Quiche may not be in vogue anymore and I know it's not an "Italian thing", but I still think it's a great option for a mid-week supper or a brunch on the weekend. This has an Italian twist (are you surprised?) with the addition of sharp provolone (an aged Italian cheese), roasted red peppers, and Italian sausage. I've also added a toasted breadcrumb topping for a little crunch. A Little warning ....this is not light on the calories but quite yummy.
Since I've given you two recipes now that use roasted peppers ( I'm sure there will be more), I thought I would show you how to roast your own. Now you can buy roasted peppers in a jar at the store, and I do that too, but I also really like to roast them at home. It's very easy....here goes.....First you buy a nice fresh red bell pepper at the store (by the way.....this works with all kinds of peppers)
To roast the pepper you can either pop it under the broiler until it's charred all over or place it directly over a flame on a gas stove. I have a gas stove so that's how I usually do it.
I use tongs to place the pepper on the burner and to turn it every so often so that all sides gets roasted.
It's gonna get ugly.....don't be afraid.
Now you put the poor little thing in a plastic ziplock bag for about 20 minutes or so to steam and let the skin get loosened up.
After it has steamed enough so that the skin has loosened, begin to peel away the charred outside of the pepper. You can rinse your fingers under a little water if the pepper skin is sticking all over them, but don't rinse the pepper because you will lose flavor. It's all right to have some little charred pieces still hanging on.
See, a beautiful roasted pepper !
Now you want to cut open the pepper and remove the stem, ribs, and seeds.
Now you're ready to use it.
To all of you who already roast your own peppers, I apologize for the long tutorial....just trying to be helpful. Now...on to the quiche recipe....
Sausage, Broccoli, and Provolone Quiche
2 cups small broccoli florets, cooked until tender, but firm (3-4 min. on HIGH in microwave)
2 tblsp. olive oil
2/3 cup chopped onion
2-3 garlic cloves, minced
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. red pepper flakes
1/2 cup chopped roasted red bell pepper
1/2# Italian sausage (out of casings), browned in 1 tblsp. olive oil
1 cup shredded sharp provolone
10" unbaked pie crust, placed into a pie dish
4 eggs, beaten
1 egg yolk, beaten
1 pint heavy cream
Toasted Breadcrumb Topping:
3 tblsp. butter
3/4 cup Italian seasoned breadcrumbs
1/3 cup grated parmesan cheese
Heat the 2 tblsp. olive oil over medium heat. Add the onion and garlic and saute until tender. Add the broccoli and cook 1-2 minutes more. Season with the salt, pepper, and red pepper flakes. Then add the roasted peppers, Italian sausage, and provolone. Mix well and place in the bottom of the pie crust. Combine the eggs, egg yolk, and heavy cream and pour over the top. Place in a preheated 425 degree oven and bake for 15 minutes. Remove and turn the oven down to 325 degrees. Carefully cover the quiche with the toasted breadcrumb topping and bake for 40 minutes or until the center is set. Let cool a bit before cutting. It will be hot!
To make topping: Melt the butter over med.-low heat. Add the breadcrumbs and stir while still over the heat. Remove when lightly toasted. Pour into a bowl and let cool. After cooled, mix in the grated cheese.
Note: I really like this version, but I've also made it with just the broccoli (3 cups instead of 2), provolone, and no topping, and it's still delicious.