Easter Quiche

Ham & Pepper Quiche

Wes Fryer
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Prep Time 1 hr
Cook Time 1 hr
Course Breakfast
Cuisine American

Equipment

  • 1 Cheese grater or food processor

Ingredients
  

  • 2 Deep dish pie crusts
  • 4 red sweet peppers, small
  • 2 jalapeños, medium size
  • 1 Small block Cabot extra sharp cheddar cheese
  • 2/3 cup Graded triple cheddar (Wisconsin New York and Vermont) cheese 1/3 cup per quiche
  • 1 Sliced ham (small) (dice up about 2/3 cup, 1/3 cup per quiche)
  • 1 yellow onion (large)
  • 8 eggs (4 per quiche)
  • 1/2 tbsp Aleppo pepper
  • 2 dashes ground nutmeg
  • 4 dashes ground chipotle seasoning (a dash in each egg mixture, sprinkle some on top of each quiche)
  • 1 1/3 cup heavy whipping cream (2/3 cup per quiche)
  • 1 jar Pace Picante Sauce (medium)

Instructions
 

  • Preheat oven to 400 degrees. (Use convect mode if available)
  • Dice and sauté onions, distribute in pie shells.
  • Dice and distribute red sweet peppers and jalapeños.
  • Dice and add ham in pie shells. (about 1/3 cup per pie shell)
  • Shred block of Cabot cheese and add 1/2 of resulting cheese to each pie crust.
  • Add triple cheddar cheese, a quarter cup per pie shell.
  • Beat 4 eggs per pie shell, adding heavy cream (2/3 cup each) and spices.
  • Pour into pie shells, carefully stiring the mixture so the egg is blended throughout
  • Cook for 15 minutes at 400 degrees, then reduce temperature to 350 degrees and cook for 35 more minutes.
  • Remove from oven and allow to cook for at least 10 minutes before serving.
  • Add Pace picante sauce (or preferred salsa) and enjoy!

Notes

If preparing the night before, consider NOT adding the eggs until the morning you are going to cook the quiche. It should turn out ok if you add the eggs the night before, but the bottom crust will not be as crisp.
This is a modification of “Christine’s Quiche recipe,” which I obtained from Angie Fryer.
Keyword brunch
Tried this recipe?Let us know how it was!

We love holiday food traditions, and Easter is no exception. Often for Easter dinner we enjoy a menu including ham, potato casserole, pistachio mallow salad, and a fruit salad. This year we’re staying with some of those staples for dinner, but after church we had a delicious quiche recipe.

I’ve titled this recipe “Ham and Pepper Quiche,” but it also could be called “Easter Quiche.” I love cooking quiches, but usually I’ve followed my recipe ingredients to the letter and end up with too much filling. This time I modified my recipe for “Christine’s Quiche” and the quantities turned out perfect! That’s why I wanted to write down exactly what I did so I can refer to it in the future!

I really like the addition of both the Aleppo Pepper and the Chipotle seasoning. Both of those additions add some excellent flavor. Of course just like an omelette, you can vary the ingredients for a quiche depending on what you have on hand and your personal tastes. Fresh, sliced cherry tomatoes are always excellent. Others (like my mom) enjoy adding mushrooms. I’ve also added chopped spinach and chopped, crispy bacon in the past. It’s hard to go wrong!

In addition to offering Pace Picante Sauce as a topping today, we also had Yellowbird Serrano hot sauce. It’s Shelly’s favorite now. We learned about it in February at our favorite Houston / JSC area brunch place (Snooze Eatery in Clear Lake / Webster) and bought some to take home at a local Buc-ee’s. Don’t forget the salsa or hot sauce! Tabasco red pepper sauce is also a good choice!

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