A Red Pepper Quiche

I decided to make quiche for dinner yesterday and tried the quiche recipe in the Nourishing Traditions cookbook. I didn’t have all the ingredients that Sally Fallon laid out in her recipe. So, I’ll put it here how I made it. I did use her flaky pie crust recipe for the crust, but you can probably use any crust recipe you want. That particular recipe compromises the basic principles by using unbleached white flour. gasp.

• 2 red bell peppers, seeded and cut into a julienne
• 1/2 of a sweet onion, finely sliced
• 2 tablespoons extra virgin olive oil
• 3 egg yolks (cage free if you can)
• 1/2 cup sour cream
• sea salt & pepper
• roughly 1 cup freshly grated sharp cheddar cheese

Roll out your dough (if you’re making your own) and line a 10-inch pie dish. I used my Pampered Chef stoneware pie dish. Half bake the crust accordingly. Saute peppers and onion in olive oil until soft. Beat yolks with sour cream, salt & pepper, and half of the cheese. Place peppers/onion in the crust and pour the egg mixture over those. Top with remaining cheese and bake at 350 degrees for about 1/2 hour.

The crust wasn’t real pretty, but it sure was some kinda good. I served it up with a mixed fruit salad. Even the 4yo ate some, with coaxing, of course. This will be added to my recipe list for those menus I’m working on.

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