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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
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I love this quiche! It can be reheated and taste just as good as when I first made it. It freezes really well AND this recipe makes 2 quiches! Try different combinations of meats and cheeses to find the flavors you are after. Read more . This is a very adaptable recipe. Quick to make. :D Ingredients:
2 (9 inch) frozen deep dish pie crusts |
1 small onion, finely chopped |
8 oz. sliced fresh button mushrooms |
**(i have made this w/chantrelles sauted first in garlic and butter, then added to the quiche mixture) |
6 eggs |
2 c. heavy cream |
8 oz. shredded monterey jack cheese |
8 oz. shredded swiss cheese |
6 oz. sharp cheddar |
12 oz. cooked ham, chopped |
1/2 t. apple cider vinegar (can use regular white vinegar) |
1/8 t. dried tarragon |
1 t. garlic powder |
1 pinch of netmeg |
1 pinch of dried or fresh parsley |
1/2 jalopeno, finely chopped (please omit if this does not work for you) |
salt and pepper to taste |
Directions:
1. Preheat oven to 350 degrees F. Poke holes in pie crusts with a fork to prevent shrinkage and bubbles and pre-bake pie crusts for 10 minutes. Set aside to cool on rack.
2. In a large skillet, saute onion and mushrooms until onions are soft and translucent. **If using Chantrelles already sauted, add to onions after they have become translucent. Remove from heat and set aside.
3. In a large bowl, mix eggs and cream together. Stir in the shredded Jack, Swiss, and sharp cheddar cheese, chopped ham and sauteed vegetables. Stir in vinegar and season with tarragon, garlic powder, nutmeg, parsley, jalopeno, salt and pepper. Divide filling into the 2 baked pie crusts. **Note: I find that I have a little mixture still left over and I put this in a small custard dish to bake with the rest of the quiches.
4. Bake in the preheated oven for 55 to 60 minutes, or until filling is set and crusts are golden brown. **Note: If you do not want the crust to get to dark on the rim, put a crust shield or homemade aluminum shield around rim of pie plates.
5. Allow to cool for 5 to 10 minutes before serving.
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