At the Table

Local Breakfast {Part 2}: Quiche “Stuffed” Peppers

I had great ambitions at the beginning of this summer: dreams of delicious, locally sourced breakfasts every Saturday.  I even wrote about it (here).  I promised that I’d keep you updated with our adventures in our farmer’s market Chopped style brunch challenge. And then life happened.  Between vacation, babysitting, house sitting, and an anniversary trip to Washington, D.C., we’ve managed not to have a normal Saturday morning at home since that first brunch post.  After 6 weeks of summer craziness, things have slowed down and we finally had a Saturday with “nothing” to do.  All that to say, I’ve got a very tasty recipe to share with you today.

Eating local week 2

It’s becoming pepper and tomato season here.  Our own plants are growing like crazy, even though they’re not quite as far along as what we found at the market.  Seriously, look at those tomatoes.  Aren’t they beautiful?  I can’t get over how good they tasted.    So, what’s a girl to do with some hot sausage, melty Cabra La Mancha goat cheese, tomatoes, and peppers (from Jeth’s new job at the University’s organic farm.  Yay!).  Quiche it is.

We thought we were being original, baking our quiche inside of hollowed-out bell peppers.  Turns out, someone else had the idea first.  It’s the thought that counts, right?

Quiche stuffed peppers

Quiche “stuffed” bell peppers –  Makes 2

2 bell peppers, tops removed and seeds scooped out
3 eggs
Generous splash of milk (1/4 C. or so)
1/4 pound of hot sausage or chorizo
1/4 onion, diced
1/2 c. shredded sharp cheese (the Cabra La Mancha is proprietary to a particular farm at our market, but white cheddar would work)
Ground black pepper, to taste

For the fresh salsa topping:
1/4 onion, diced
1 tomato, diced
1/2 jalapeno or hot wax pepper, chopped fine
Juice of 1/2 lime
Dash of salt and pepper, to taste

Simmer the peppers in a large pot of water (not boiling) for 5 minutes, just to take a little of the crunch out. Allow them to air dry a little, or pat the insides dry with a paper towel.  Stand them up in a loaf pan, one in each corner.

While the peppers are cooking, saute the sausage with the onion until the meat is cooked through and the onion begins to soften.  Divide it among the peppers and allow it 10 minutes to cool before moving on to the next step.

Whisk the eggs and milk together, season with pepper, and then add the cheese to the egg mixture.  Pour this into the peppers, right over the sausage and onion mix.

Bake at 350° for 35-45 minutes, until the quiche filling has puffed up a bit and has only the slightest jiggle when you nudge the pan.  Remove from the oven and allow to cool for a few minutes before serving.

While the “quiches” are baking, you might want to use that time to mix up a quick fresh salsa topping.  Combine all of the salsa ingredients in a small bowl and allow it to rest for a little while so the flavors can combine.  Spoon a generous scoop of the salsa over the quiches before serving – it really makes the whole thing pop!

Have you been eating local or farmer’s market food this summer?  What would you have done with lots of peppers and tomatoes?

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