Holiday Quiche

(from Ryan77’s recipe box)

Source: Joanne Fluke

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

  1. Preheat the oven to 350°F, rack in the middle position.

  2. Preheat the oven to 350°F, rack in the middle position.

  3. The Holiday Quiche Pie Shell

  4. The Holiday Quiche Pie Shell

  5. Roll out pie crust and place in 9 inch deep-dish pie plate.

  6. Roll out pie crust and place in 9 inch deep-dish pie plate.

  7. Prepare your piecrust by separating one egg. Throw the white away and whip up the yolk with a fork.

  8. Prepare your piecrust by separating one egg. Throw the white away and whip up the yolk with a fork.

  9. 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.

  10. 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.

  11. 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.

  12. 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.

  13. Combine the eggs with the cream and whisk them until they’re a uniform color. When they’re thoroughly mixed

  14. Combine the eggs with the cream and whisk them until they’re a uniform color. When they’re thoroughly mixed

  15. Pour eggs into a pitcher and set it in the refrigerator until you’re ready to assemble the rest of your quiche.

  16. Pour eggs into a pitcher and set it in the refrigerator until you’re ready to assemble the rest of your quiche.

  17. Spread the red and green pepper pieces out in the bottom of your pastry-lined pie pan.

  18. Spread the red and green pepper pieces out in the bottom of your pastry-lined pie pan.

  19. Sprinkle the cup of herb-seasoned stuffing mix over the top of the peppers.

  20. Sprinkle the cup of herb-seasoned stuffing mix over the top of the peppers.

  21. Spread the grated Swiss cheese and the grated Monterey Jack cheese on top of the stuffing mix.

  22. Spread the grated Swiss cheese and the grated Monterey Jack cheese on top of the stuffing mix.

  23. Add meat to mixture.

  24. Add meat to mixture.

  25. Sprinkle on the onion powder and the salt.

  26. Sprinkle on the onion powder and the salt.

  27. Grind the pepper on top.

  28. Grind the pepper on top.

  29. 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.

  30. 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.

  31. Give your custard mixture a good whisk. Then pour it over the top of your quiche, filling it about half way.

  32. Give your custard mixture a good whisk. Then pour it over the top of your quiche, filling it about half way.

  33. 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.

  34. 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.

  35. 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.

  36. 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.

  37. Let it cool for 15 to 30 minutes on a cold stovetop or a wire rack, and then cut and serve.

  38. Let it cool for 15 to 30 minutes on a cold stovetop or a wire rack, and then cut and serve.

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