Mixed Peppers, Tomato and Feta Quiche


Quiche is an egg pie in a pastry shell. In this quiche eggs are mixed with onions, garlic, mixed peppers, tomato and feta cheese.


Mixed Peppers, Tomato and Feta Quiche

1 (9-inch) frozen pie shell
4 eggs, lightly beaten + 1 egg separated
3 tbsp unsweetened plain yogurt
1/4 cup milk
1/4 cup red onion, diced
2 garlic clove, minced
1/2 cup bell pepper, diced
1 jalapeño pepper, finely diced
1 tomato, diced
1/4 cup feta cheese, crumbled
sea salt and black peppers to taste

Preheat oven and bake pie shell. Preheat oven to 400 degrees F (200 degrees C). Thaw the pie shell at room temperature for about 10 minutes. After 10 minutes, the shell should have thawed enough to be able to pierce the sides and bottom of it with a fork. Once the thawed shell has been pierced, place in the preheated oven and bake for 8 to 10 minutes or when the crust has risen and is starting to turn a light golden brown; then remove from oven and set aside to cool.

Prepare vegetables. Dice the red onion and the bell pepper then set aside in a bowl. Mince the garlic cloves and finely dice the jalapeño pepper and add to the diced vegetables. Dice a tomato and set aside in its own bowl.

Sauté vegetables. In a large skillet or non-stick frying pan, add a tablespoon of olive oil and the diced onions and bell pepper mixture. Sauté the vegetables over medium-low heat for 4-5 minutes or until the onions turn translucent. Add the minced garlic and jalapeño and cook for just 1 minute longer or until fragrant. Transfer the sautéed vegetables to a small bowl and set aside to cool.

Prepare eggs. In a large bowl break four eggs and remove any shells. With the fifth egg, separate the yolk from the whites, placing the yolk in the bowl with the other eggs and the whites aside in its own bowl. With a fork mix both set of eggs separately and then set aside.

Prepare pie crust. Pour the egg whites into the pie shell and rub unto sides and bottom to coat. Place the pie shell back into the oven for just 2 to 3 minutes to bake on the egg white coating then remove from oven. This will help to keep the pie crust crisp and prevent it from becoming soggy.

Prepare egg mixture. In a bowl, whisk together the yogurt and the milk until smooth. Then pour the yogurt / milk mixture into the mixed eggs. Stir in the cooled sautéed vegetables. Crumble the feta and also add to the mixture; then gently fold in the diced tomatoes. Pour the egg mixture into the prepared pie shell.

Bake. Place the pie shell on a baking sheet and bake in preheated oven for 40 to 50 minutes, or until top is golden brown and the filling is set. Remove from oven and allow the quiche to cool for about 10 minutes before serving. Enjoy.

Recipe shared by: J. Marshall

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