Quiche with roasted red pepper

Quiche is one of my favorite make ahead breakfast that I can divvy up and heat up at work but also is lovely for brunch with spring approaching. As I have said with other pies- knock yourself out and make your own crust or use a a pre-made dough. I recommend Trader Joes dough as it is buttery and taste just as good as when I make dough myself. 

I went with a roasted red pepper and Monterey Jack cheese filling today because I had it on hand but you can put any veggie and cheese combo to substitute with what you have. I normally use a big bunch (or bag or box) of spinach with some feta or chèvre. Use whatever you are in the mood for! 

Ingredients 

Pie dough

5 Large eggs 

1/2 cup half and half 

1 cup roasted red pepper diced (from a jar or roast yourself)

1 cup Monterey Jack cheese shredded 

3 tsp salt 

2 tsp black pepper

Preheat oven to 350. Mix eggs, half and half, and salt. Fill your pie crust- It should fill it up a little over half way. Don't worry if it looks a little low you wants lots of room for veggies and cheese.  

Dice your roasted red peppers and add to eggs in the crust. This will bump it up to about 3/4 full. 

Add about half of your shredded cheese and mix into the egg and red pepper gently with a fork. Top with the rest of your cheese and add pepper. 

Bake for 40-50 minutes at 350 degrees. You want for the top to be brown but the crust not burnt and the center to be soft but not runny. Cool for 10 minutes so the quiche can set. Enjoy!