Shiitake Quiche in a Bell Pepper Shell
(Food For Thought)


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Ingredients

2 medium Bell peppers
1/2 cup finely diced onion, 1 small onion
2 tbs Olive oil
1/4 lb Fresh Forest Garden Organic Farm shiitake mushrooms, caps diced
1 or 2 cloves Garlic (minced)
Salt and pepper
1/8 tsp Ground nutmeg
6 oz. Leelanau cheese Raclette, shredded
3 large Eggs
2/3 cup Shetler Family Dairy cream or milk.

Instructions

Preheat oven to 350 degrees F. Halve the peppers lengthwise through the stem. Keep stem attached and remove seeds and inner white ribs.

In a skillet over moderate heat, sauté onion in olive oil until translucent, 3 to 5 minutes. Add the mushrooms, garlic, salt, pepper and nutmeg. Simmer until most of the moisture from mushrooms evaporates.

Place peppers cut side up in a 9-inch square baking dish or a baking dish that will hold them tightly. Divide mushroom mixture equally among peppers. Divide cheese into two portions. Reserve half. Use the other half to top mushroom mixture in each pepper.

Whisk eggs with cream. Fill peppers equally with egg mixture and place them in oven. Bake peppers until a knife inserted in the center comes out clean and pepper is very tender, 40 to 45 minutes. Raise oven temperature to 400 degrees F.

Remove peppers from oven, top with remaining cheese and return them to oven until cheese is bubbly and browned, about 10 minutes. Remove peppers from the oven and serve hot.
 
 
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