Fire Roasted Peppers and Steak Quiche

This was kicking around in my head for a couple of weeks, trying to get the right mixture of spices that wouldn’t overpower the favors from the primary ingredients. And I was having a debate with myself on whether to add the meat or not. I just couldn’t go without the meat, but if you like simply drop the meat altogether and add a few extra peppers to the mix to make up for the lost volume and you’ve got a “vegan” quiche.

But this one still has the beef. By basically grilling the peppers until they are a little charred, it brings out the roasted flavor in the peppers while also keeping the flavors that you’d have if you simply fried them in a pan. This method or cooking peppers, I’ve been doing for a couple of years with great results. So here is the recipe for the fire roasted peppers and steak quiche.

Serves 8 – 10 (makes one quiche)

Ingredients

• 1/2 lb Sweet Baby Peppers (about 8 – 10 peppers)
• 1/2 lb Thin Flank Steak
• 1/2 of 14.5 oz can Fire Roasted Tomatoes with Garlic
• 1 Tbsp Olive Oil
• 1/2 cup shredded 4 Cheese Italian Blend
• 1 9 in Pie Crust (your choice)
• 3 Tbsp Greek Yogurt
• 3 Tbsp Heavy Cream
• 4 Large Eggs
• 2 tsp ground Black Pepper
• 2 tsp Sea Salt

Preparation

Get your grill going at a medium to medium high heat. Coat the Sweet Baby Peppers with a thin coating of Olive Oil and season with about 1/2 teaspoon of salt and pepper. Prepare the steak by coating lightly with either a fajita seasoning or coat lightly with olive oil then add salt and pepper to taste. Put the peppers on the grill and cook until there is a good char on the outside of the peppers, should be about 5 minutes per side. Remove from the grill and allow to cool. Add the steak onto the grill and cook until you’ve got a good grill marks on the outside, no more than 5 minutes per side. You’re trying for medium rare to medium cooked. Remove from the grill and allow to rest for at least 5 minutes before handling further. This is all you’ll need the grill for.

Prepare your crust as you normally would for a precooked pie crust. By this time the peppers and steak should be cooled enough to handle. Loosely chop up the peppers and the steak into pieces no larger than 1/2 inch. Properly store these two ingredients separately until ready for final assembly.

Final Assembly and Cooking

Preheat oven to 375 F. Mix together the pieces of peppers and steak completely. Open and drain the can of tomatoes and add half of the can to the pepper and steak mixture. Place the whole mixture into the pie crust and top with about half of the shredded cheese. In a large mixing bowl combine the Yogurt, Cream and Eggs together and whisk until fully mixed and fluffy. This usually takes about 4 minutes, and you should add salt and pepper to taste about midway through mixing. Pour the egg mixture over the filling in the pie crusts until almost to the top of the crust. Top with the remaining cheese and put into the oven for 35 – 40 minutes or until lightly golden browned on top. Remove from the oven and either serve or pack it up to take to the rink.