Sunday Brunch: Pita Quiche

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Chef Christopher Kimpel from Kurah Mediterranean in the South Loop was at WGN to share his recipe for Pita Quiche.

Pita Quiche:
Red Peppers
White Onion
Brie Cheese
Idaho Potatoes cut into pieces
Green Pepper
Red Onion
Fresh Rosemary


  1. Cut red peppers, green peppers, and onions into small pieces and saute in the pan
  2. Add Rosemary Butter and salt/pepper
  3. In a separate pan add a small amount of oil and saute onion
  4. Next add eggs, red peppers, spinach and brie cheese; season with salt and pepper
  5. Sautee in pan until eggs are cooks
  6. Place contents of pan into oven and cook for 2 minutes at 450 for a nice crust
  7. Remove from pan and place on bed of arugula

Kurah Mediterranean
1355 S. Michigan Ave.
Chicago, IL 

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