Red & Green Pepper Quiche Recipe


Preparation Time5 MinDifficulty LevelEasy
Main Ingredient


 Quiche crust1 (Use 9 Inch Size)
 Vegetable oil1 Teaspoon
 Onion1 Medium, chopped
 Olive oil2 Tablespoon
 Red bell pepper1 Small, sliced into 1 inch strips
 Green bell pepper1 Small, sliced into 1 inch strips
 Crumbled dry oregano1⁄4 Teaspoon
 Crumbled dry basil1⁄4 Teaspoon
 Pimento stuffed green olives8 , sliced
 Pitted black olives8 , sliced
 Grated parmesan cheese5 Tablespoon
 Unbleached flour/Whole wheat flour2 Tablespoon
 Shredded mozzarella cheese1 Cup (16 tbs), packed
 Ricotta cheese1 1⁄4 Cup (20 tbs) (At Room Temperature)
 Half and half cream/Milk1⁄4 Cup (4 tbs)
 Crumbled tofu1⁄4 Cup (4 tbs), well drained
 Parmesan cheese1⁄4 Cup (4 tbs)
 Capers3 Teaspoon, drained
 Sliced black olives3
 Sliced green olives3
 Paprika1 Teaspoon
 Salt To Taste
 Pepper To Taste


Prepare Quiche Crust and set aside to cool.
Saute onions in vegetable oil until soft. Add red and green bell peppers, oregano, basil, salt and pepper. Saute until bell peppers are limp, about 10 minutes. Add green and black sliced olives, 2 tablespoons of the Parmesan cheese, and flour. Stir well and cook for 1 minute. Set aside to cool. Combine remaining 3 tablespoons Parmesan cheese with mozzarella cheese. Set aside.
Custard: Combine ricotta cheese, cream or milk, tofu and Parmesan cheese in a bowl. Beat until smooth. Stir in capers, salt and pepper.
When sauteed vegetables have cooled, spread them in the bottom of the Quiche Crust. Sprinkle with the mixed cheeses and top with custard mixture. Spread the custard over the cheese by mounding it in the center of the quiche and gently spreading it to the outer edges of the crust. Garnish with olives and a sprinkling of paprika.
Bake at 400° F. for 20 minutes. Turn off oven heat and leave quiche in the oven for another 20 minutes. The top should puff up slightly and turn a golden brown. Remove from oven and let cool for 10 minutes before serving. Cut into wedges. Can be served hot or at room temperature.