Italian Garden Quiche
Ingredients
1 store-bought pie crust
1 tablespoon olive oil
½ cup chopped onion
½ cup bell pepper, diced small
½ cup tomatoes, diced small
5 large eggs, beaten
1 cup half-and-half
1½ cups baby spinach leaves, chopped
1¼ cups shredded cheese of choice
Salt and fresh ground black pepper to taste
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Instructions
Roll out one disc of pie crust dough into a circle. Place crust into the Deep Dish Removable Plate. Insert the Plate into the Max Maker and close the Lid. Plug in the Maker to begin cooking the crust.
Bake crust by itself for 10 minutes. Open Lid and prick crust all over with a fork then continue to cook for 7-10 more minutes until firm and golden.
Prepare the filling while crust cooks. In a skillet over medium heat, with 1 tablespoon of olive oil. Add peppers and onions and sauté until soft and tender, about 5-7 minutes. Add tomatoes and stir to combine. Cook for 1-2 more minutes, remove from heat, and set aside.
In a medium bowl, combine eggs, half-and-half, salt, and pepper. Whisk until combined, then pour egg mixture into the cooked crust. Top with peppers, onions, tomatoes, cheese, and spinach. Season with salt and pepper.
Cook for 20-25 minutes until the eggs are set. Allow to cool to close to room temperature before slicing.
Serve for brunch or as a savory side at any meal and enjoy— che bello!
