INGREDIENTS
All-purpose flour, for rolling
1 homemade or store-bought single-crust pie dough
1 tablespoon unsalted butter
1 cup medium diced yellow onion
2 cups sliced mushrooms
1 red pepper diced
1 green pepper diced
Coarse salt and ground pepper
6 large eggs
3/4 cup heavy cream
1 cup grated sharp cheddar (4 ounces)
DIRECTIONS
1. Preheat oven to 375 degrees. Lightly flour a rolling pin and work surface and roll out dough to a 12-inch round. Place in a 9-inch pie plate, fold overhang under, and crimp edge. Place a sheet of parchment paper over dough and fill with pie weights or dried beans. Bake until edge is dry and light golden, about 20 minutes. Remove parchment and weights.
2. Meanwhile, in a large skillet, melt butter over medium-high. Add onion, mushrooms, red and green peppers. Season with salt and pepper, and cook until soft, 8 to 10 minutes. In a medium bowl, whisk together eggs and cream. Add all the cooked vegetables, cheese and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Whisk to combine, pour into crust, and bake until center of quiche is just set, 40 to 45 minutes. Serve warm or at room temperature.
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