For those of you who might be scared to try baking a quiche: get over it.
As quickly as possible.
Is it breakfast? Is it dinner? Is it cheesy? Is it a pie? Is it delicious?… YES.
A couple of years ago, this was my very first attempt at quiche. And it was a winner.
It’s now my go-to quiche recipe that’s great for our regular old dinner rotation or having friends over for dinner.
It’s basically a bucket full of yummy.
In fact, after this one, I’ve had trouble trying other quiches. I feel like I’m quiche-cheating.
And, trust me, you won’t want to cheat on this quiche. …
Makes two quiches – Throw the other one in the freezer for a quick dinner in a few weeks!
- 2 (9 inch) deep dish frozen pie crusts
- 1 tablespoon finely chopped green bell pepper
- 1 small onion, finely chopped
- 6 white mushrooms, sliced
- 6 eggs
- 2 cups heavy cream
- 8 ounces shredded Monterey Jack cheese
- 8 ounces shredded Swiss cheese
- 12 ounces cooked ham, chopped
- 1/2 teaspoon vinegar
- 1/8 teaspoon dried tarragon
- 1 pinch garlic powder
- 1 pinch ground nutmeg
- 1 pinch dried parsley
- salt and pepper to taste
- Preheat oven to 350 degrees F (175 degrees C) and pre-bake crusts for 10 minutes. Set aside to cool on racks.
- In a large skillet, saute green pepper, onion and mushrooms until onions are soft and translucent. Remove from heat and set aside.
- In a large bowl, mix eggs and cream together. Stir in the shredded Jack and Swiss cheese, chopped ham and sauteed vegetables. Stir in vinegar and season with tarragon, garlic powder, nutmeg, parsley, salt and pepper. Divide filling into the 2 baked pie crusts. (Note: if it looks like the filling is too high for your two crusts, remove some excess ingredients and place into a shallow, square baking dish – it will make a great mini frittata. Just make sure you check it often, as it will be done earlier.)
- Bake in the preheated oven for 55 to 60 minutes, or until filling is set and crusts are golden brown.