Sweet and Spicy Triscuit Quiche

With all the heartiness of a down-home country quiche, the distinct flavor and fiber of Triscuit Crackers added to the crust, and the sweet and spicy tang of homemade Sweet and Spicy Pepper Salsa, this quiche is absolutely everything you can ask for – all in just a few bites!

Sweet and Spicy Pepper Triscuit Quiche 

Crust:
1 pkg. Triscuit crackers, pulsed in a food processor into a rough crumb
1 ½ cups all-purpose flour
10 Tbs. butter, cold, and chopped into 1” cubes
2 large eggs
1 Tbs. white vinegar
2-3 Tbs. cold water

 

Combine the cracker crumbs, flour, butter, eggs, and vinegar in the bowl of a food processor.

 

Process until crumbly.

 

Drizzle in the cold water until the dough begins to form into a ball.

 

Transfer to parchment paper and roll the dough out into a THICK 10” disc.

 

Transfer to a large, deep dish pie plate and flute the crumbly edges.

 

Preheat oven to 425 degrees.

 

Sweet and Spicy Pepper Cheese Filling:
1 cup Sweet and Spicy Pepper Salsa*
8 oz. cream cheese
kosher salt and pepper
4 large eggs
8 oz. sharp cheddar cheese, grated

Fresh cilantro

 

Wipe the bowl of the food processor clean.

 

Pulse together the homemade *Salsa, cream cheese, and salt and pepper until smooth.

 

Add the eggs and process until well combined.

 

Pour the filling into the prepared pie crust and top with the grated cheddar cheese.

 

Bake for 20-25 minutes, until brown and bubbly.

 

Chill for several hours, or overnight, to set.

 

Slice and serve with fresh cilantro.

*Sweet and Spicy Pepper Salsa

2 sweet red peppers

1 bunch cilantro

3 cloves garlic

6 cherry tomatoes

1 small yellow onion

1-2 red or green jalapeños 
1 ½ Tbs. cane sugar

1      Fresh lime 

kosher salt,to taste

 

Wash and pat dry all the veggies. 

Slice the sweet peppers and jalapeños in half, discarding seeds. P

eel the onion and garlic and slice. 

Strip the leaves of the cilantro. 

Char the peppers, onions, and jalapeños over a flame until the skin is bubbly and brown. Cool enough to peel the charred skin.

Gather all ingredients together in the bowl of a food processor and pulse until chunky.