to die for quiche
A very versatile quiche, very hearty. Everyone who has had it begs for the recipe. It is a little time consuming, but worth it. Feel free to substitute any of the meats, cheeses, and veggies to what your family likes or what ingredients you have on hand I like to bake the unfilled pie crusts for about 7 minutes to keep the crust from getting soggy
prep time
30 Min
cook time
50 Min
method
Bake
yield
2 pies
Ingredients
- 1/2 pound bacon
- 2 cups finely diced ham
- 8 ounces sour cream
- 2 - 10 in deep dish unbaked pie crusts
- 1 - onion, chopped
- 1/2 pound chopped mushrooms
- 6 ounces shredded swiss cheese
- 6 ounces shredded sharp cheddar cheese
- 8 - eggs
- 1 1/2 cups half and half
- 1 tablespoon dried parsley
- 1 teaspoon salt and pepper, each or to taste
- 10 ounces frozen chopped broccoli, thawed
- 1 cup green pepper, chopped
How To Make to die for quiche
-
Step 1Preheat oven to 375 degrees F (190 degrees C). Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside. Thaw broccoli and drain.
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Step 2Using 2 t bacon grease or olive oil, saute onions until soft and translucent. Stir in mushrooms, and green peppers,and cook for 2 minutes, or until soft. Stir in ham and cooked bacon. Remove from heat.
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Step 3In a large bowl, combine broccoli, sour cream, salt and pepper. Divide, and spread into pie crusts. Layer with bacon mixture. Mix together Swiss cheese and Cheddar cheese, and sprinkle over pies. Whisk together eggs, half-and-half and parsley. Season with salt and pepper, and pour over pies.
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Step 4Place pies on baking sheet, and bake on middle shelf in preheated oven for 50 minutes. The top will be puffed and golden brown. Remove from oven, and let stand for 20 minutes
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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