Quiche With Roasted Chiles & Greens

Directions

1. Heat your broiler. Place your peppers in an even layer skin side up on a foil-lined half sheet tray. Broil for 10 to 15 minutes, as close to the broiling unit as possible, or until very deeply charred and blackened all over. Using tongs transfer the peppers to a bowl and cover with cling wrap to capture the steam. Set the steaming charred peppers aside to soften. Adjust the oven temperature to 375°F.
2. Warm a little bit of olive oil in a large skillet over medium heat. Cook the bacon ends, stirring occasionally until fat is rendered out, and pieces have begun to crisp and turn golden brown, about 8 to 10 minutes.
3. Add the white parts of the scallions to the pan, and cook over medium heat till slightly soft and just beginning to brown on the edges. About 4 to 5 minutes longer. Remove from the heat and set aside the mixture to cool.
4. Using your hands or a small paring knife gingerly remove the blackened skins as well as the seeds from the peppers. A little skin left on here is okay. In the same motion, tear or cut the roasted peppers into irregular strips, adding them to the pan with the bacon and scallions. Once the peppers have all been added to the pan, stir just to combine.
5. In a large bowl whisk together the eggs till well blended, add the half and half, kosher salt, and pepper. Add half the shredded cheese, and green scallions and stir to combine.
6. Place your pre-baked quiche crust on a sheet tray, Line the bottom with the pepper bacon mixture, slowly add the egg mixture and top with the reminder of shredded cheese.
7. Place in the oven and bake for 40 to 45 minutes till mostly set, with a slight wiggle in the middle. Let cool to room temperature or chill in the fridge overnight and serve cold. This quiche can be refrigerated overnight or frozen for up to 1 month. If frozen, thaw overnight in the refrigerator. Let the quiche return to room temperature before reheating in a 325°F oven.