Italian Bell Pepper and Cheese Egg Keish
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Keish:2-3 large eggs1/3 cup of milk (2%, or soy milk works as well)1 cup of mozzarella and/or cheddar cheese (use none or lactose free cheese for those who are intolerant)about 1 cup (any colour works) Bell Pepper, sliced1/2-1 medium sized onion, chopped(optional) spices - oregano, basil, roasted peppers flakes, Italian spice mixes are great for this as wellNo Bake Crust:About 1/3 cup of soft butterAbout 3/4 cup of whole wheat/ white/ all purpose flourYou will need:
*Preheat the oven now if you'd like, to 360 degrees
No Bake Crust:
1) Soften butter in a bowl (it is best at room temperature), then begin adding small amounts of the flour and mix it in.
* you may not use all the flour, or may need more - you want to add only enough to get it to become a dough, then stop.
2) Keep adding flour until it makes a dough-like mixture where it no longer sticks to the sides of the bowl and is holding together, yet is slightly crumbly in texture.
3) Take with clean hands form the dough into a crust on the pie plate, if it turns out thin in some places, or doesn't reach all the way up the sides in some places it's not a huge problem, but try your best to make it even all the way around. Now you have the crust ready!
Keish:
1) Slice the peppers, and grate the cheese(s).
2) How you add it is up to you, but begin adding layers of peppers and cheese to the crust, finishing off with a bit of cheese on the top layer.
*Make sure you do not add more than will fit in the crust, don't over-pack it because you still need room for the eggs that will hold it all together! What you add should be flat on the top so the egg can cover everything without overflowing.
3) (Optional) Add your spices to the keish, they can be dry or fresh.
4) In a small or medium bowl, crack 3 eggs and add the milk, then whisk together with a fork or small whisk until the mixture looks smooth.
5) Poor the egg mixture slowly over the keish, making sure it spreads evenly across it and has made its way into the peppers and cheese (and isn't just stuck on top of it), if it hasn't completely it's fine, it should sink in while its baking.
*Make sure that the peppers are generally covered by the egg mixture. If you have a lot of vege's/ cheese, you may need to add less egg mixture, just use enough to cover everything and don't fill it right to the rim or it will overflow!
6) Now Place it in the oven to bake for about 50-60 minutes, keep checking on it after about 30 or 40 minutes (it should be bubbling by now), as ovens vary it could be finished quicker then others (also depending on what you added to it and how much). You will know it is ready when it the top is bubbly yet smooth and looks solidly cooked through (not liquidy). You want to be sure the egg is cooked, it should be relatively solid looking and slightly golden on the top when it is ready.
*The top layer shouldn't break apart, and it shouldn't "jiggle" when you pull it out of the oven, if it's falling apart just by you moving it this means the egg isn't cooked fully!
7) Cut it into 12 pieces and serve, it can be enjoyed warm or cold. Cover and refrigerate it after it's cooled.
*If you notice it's a little runny when you cut it open, this may just be because of the milk - as long as you let it cook for a decent time and let it bake until it was golden on the top the egg should be well cooked even though the milk makes it still be a little runny.
Serving Size: About 12 servings.
Number of Servings: 12
Recipe submitted by SparkPeople user CELESTENOWICK.
No Bake Crust:
1) Soften butter in a bowl (it is best at room temperature), then begin adding small amounts of the flour and mix it in.
* you may not use all the flour, or may need more - you want to add only enough to get it to become a dough, then stop.
2) Keep adding flour until it makes a dough-like mixture where it no longer sticks to the sides of the bowl and is holding together, yet is slightly crumbly in texture.
3) Take with clean hands form the dough into a crust on the pie plate, if it turns out thin in some places, or doesn't reach all the way up the sides in some places it's not a huge problem, but try your best to make it even all the way around. Now you have the crust ready!
Keish:
1) Slice the peppers, and grate the cheese(s).
2) How you add it is up to you, but begin adding layers of peppers and cheese to the crust, finishing off with a bit of cheese on the top layer.
*Make sure you do not add more than will fit in the crust, don't over-pack it because you still need room for the eggs that will hold it all together! What you add should be flat on the top so the egg can cover everything without overflowing.
3) (Optional) Add your spices to the keish, they can be dry or fresh.
4) In a small or medium bowl, crack 3 eggs and add the milk, then whisk together with a fork or small whisk until the mixture looks smooth.
5) Poor the egg mixture slowly over the keish, making sure it spreads evenly across it and has made its way into the peppers and cheese (and isn't just stuck on top of it), if it hasn't completely it's fine, it should sink in while its baking.
*Make sure that the peppers are generally covered by the egg mixture. If you have a lot of vege's/ cheese, you may need to add less egg mixture, just use enough to cover everything and don't fill it right to the rim or it will overflow!
6) Now Place it in the oven to bake for about 50-60 minutes, keep checking on it after about 30 or 40 minutes (it should be bubbling by now), as ovens vary it could be finished quicker then others (also depending on what you added to it and how much). You will know it is ready when it the top is bubbly yet smooth and looks solidly cooked through (not liquidy). You want to be sure the egg is cooked, it should be relatively solid looking and slightly golden on the top when it is ready.
*The top layer shouldn't break apart, and it shouldn't "jiggle" when you pull it out of the oven, if it's falling apart just by you moving it this means the egg isn't cooked fully!
7) Cut it into 12 pieces and serve, it can be enjoyed warm or cold. Cover and refrigerate it after it's cooled.
*If you notice it's a little runny when you cut it open, this may just be because of the milk - as long as you let it cook for a decent time and let it bake until it was golden on the top the egg should be well cooked even though the milk makes it still be a little runny.
Serving Size: About 12 servings.
Number of Servings: 12
Recipe submitted by SparkPeople user CELESTENOWICK.
Nutritional Info Amount Per Serving
- Calories: 124.5
- Total Fat: 8.2 g
- Cholesterol: 66.3 mg
- Sodium: 111.7 mg
- Total Carbs: 8.0 g
- Dietary Fiber: 0.4 g
- Protein: 4.9 g
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