Posted in Recipes

Shishito Pepper Quiche

IMG_1424
http://foodlibrarian.blogspot.com/2009/06/shishito-peppers-japanese-treat.html

Never in a thousand worlds would I have come up with putting shishito in a quiche. I LOVE having shishito as a beer snack, an appetizer, pan fried and lightly flavored with sea salt or soy sauce. (If you haven’t tried it this way yet please do!) And until today, that was basically the only way I have been eating them. Now that we sell the shishitos to a wide range of customers, it is exciting for me to hear how other people prepare the vegetables we make and so I was inspired to broaden my horizon and make a quiche following jalapeno quiche recipes online. I have also tried roasting them and they turned out great! So roast away and freeze shishitos for the cold winter months:)

shishito quiche

Ingredients (6~8 servings)

* 2 strips of bacon, chopped

* 1 medium sized red onion, sliced

* 20 shishito peppers

* 2~3 sprigs of basil

* 1/2 cup heavy cream

* 1/2 cup cheddar cheese, grated

* 4 eggs

*salt and pepper to taste

* ready made pie crust

* A little bit of olive oil

Preparation

1. Heat a little bit of olive oil in a frying pan and add bacon, onions and shishito and cook on medium high heat for 5-10 minutes.

2. Place the contents of the frying pan on the bottom of the pie crust and spread evenly.

3. Layer the basil leaves on top of that and again make sure it is distributed evenly.

4. Mix the eggs, cream, cheese, salt and pepper together and pour on top of the basil.

5. Preheat oven to 350 degrees and bake for 30 minutes.

6. Cool off 10 minutes before cutting.

Enjoy hot or cold! As a snack or a meal!

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4 thoughts on “Shishito Pepper Quiche

  1. Haruka and Jason,
    Thanks for the recipe. I love quiche and plan to make this tonight for a potluck party, using your delicious shishito and substituting sausage for the bacon(from Emily and Farrell at Star Barn). I have a really quick and easy do-it-yourself quiche crust recipe: 1 cup flour (I use half wheat/ half white), 1/2 t salt, 1/4 cup olive oil, 1/4 cup ice water. Mix flour and salt with fork, beat oil and water with a whisk and fold into the flour, mix all with a fork. Press into the quiche pan. Voila.
    Dee
    http://sustainablegrub.wordpress.com

    Like

  2. Hi, I love bt just started to grow ths pepper. The plant is doing great so far & has a lot of flowers & some of the flowers hv already turned into peppers, bt there r 3 of the peppers turned red right away while the rest of the peppers on the plant r green.
    Is there anything wrong wth ths scenarior of the red peppers? I thought they r supposed to b green. Any advise/comments wld b very appreciated. Thnx

    Like

    1. Hello Candace Chan,

      There is nothing wrong with the red peppers. Originally Shishitos are a type of hot pepper. They were bred to become a milder form to suit the Japanese palette. The longer they stay on the vine, the chances of them turning red is higher. Even the green ones will be occasionally hot! It’s like Russian Roulette that way! But that’s what makes them special! You can just use the red ones like you would hot peppers.

      Like

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