Cheesy Bell Pepper & Herb Quiche

We had out of town guests come in late last night, so before they arrived I made a quiche to reheat in the morning for breakfast. Perfect. I can't believe I've never made a quiche before. Ridiculously easy and this one tastes amazing! It is certainly a great base and you can change up the vegetables however you like!

Cheesy Bell Pepper & Herb Quiche
original recipe from Woman's Day

• 1 refrigerated rolled pie crust or your own 9 inch crust
• 1 large onion, roughly chopped
• 1 bell pepper, roughly chopped
• 2 cloves garlic, finely chopped
• 4 large eggs
• 3/4 cups whole milk
• 1/2 cup sour cream, reduced fat
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon Kosher salt
• 1/4 teaspoon black pepper
• 1/4 cup chopped fresh parsley
• 1 cup shredded cheddar cheese

Directions

1. Heat oven to 425 degrees F. Fit the pie crust into and up the sides of a 9-inch pie plate; fold the edge of dough underneath itself to create a thicker 1/2-inch border that rests on the lip of the plate and crimp as desired. Using a fork, prick the bottom of the crust. Place on a rimmed baking sheet and bake until lightly golden, 10 to 12 minutes. Remove, let cool slightly and reduce oven heat to 375 degrees F.
2. Meanwhile, heat 1 tablespoon oil in a large skillet over medium heat. Add the onion and cook, stirring occasionally, for 5 minutes. Add the pepper and cook, stirring occasionally, until just tender, 3 to 4 minutes more. Stir in the garlic and cook for 1 minute; remove from heat.
3. In a large bowl, whisk together the eggs, milk, sour cream, nutmeg, and salt and pepper. Stir in the parsley and Cheddar.
4. Scatter the onion–bell pepper mixture over the bottom of the crust. Pour the egg mixture on top and bake until set and a knife inserted in the center comes out clean, 40 to 45 minutes. Let rest for 5 minutes. Serve with a salad, if desired. 

This could also easily be frozen and saved for another day!