Name: Quiche Supreme
Prep time: 15 min
Cook time: 15 min
Yield: 16
Ingredients: Deep-dish frozen pie crusts - 2 (9 inch); Onion, finely chopped - 1 small; Mushrooms, drained and chopped - 1 (4.5 ounce) can; Finely chopped green bell pepper - 1 tablespoon; Heavy cream - 2 cups; Eggs - 6 large; Cooked ham, chopped - 12 ounces; Shredded Monterey Jack cheese - 8 ounces; Shredded Swiss cheese - 8 ounces; Vinegar - ½ teaspoon; Dried tarragon - ⅛ teaspoon; Garlic powder - 1 pinch; Ground nutmeg - 1 pinch; Dried parsley - 1 pinch; Salt and pepper to taste - 1 pinch

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Quiche Supreme

1. Deep-dish frozen pie crusts - 2 (9 inch)

2. Onion, finely chopped - 1 small

3. Mushrooms, drained and chopped - 1 (4.5 ounce) can

4. Finely chopped green bell pepper - 1 tablespoon

5. Heavy cream - 2 cups

6. Eggs - 6 large

7. Cooked ham, chopped - 12 ounces

8. Shredded Monterey Jack cheese - 8 ounces

9. Shredded Swiss cheese - 8 ounces

10. Vinegar - ½ teaspoon

11. Dried tarragon - ⅛ teaspoon

12. Garlic powder - 1 pinch

13. Ground nutmeg - 1 pinch

14. Dried parsley - 1 pinch

15. Salt and pepper to taste - 1 pinch

How to cook deliciously - Quiche Supreme

1. Stage

Preheat the oven to 350 degrees F (175 degrees C).

2. Stage

Par-bake crusts in the preheated oven for 10 minutes. Set aside to cool on a wire rack.

3. Stage

Sauté onion, mushrooms, and green pepper in a large skillet until onion is soft and translucent. Remove from heat and set aside.

4. Stage

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.

5. Stage

Bake in the preheated oven until filling is set and crusts are golden brown, 55 to 60 minutes.