Three-Cheese Crust-less Quiche
(note the texture of this quiche is dryer and denser than traditional Quiche recipes)
1 7 or 8 oz jar Fire Roasted Red Peppers, drained and diced
¼ cup plus 2 Tablespoons all-purpose flour
1 teaspoon salt
¾ teaspoon baking powder
¾ teaspoon unsalted butter, melted
9 large eggs
1½ cups coarsely grated extra-sharp Cheddar cheese (6 oz)
1 cup whole-milk ricotta cheese (8 oz)
1 cup grated Parmigiano-Reggiano (2 oz)
3 scallions, finely chopped (½ cup)
Garnish: thin slivers of scallion greens
- Preheat oven to 350 F
- Sift together flour, salt and baking powder into small bowl.
- Beat eggs in large bowl with an electric mixer at medium-high speed until double in volume, about 3 minutes. Add butter, flour mixture and cheeses and mix well at low speed, then stir in peppers and scallions. (At this point, you can pour the mixture into a covered airtight container and store in the refrigerator over night)
- Pour into a buttered 10-inch (6 cup) glass pie plate, sprinkle with a few sliced scallion greens and bake in the middle of the oven until top is golden brown and tester comes out clean, 30 to 35 minutes. Let stand 5 minutes before serving.
