Gound Pork, Bell Pepper, and Onion Quiche

breakfast quiche 003

1 pound cooked ground pork

1  cup diced onion

1 cup diced green bell pepper

Salt and Pepper to taste

4 large eggs

1/3 cup whole milk

6 ounces or more grated Monterey jack cheese

*We use organic, pastured, and raw ingredients

One 9 inch pie crust:  1 1/2 cups flour, sugar, salt, 4 oz. butter, 1/2 cup cold water.  Mix the flour, sugar, salt in bowl.  Use a pastry cutter to “cut” in the cold butter until it is mixed into fine granules.  Slowly add the cold water.  Turn the mixture onto a floured cutting board.  Knead by hand by folding the dough over several times to help form layers that will make your crust flaky.  Wrap in plastic and refrigerate if you like (up to an hour) for better handling.  I am usually pressed for time and just roll it out and put the dough in the greased pie pan.

Cook the ground pork thoroughly; it will be tan/brown and no longer pink.  Add the bell peppers and onion.  Cook until the peppers are tender and the onions translucent.  In another bowl beat four large eggs with the milk.  Add the cheese, salt, and pepper.  Temper the egg mixture by adding a spoonful at a time of the hot pork mixture into the egg mixture.  You do this so the eggs don’t cook and clump.  Continue adding the pork to the eggs a little at a time.  After about half has been added, add the remaining pork mixture to the egg.  Pour the mixture into your prepared pie crust.  Bake in a preheated oven at 375 degrees Fahrenheit for 30 minutes or until set.

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