This light and flavorful quiche makes a delicious addition to a spring brunch. Before serving, it is topped with a smooth and zesty lemon garlic sauce that sets it apart from other savory breakfast favorites. It is delicious alone, but it also pairs well with a fresh green salad or cup of soup.
SERVINGS: 6
TIME TO TABLE:
10 minutes prep, 40 minutes baking.
INGREDIENTS:
¼ cup chopped yellow bell pepper
¼ cup chopped orange bell pepper
¼ cup chopped Anaheim pepper
2 green onions, sliced
½ cup provolone cheese
1 tablespoon chopped fresh parsley
5 large eggs
1 cup milk
Zest of 1 Paramount Citrus lemon
½ teaspoon salt
¼ teaspoon garlic powder
¼ teaspoon ground black pepper
Lemon Garlic Sauce:
½ cup sour cream
1 teaspoon fresh Paramount Citrus lemon juice
Zest of 1 Paramount Citrus lemon
1 teaspoon grated fresh garlic
PREPARATION
1. Preheat the oven to 350 degrees F. Grease a 9 inch pie pan with olive oil or non-stick cooking spray.
2. Sprinkle the bottom of the pie pan evenly with the peppers, green onions, cheese and parsley.
3. Add the eggs, milk, lemon zest, salt, garlic powder and pepper to a blender. Puree for 20 to 30 seconds, until the ingredients are blended and become frothy.
4. Pour the egg mixture into the pie pan. Place the pan on a baking sheet. Bake for 35 to 40 minutes, or until the center of quiche is set and the top is slightly browned. Let cool for 5 to 10 minutes.
5. To prepare the sauce, stir together the sour cream, lemon juice, zest and garlic in a small bowl.
6. Use a knife and carefully go around the edge of the quiche to separate it from the inside of the pan. Cut the quiche into 6 slices. Top each slice with about 1 tablespoon of lemon garlic sauce before serving.
