Say that ten times fast!!! Love this quiche and make it ALL the time! It’s so quick and easy but looks impressive which is great if you’re hosting brunch! I make a batch of fresh blueberry scones and voila! Martha Stewart style!
***This recipe includes eggs and dairy but can easily be made dairy-free***
Ingredients
- 4 organic eggs
- 1/2 cup organic milk or milk alternative (i.e., rice milk, coconut milk)
- Red pepper
- Frozen or fresh corn kernels
- Smoked turkey or pork Kolbassa, diced
- 1/2 cup grated cheddar or non-dairy cheese alternative such as Daiya brand. Can omit altogether if you want also.
- 1/4 red onion, diced
- 1 clove organic garlic minced
- 2 tbsp olive oil
- 1/8 cup chives, chopped
Directions
- Preheat oven to 350 degrees.
- Roast whole red pepper in oven at 500 degrees turning frequently until darkened on all sides and then remove from oven and place in a paper bag to cool. Once cooled, remove skin by peeling off and seed and chop. You can also chop and cook on cast iron skillet as I am doing here: http://theallergymom.com/wp-content/uploads/2018/07/img_0795.mov
- Heat one tbsp olive oil in a frying pan and sauté onions and garlic until translucent and fragrant. Use the other tablespoon of olive oil to grease your pie dish.
- Add corn niblets/kernels and kolbassa and cook for two minutes over medium heat until it is all lightly browned and fragrant.
- Whisk eggs, and milk (or alternative) in a stainless steel or glass bowl. http://theallergymom.com/wp-content/uploads/2018/07/img_0798.mov
- Add cheese (or alternative if using) to your egg mixture. Season with freshly ground sea salt and pepper.
- Add corn, kolbassa, onion and garlic mixture and peppers to the egg and cheese mixture and combine all ingredients.
- Pour into prepared baking dish.http://theallergymom.com/wp-content/uploads/2018/07/img_0801.mov
- Optional to sprinkle with green onions if your family likes them.
- Bake at 350 degrees for 20-30 minutes or until cooked through and bubbly. The top should be golden.
