In Wake Forest, North Carolina, a place I called home for 3.5 years in my twenties, sits a well-known favorite of the Olde English Tea Room. As you walk in the door, you are greeted with the fragrance of enough tea to make any tea-lover happy.
They had delicious cakes that friends of mine baked in the wee hours of the morning and the slower hours of the afternoon. Delicious chicken salad and a chicken and rice soup that I ate almost exclusively. And they had quiches.
I never tried theirs because I didn’t know what I was missing. I didn’t start eating quiche until a few years ago. Maybe its because I thought it wasn’t filling or was too dainty of food – I mean, I love macaroni and cheese and a good steak or burger. But, now I know better.
I created this quiche because of the presence of these sweet little peppers that were on sale at my grocery store. Oh goodness. Their sweetness, after cooking just a bit in some olive oil, tasted divine and simple in the pool of eggs and cream and cheese that they baked in. I went the simple route and used a store bought pie dough for the crust – but do what your heart – and your counter space limitation – tell you to do. Maybe you have a pie crust recipe from your grandmother that you use all that time – then by all means use it.
- 1 unbaked pie crust
- 1 cup shredded Italian cheese (I use a 5 cheese blend)
- 1 cup heavy cream
- 6 eggs (I use all natural Great Day Farm eggs)
- 7 sweet mini peppers, chopped, seeded
- olive oil
- ½ tsp dried basil
- ½ tsp dried oregano
- salt and pepper to taste
- Bake the pie crust for about 15 minutes in a 375 degree oven. Remove from oven and allow to cool for a few minutes.
- Chop the peppers and sauté until just soft in evoo. Season with salt and pepper.
- In a bowl, mix the eggs, cream, spices, and half of the cheese.
- When your pie crust is cooled, layer the rest of the cheese in the bottom.
- Then top the cheese with the peppers.
- Then dump in the egg mixture. If you are using a deep dish you will be able to fit all the mixture. If you aren't then you'll have a little left (just scramble it up in a pan and have a breakfast 1 and 2).
- Bake on a baking sheet for about 45 minutes or until no longer jiggly in the center of the quiche.
- Serve with a simple green salad or some fruit and a muffin.