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Roasted Red Pepper and Leek Quiche

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“For this recipe I used sweet onions, a 12 oz. jar of roasted peppers in olive oil. Drain and blot peppers with paper towels to remove excess oil prior to chopping. I also added the Romano cheese on top right before baking. No need to add additional salt. Twenty minute prep time included sauteeing of the onions.”
1hr 30mins

Ingredients Nutrition


  1. Preheat oven to 400 degrees F. Place the pie shell on a cookie sheet for filling. Heat the olive oil in a medium pan. Add onions and sauté until soft. Set aside to cool.
  2. Empty soup mix in separate bowl and add milk and half & half. Whisk the eggs and egg whites until smooth, add to soup/milk mixture. Add white pepper, nutmeg and cayenne if using.
  3. Spread cooled onions in pie shell, cover with ½ C of the shredded cheese. Layer the red pepper on top of the cheese. Cover with the remaining cheese. Pour soup/egg mixture on top.
  4. Bake at 400 degrees F for 15 minutes. Turn oven down to 300 degrees F and bake an additional 45 to 55 minutes or until toothpick inserted in middle comes out clean.
  5. Remove from oven and let sit for 10 minutes before serving.

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