 2 of them.

Yields: 12 mini quiches.

Ingredients:

  • 3 tablespoons extra virgin olive oil
  • 2 red bell peppers, sliced
  • 1 chili pepper, chopped, seeds removed for less heat
  • 2 purple onions, sliced
  • 2 cups milk
  • 2 cups Gouda cheese, grated
  • 1 cup Parmesan cheese, grated
  • 1 teaspoon salt, pink Himalayan
  • 1/2 cup fresh basil, chopped
  • 6 eggs

Directions:

  1. Preheat the oven to 325°F.
  2. Prepare a sauté pan on high heat. Add the olive oil and get hot. Add the peppers and onions and sauté for 5 minutes, mixing periodically.
  3. Place in large bowl with the rest of the ingredients and mix well.
  4. Place muffin cups on a sheet pan with parchment paper. Drizzle oil or spray the muffin cups. Using a large spoon, put the mixture evenly into the cups.
  5. Bake for 30-35 minutes.

Notes and Tips:

Feel free to mix and match your favorite cheeses!

Chef Zissie specializes in flavor. She has created a name for herself in the kosher culinary world by studying international cuisines and using the flavors to help people understand healthy cooking in the least intimidating way. She runs exclusive events and classes for her clients, but if you don't have the opportunity to have Chef Zissie as your own private chef, don't fret! On her website she provides daily meal plans with all relevant details, including shopping lists. Her recipes are unique, yet relatable; easy, yet impressive; healthy, yet bursting in flavor.
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