Categories: Breakfast
Ingredients
- 9 inch deep-dish pie shell
- 5 eggs
- 11/2 cups heavy whipping cream
- 1 red bell pepper, washed, seeded and diced into bite-sized pieces
- 1 green bell pepper, washed, seeded and diced into bite-sized pieces
- 1 cup herb-seasoned stuffing mix
- 1 cup grated Swiss cheese
- 1 cup grated Monterey Jack cheese
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup of cubed ham, chicken, or turkey (optional)
Directions
-
Preheat the oven to 350°F, rack in the middle position.
-
Preheat the oven to 350°F, rack in the middle position.
-
The Holiday Quiche Pie Shell
-
The Holiday Quiche Pie Shell
-
Roll out pie crust and place in 9 inch deep-dish pie plate.
-
Roll out pie crust and place in 9 inch deep-dish pie plate.
-
Prepare your piecrust by separating one egg. Throw the white away and whip up the yolk with a fork.
-
Prepare your piecrust by separating one egg. Throw the white away and whip up the yolk with a fork.
-
Brush the bottom and inside of your piecrust. Prick it all over with a fork and bake it in a 350°F oven for 5 minutes.
-
Brush the bottom and inside of your piecrust. Prick it all over with a fork and bake it in a 350°F oven for 5 minutes.
-
Take it out and let it cool on a wire rack or a cold stove top while you mix up the custard. If “bubbles” have formed in the oven, immediately prick them with the fork to let out the steam.
-
Take it out and let it cool on a wire rack or a cold stove top while you mix up the custard. If “bubbles” have formed in the oven, immediately prick them with the fork to let out the steam.
-
Combine the eggs with the cream and whisk them until they’re a uniform color. When they’re thoroughly mixed
-
Combine the eggs with the cream and whisk them until they’re a uniform color. When they’re thoroughly mixed
-
Pour eggs into a pitcher and set it in the refrigerator until you’re ready to assemble the rest of your quiche.
-
Pour eggs into a pitcher and set it in the refrigerator until you’re ready to assemble the rest of your quiche.
-
Spread the red and green pepper pieces out in the bottom of your pastry-lined pie pan.
-
Spread the red and green pepper pieces out in the bottom of your pastry-lined pie pan.
-
Sprinkle the cup of herb-seasoned stuffing mix over the top of the peppers.
-
Sprinkle the cup of herb-seasoned stuffing mix over the top of the peppers.
-
Spread the grated Swiss cheese and the grated Monterey Jack cheese on top of the stuffing mix.
-
Spread the grated Swiss cheese and the grated Monterey Jack cheese on top of the stuffing mix.
-
Add meat to mixture.
-
Add meat to mixture.
-
Sprinkle on the onion powder and the salt.
-
Sprinkle on the onion powder and the salt.
-
Grind the pepper on top.
-
Grind the pepper on top.
-
Put a drip pan under your pie plate.This will catch any spills that might occur when you fill your quiche with the custard mixture.
-
Put a drip pan under your pie plate.This will catch any spills that might occur when you fill your quiche with the custard mixture.
-
Give your custard mixture a good whisk. Then pour it over the top of your quiche, filling it about half way.
-
Give your custard mixture a good whisk. Then pour it over the top of your quiche, filling it about half way.
-
Open your oven, pull out the rack and set your pie plate and drip pan on it. Pour in more custard mixture, stopping a quarter-inch short of the rim. Carefully push in the rack, and shut the oven door.
-
Open your oven, pull out the rack and set your pie plate and drip pan on it. Pour in more custard mixture, stopping a quarter-inch short of the rim. Carefully push in the rack, and shut the oven door.
-
Bake your Holiday Quiche at 350°F for 50 to 60 minutes, or until the top is nicely browned and a knife inserted one-inch from the center comes out clean.
-
Bake your Holiday Quiche at 350°F for 50 to 60 minutes, or until the top is nicely browned and a knife inserted one-inch from the center comes out clean.
-
Let it cool for 15 to 30 minutes on a cold stovetop or a wire rack, and then cut and serve.
-
Let it cool for 15 to 30 minutes on a cold stovetop or a wire rack, and then cut and serve.