This quiche recipe is the best! It is easy to make and tastes so delicious. It freezes well after it is baked. Use ham, bacon, sausage, or any combination thereof.
Ingredients
- deep-dish frozen pie crusts: 2 piece (9 inch)
- onion: 1 piece (chopped)
- mushrooms: 1 can (4.5 ounce can, chopped)
- green bell pepper: 1 Tbsp (finely chopped)
- heavy cream: 2 cups
- eggs: 6 piece
- ounces cooked ham: 12 piece (chopped)
- ounces shredded Monterey Jack cheese: 8 piece
- ounces shredded Swiss cheese: 8 piece
- vinegar: 0.5 tsp
- tarragon: 0.125 tsp (dried)
- pinch garlic powder: 1 piece
- pinch ground nutmeg: 1 piece
- pinch dried parsley: 1 piece
- salt and pepper: (to taste)
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C).
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Par-bake crusts in the preheated oven for 10 minutes. Set aside to cool on a wire rack.
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Sauté onion, mushrooms, and green pepper in a large skillet until onion is soft and translucent. Remove from heat and set aside.
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Whisk together cream and eggs in a large bowl until well combined. Stir in ham, Jack cheese, Swiss cheese, and sautéed vegetables. Stir in vinegar and season with tarragon, garlic powder, nutmeg, parsley, salt and pepper. Divide filling evenly between par-baked pie crusts.
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Bake in the preheated oven until filling is set and crusts are golden brown, 55 to 60 minutes.
