#PepperParty: Souffleed Quiche

prize graphic blog (2)

  Happy second day of our party and I know that normally I have a muffin (next week’s is just so yummy) but this week I’ve a great breakfast dish that is terrific to have reheated and eaten at your desk or even better?  Take Monday off and have this dish while snagging an extra long weekend. We have the most amazing sponsors Divemex who are a fabulous produce company that specializes in gorgeous peppers. A little bit more about them (and why I’m so happy to be involved with this company) “The growers of Divemex specialize in greenhouse grown peppers  in state of the art facilities that facilitate the production of the highest  quality peppers in some of the safest facilities anywhere.  But most  importantly, as a Fair Trade Certified company, they have  an unwavering commitment to social responsibility that includes support for  families of their workers, health care for all employees and a child-free  environment.” You should do what I did and send them some Facebook love if possible. Today’s gorgeous prize is knife  Wusthof Classic 8” Chef’s Knife – $190 Value (the rafflecoptor is at the bottom of this post). Today’s treatie? souf4   Souffleed Peppers.   I think of them as a sort of pepper-crust quiche.   These are perfect for breakfast or lunch but my favourite?  A quick dinner. I always start by getting all of my ingredients out together. In this case, I’ve some pretty peppers, cheddar cheese, chevre and anchovies (don’t go all squeamy on me-they melt away). souf1 A  dot of the chevre, an anchovie filet and a topping of shredded cheddar is all these little babies need. souf2 Then came my eggs whipped with a bit of milk, pepper and grated nutmeg. souf3 Everything gets baked together and puffs-up beautifully. souf5 Signature

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#PepperParty: Souffleed Peppers
 
Ingredients
  • 2 large green pepper (sliced in half and the guts taken out)
  • 4 heaping tsp chevre
  • 4 anchovy filet
  • ⅛ cup shredded cheddar for each half of the pepper
  • 4 eggs
  • ¾ cup milk
  • pinch pepper and nutmeg.
Instructions
  1. Place peppers in baking pan. Top with chevre, filet and cheddar. Mix eggs with milk and seasoning and fill to the top.
  2. Bake 25-30 minutes at 375 degrees or until just set.

  a Rafflecopter giveaway

 

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Comments

  1. who would have thought? amazing. yum.

  2. I could eat Roasted Red Pepper Hummus all day long!

  3. I have never seen that done before! OH MY YUM! looks great!

  4. I love stuffed peppers, and this recipe is so easy!

  5. These are simply gorgeous! <3 What an amazing recipe!

  6. Why not use the peppers? Great flavor enhancer. Thanks for linking to What’d You Do This Weekend.

    Linda @ Tumbleweed Contessa

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  1. […] Souffleed Green Peppers by Jane’s Adventures in Dinner […]

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