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Easter Quiche

Ham & Pepper Quiche

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


  • 1 Cheese grater or food processor


  • 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)


  • 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!


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
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