Roasted Red Pepper and Feta Quick Quiche
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
- salt and pepper to taste
- 1 tablespoon olive oil
- 1/2 cup whole wheat flour
- 1 stick butter
- crust
- 3 tablespoons cold water
- 1/4 cup feta cheese crumbled
- filling
- 1 small onion diced
- 1 1/2 cups skim milk
- 5 large eggs
- 5/6 cup all purpose flour
- 1/2 cup roasted red peppers chopped
- Carbohydrate 20.1662789784698 g
- Cholesterol 301.540937503527 mg
- Fat 20.1339857481902 g
- Fiber 1.639949606743 g
- Protein 12.8938929094665 g
- Saturated Fat 10.4677478004241 g
- Serving Size 1 1 Serving (196g)
- Sodium 357.08695921666 mg
- Sugar 18.5263293717268 g
- Trans Fat 2.05329272666047 g
- Calories 310 calories
1. Cut the butter into pieces, placing half of the pieces in a bowl in the freezer, and the other half in a bowl in the fridge. Preheat oven to 375 degrees. 2. Meanwhile, heat the olive oil over medium heat in a saute pan. Dice the onion and add to pan, stirring often, until caramelized. Set aside to cool. 3. Mix the flours in a food processor, then add the butter from the freezer. Pulse until there are coarse crumbs, then add the butter from the fridge. Pulse until butter is distributed throughout. Add the water, one tablespoon at a time and mix until a dough forms. 4. Pat dough into the bottom and sides of a 9-inch pie plate. Prick with a fork, then cook in the oven for 12 minutes. 5. Meanwhile, prepare the filling. In a medium bowl, whisk together the eggs, milk, salt and pepper. If using jarred peppers, try to remove most of the excess oil with a paper towel. Place peppers, cheese, and onions in the egg mixture and stir. 6. When the crust is done cooking, pour the filling on top of the crust and bake until the custard is set, about 30-40 minutes.
