Roasted Poblano Pepper Quiche Recipe

Name: Roasted Poblano Pepper Quiche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 poblano peppers; 1 red bell pepper; 6 eggs; 3/4 cup milk; 1 small onion, chopped; 1 small handful cilantro, chopped; 1 teaspoon ground cumin; 1 teaspoon garlic salt; pepper, to taste; 1 refrigerated pie crust; 1 cup shredded jalapeno cheese or 1 cup monterey jack pepper cheese; fresh fruit, for serving on the side

Servings: persons

2 poblano peppers
1 red bell pepper
6 eggs
3/4 cup milk
1 small onion, chopped
1 small handful cilantro, chopped
1 teaspoon ground cumin
1 teaspoon garlic salt
pepper, to taste
1 refrigerated pie crust
1 cup shredded jalapeno cheese or 1 cup monterey jack pepper cheese
fresh fruit, for serving on the side

1
["Preheat oven to 400u00b0F. Place the 3 peppers on a baking sheet.", "Roast the peppers in the preheated oven for 20-25 minutes, or until skin begins to shrivel. Remove from the oven and let cool. Reduce the oven temperature to 350u00b0F.", "Meanwhile, in a mixing bowl, whisk the eggs, milk, chopped onions and cilantro. Whisk in the cumin, garlic salt and pepper.", "Add the pie crust to a lightly greased 9"" pie plate.", "Once the peppers have cooled, cut the core and seed out of the roasted peppers. Peel any skin off that will come off easily. Then chop the peppers into small pieces. Stir them into the egg mixture and then pour into the pie plate.", "Bake in the oven for 40-45 minutes, or until egg bounces back in the middle of the dish. Remove from the oven and sprinkle a thin layer of shredded cheese on top. The heat from the quiche will melt it quickly.", "Serve the Roasted Poblano Pepper Quiche with fresh fruit."]

395

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 poblano peppers, 1 red bell pepper, 6 eggs, 3/4 cup milk, and more.

Yes, Roasted Poblano Pepper Quiche falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roasted Poblano Pepper Quiche

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions