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    $5 Dinners | Budget Recipes, Meal Plans, Freezer Meals

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    Roasted Poblano Pepper Quiche

    November 8, 2013 by Erin, The $5 Dinner Mom 3 Comments

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    Roasted Poblano Pepper Quiche

    Egg pie. That’s what my about to be 4 year old called this quiche.

    He has become quite the sous chef in the past few weeks…always coming into the kitchen and helping me cook. I’ve started to let him help me crack the eggs (highly supervised still!) and taught him it’s better to crack on the counter than the edge of the bowl, and how to keep the yolk from running all over the counter. 

    He said, “Mom, I don’t think I like ‘egg pie.'” I responded with the typical you-won’t-know-til-you-try-it montage that every parent with a toddler or picky eater preaches on a daily basis.

    I carefully cut a bite that would please his picky taste buds and he tried. And then this…

    “Mom, I love this ‘egg pie.'”

    It was tough, but I resisted the second half of that “see, you never know what you might be missing out on” speech and instead let him keep enjoying his egg pie.

    Love the flavors that filled this quiche, and I hope you will too!

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    Roasted Poblano Pepper Quiche

    An "egg pie" breakfast for dinner meal! Also known as a quiche - and this one is delicious!
    Prep Time10 minutes
    Cook Time25 minutes
    Servings - 4 servings

    Ingredients 

    • 2 poblano peppers
    • 1 red bell pepper
    • 6 eggs
    • 3/4 cup milk
    • 1 small onion, chopped
    • 1 tsp chopped cilantro
    • 1 tsp ground cumin
    • 1 tsp garlic salt
    • Pepper
    • 1 pie crust homemade or store bought
    • 1 cup shredded pepper jack cheese
    • Fresh fruit side dish

    Instructions

    • Preheat oven to 400 F. Place the 3 peppers on a baking sheet.
    • Roast the peppers in the preheated oven for 20-25 minutes, or until skin begins to shrivel. Remove from the oven and let cool. Reduce the oven temperature to 350.
    • Meanwhile, in a mixing bowl, whisk the eggs, milk, chopped onion and cilantro. Whisk in the cumin, garlic salt and pepper.
    • Add the pie crust to a lightly greased 9" pie plate.
    • Once the peppers have cooled, cut the core and seeds out of the roasted peppers. Peel any skin off that will come off easily. Then chop the peppers into small pieces. Stir them into the egg mixture and then pour into the pie plate.
    • Bake in the oven for 40-45 minutes, or until egg bounces back in the middle of the dish. Remove from the oven and sprinkle a thin layer of shredded cheese on top. The heat from the quiche will melt it quickly.
    • Serve the Roasted Poblano Pepper Quiche with fresh fruit.

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    138 shares
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    Filed Under: Breakfast Recipes, Budget Friendly Recipes, Eggs Recipes Tagged With: popular recipes

    Comments

    1. Amy says

      December 30, 2013 at 8:59 am

      I must make this! One of the things I want to finally do in 2014 is to get brave and make a quiche! This is the ONE!!!! 😀

      Reply
    2. Kate says

      February 19, 2014 at 10:56 am

      Could you make this crustless? I think that it would be possible (and then a true contender for pantry meal status), although it reminds me that I got an easy pie crust recipe years ago through a bookclub.

      VONNIE’S EASY PIE CRUST
      Ingredients
      • 1 1/2 cups plus 1 tablespoon ALL PURPOSE FLOUR
      • 1 1/2 tablespoons SUGAR
      • 1/2 teaspoon SALT
      • 1/2 cup VEGETABLE OIL (grape seed or walnut oil is a bit more pricey, but very yummy)
      • 3 tablespoons COLD MILK (I also use ½ and ½)

      Directions
      1. Place all DRY INGREDIENTS in pie pan and mix thoroughly with your fingers. (Why NOT?)
      2. In measuring cup, add COLD MILK to the VEGETABLE OIL and whisk together with a fork until emulsified.
      3. Add liquid to the pie pan and mix with a fork until ingredients are totally blended.
      4. Press dough against the sides of the pan, spreading the remainder evenly on the bottom.
      5. Flute the crust around the rim of the pan.
      6. Add filling and bake according to directions suggested by your pie recipe.

      For a PRE-BAKED crust, prick bottom of pan with a fork and bake at 425 degrees for approximately 15 minutes, checking often for brown-ness.

      Reply
    3. LL says

      October 14, 2020 at 5:07 pm

      Do you need to cook the crust first or no?

      Reply

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    I’m Erin Chase…

    Also known as the
    $5 Dinner Mom.

    I have a little problem. I cannot make a meal that costs more than $5.
    It’s a fun challenge,
    and my pocketbook
    thanks me.
    Want to join me?

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