Beef and Pepper Quiche; tech problem solved

I made this a few weeks ago, when I still had a few tomatoes left from my garden.

I will admit that I do, very occasionally, buy tomatoes in the winter. Even the relatively hard ones will add a bit of flavor when cooked in a dish like this.

As usual, this has a potato crust.

Someday I might actually make a proper pie crust….

More likely I’d just buy one at the supermarket.

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Beef and Pepper Quiche

A shredded potato crust makes this an easy last-minute dinner – with 30 minutes to relax while it bakes.

  • Author: Katie Zeller
  • Prep Time: 25 minutes
  • Cook Time: 35 minutes
  • Total Time: 1 hour
  • Yield: 2 servings 1x
  • Category: Quiche

Ingredients

Scale
  • Crust:
  • 2 medium potatoes, 12oz (360gr) total, shredded (not peeled)
  • 1 egg 
  • 1/4 tsp celery salt
  • 1 tsp olive oil
  • Filling:
  • 1 onion, chopped
  • 1 red pepper, chopped
  • 2 cloves garlic, minced
  • 8oz (240gr) ground beef
  • 2 tomatoes, very thinly sliced
  • 1 tsp chili powder
  • 1 tsp oregano
  • 3oz (90gr) Gruyere cheese, sliced
  • 2 tsp olive oil
  • 3 eggs
  • 1 tbs Dijon-style mustard
  • 1/2 cup (4oz, 120ml) cup milk
  • 1/2 cup (4oz, 120gr) Greek yogurt

Instructions

  • Mix shredded potato, salt and egg.
  • Pat into a lightly oiled quiche or 10″ (25cm) pie plate, working it up the sides a bit for the edges.
  • Bake in 400F (200C) oven for 15 minutes.
  • Sauté onions, pepper and garlic in oil over medium high heat until tender
  • Add beef and sauté, breaking it up as is browns
  • .Add chili powder, oregano,and set aside until needed
  • Whisk eggs, mustard, yogurt and milk together.
  • To assemble:  Remove crust from oven.
  • Arrange the tomatoes in a single layer on crust.
  • Spread the beef mixture evenly on top.
  • Top with cheese.
  • Pour egg mixture over all and bake, 30 minutes.
  • Remove from oven and let rest 5 minutes before cutting.

Notes

I usually put the quiche dish on a baking sheet to make it easier to handle – it gets kind of full.

Keywords: quiche, potato crust, beef, peppers

Beef and Pepper Quiche

My technical problem has been solved.

I think.

It was entirely my fault.

I think.

The issue was that I was getting perilously close to using up my allotted 800,000 CPU seconds for the month.

In my defense I didn’t know my CPU seconds were monitored let alone limited.

Now I do so I shall be more diligent.

My site host was kind enough to inform me when I hit the 90% mark.

They were also kind enough to offer some potential causes.

In a nutshell, the the cause was my very bad habit of leaving browser tabs open even when I’m not using them and have no plans to use them in the near future.

I was leaving my admin page open which, of course, was constantly updating itself even though I was doing nothing.

Silly thing….

I mean, really…. these computers should be smarter than that.

Actually, it was a plugin causing the issue but only because I let it.

In other words it was my fault.

I have learned my lesson, and all is forgiven.

Until the next time.

Aren’t you glad I told you all that?

4 thoughts on “Beef and Pepper Quiche; tech problem solved”

  1. Maybe I’ll make this for dinner tonight. I keep forgetting to take something out of the freezer, but I always have stuff to make quiche! 🙂

    So glad your ‘problem’ got fixed.

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