hypothetical quiche question

bprague

So I like to experiment quite a bit in my cooking but I also like to bounce ideas off of people who have been doing it longer than me (it seems wise).

Lets say I wanted to make individual sized quiche. Would I be able to cut the bottom off a red bell pepper and use that as a fancy sort of "crust" or will it mush down too fast/let out too much water? Cooking times would be in the 20 minute range, if I'm guessing correctly....

kgprice11

So I like to experiment quite a bit in my cooking but I also like to bounce ideas off of people who have been doing it longer than me (it seems wise).

Lets say I wanted to make individual sized quiche. Would I be able to cut the bottom off a red bell pepper and use that as a fancy sort of "crust" or will it mush down too fast/let out too much water? Cooking times would be in the 20 minute range, if I'm guessing correctly....

Im pretty sure it will shrivel up after about 10 mins so it might not be a good idea to use it but a neat idea nonetheless.

melsinct

Peppers are way too watery for that. You can, however, shred zucchini and use that as a crust. Google "zucchini crust" and you'll see some ideas.