Onion and Pepper Quiche

This post is long overdue - I made these quiches for Z's family's Passover celebrations. The recipe is incredibly easy to make (I used this one as my guide), and it was a big hit at the dinner table.

Onion and Pepper Quiche 

Yields: 2 quiches (8-10 servings)

-2 tablespoons (1/4 stick) butter
-1 cup diced yellow onion

-2 bell peppers, cut into strips

-Salt and black pepper
-8 large eggs
-1 1/3 cups half and half
-2/3 cup whole milk
-Salt and black pepper
-1 teaspoon dried oregano

-Pinch of crushed red pepper flakes
-2 1/2 cups grated cheddar cheese, divided

-2 frozen deep dish pie crusts

Directions:

1.) Preheat oven to 325°F.

2.) Melt butter in a large skillet over medium-high heat. Add onions; sauté until they begin to soften, about 2 minutes. Add peppers; season with salt and pepper and sauté until peppers are tender, about 6-8 minutes. Transfer to plate; spread out to cool slightly.
3.) Whisk eggs, half and half, milk, salt, pepper, oregano, and crushed red pepper flakes together in a large bowl. Stir in 2 cups cheddar cheese and onion and pepper mixture. Pour filling into crust. Sprinkle remaining 1/2 cup cheese over quiche.
4.) Bake quiche until puffed, golden brown, and just set in center, about 40-45 minutes. Cool 30 minutes. Cut into wedges.

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I love making quiches for everything from big family gatherings to an easy and versatile weeknight meal. Quiche is also a great go-to recipe to make if you're cooking for a crowd with a wide range of dietary restrictions (for instance, just omit the crust for the gluten-free folks).

What's your favorite dish to make for a crowd?

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