Green Pepper, Red Onion and Boursin Quiche

YIELD: 12, 5" quiches

21/2 lbs. green pepper, small dice
12 oz. red onion, small dice
4 oz., 4 Tbsps. olive oil
55 oz. liquid eggs
27 1/2 oz. heavy cream
10 1/2 oz. Boursin cheese 1
2, 5" tart shells, unbaked

  1. Preheat oven to 275°F. Sauté vegetables in oil until just soft, remove from heat cover; chill.
  2. Combine the liquid eggs and heavy cream, whisk.
  3. Portion vegetables between the tart shells. portion the cheese between the

Register to view the full article

Please register to access this content.

Hide comments


  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.