Roasted Red Bell Pepper And Poblano Quiche

1. 1

   Cut the peppers in half and remove the seeds and veins. Place them, cut side down, on a shallow, foil-lined baking pan. Roast them directly under the broiler of the oven until charred; wrap them in paper towels, then seal them in plastic storage bags and let them sweat at least 10 minutes.

2. 2

   While the peppers are sweating, melt the butter in a small, heavy skillet over medium heat. Add the onions and cook, stirring frequently, until soft and fragrant. Remove from heat and set aside.

3. 3

   Remove the peppers from the plastic and paper towels, then peel, dice and set aside. In a medium mixing bowl, whisk together the eggs, half and half, salt pepper and cumin.

4. 4

   Spread the peppers and onion in the bottom of a well-buttered deep-dish pie plate, then sprinkle the cheese evenly over the top. Gently pour the egg mixture over all - it should come up nearly to the top of the pie plate. Carefully place the quiche in the top half of the oven.

5. 5

   Bake at 375u00b0 F until the quiche is browned and set, 35 - 45 minutes. Let it rest at least 15 minutes before cutting.

* Per serving · 4 servings · Values may vary.

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