Cheesy red Pepper and Mushroom quiche

Savory, onion and sweet red pepper perk up the mushroom and cheese flavors in this pretty deep- dish pie…and add a little color, too.


  • 170g Roasted Red Pepper Goat Cheese cup
  • 9” pie shell
  • 5 eggs
  • 2 tbsp milk
  • 1 cup sliced mushrooms
  • 2 tbsp vegetable oil
  • 1/3 cup cooked ham, finely diced
  • 1 tsp fresh parsley (optional)
  • salt and pepper

Cooking Process

  1. Preheat oven to 375° F and place the frozen pie shell into oven. Bake 8-10 minutes until lightly golden brown, and turn oven down to 350ºF.
  2. In a small frying pan over medium high heat, sauté mushrooms with oil until soft, approximately 2 minutes. Drain excess oil and water, and set aside.
  3. In a medium size bowl, whisk eggs, milk and Woolwich Dairy Elite Roasted Red Pepper Goat Cheese. Add a few pinches of salt, one pinch pepper and finely chopped parsley.
  4. Stir mushrooms and ham into the goat cheese-egg mixture.
  5. Pour the mixture into pie shell and bake at 350ºF for 40 minutes or until eggs set. Serve warm. Makes the perfect breakfast, lunch or dinner.

Cheesy red Pepper and Mushroom quiche

Bon Appetit!

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Cheesy red Pepper and Mushroom quiche