This quiche is colorful and very good. Broccoli, corn, and bell pepper complement each other well. This can be made ahead and served the next day.
1 single pie crust
2 tablespoons butter
1 small onion, diced
1 red bell pepper, chopped
1/2 pound broccoli florets, cooked and well drained
5 large eggs
1/2 cup canned whole corn kernels, well drained
2 cups half and half
1 cup cheddar cheese, grated
1/2 teaspoon salt
1/4 teaspoon pepper
Preheat the oven to 375 degrees.
- Make the crust according to package or recipe directions. Form the crust in a 9-inch deep dish pie pan.
- In the butter, sauté the onion, red bell pepper, and florets until the onion and red pepper are crisp-tender. Set aside.
- In a medium bowl, whisk the eggs until blended. Add the sautéed vegetables, corn kernels, half and half, grated cheese, salt, and pepper.
- Pour the filling into crust and bake for 45 minutes or until the quiche tests done. The quiche is baked when a thermometer inserted in the center of the pie reads 170 degrees.