YIELD: 12, 5" quiches
21/2 lbs. green pepper, small dice
12 oz. red onion, small dice
4 oz., 4 Tbsps. olive oil
55 oz. liquid eggs
27 1/2 oz. heavy cream
10 1/2 oz. Boursin cheese 1
2, 5" tart shells, unbaked
- Preheat oven to 275°F. Sauté vegetables in oil until just soft, remove from heat cover; chill.
- Combine the liquid eggs and heavy cream, whisk.
- Portion vegetables between the tart shells. portion the cheese between the shells.
- Ladle the egg mixture into the tart shells. Bake in a preheated 275°F oven until a toothpick comes out cleanly, about 25 minutes, remove and cool.
Submitted by Executive Chef Brian Seto, Legacy Health System, Emanuel Hospital, Portland, OR