new quiche recipe

I used to make this vegetarian quiche, spiced with a bit of curry, but got a little bored of it, so here's a new quiche recipe that is delicious! FYI, this recipe makes a ton of filling, so be sure to use a deep dish pie pan or crust. Or, you can actually freeze any leftover filling for another time and another quiche. Also, a great make-ahead breakfast with friends.

new quiche recipe
makes 2 9 inch deep dish quiches

2 (9 inch) deep dish frozen pie crusts

1 tablespoon finely chopped green bell

pepper

1 small onion, finely chopped

1 (4.5 ounce) can mushrooms, drained

and chopped

6 eggs

2 cups heavy cream

8 ounces shredded Monterey Jack

8 ounces shredded Swiss cheese

12 ounces cooked sausage, chopped

1/2 teaspoon vinegar

1/8 teaspoon dried tarragon

1 pinch garlic powder

1 pinch ground nutmeg

1 pinch dried parsley

salt and pepper to taste

Preheat oven to 350 degrees F (175 degrees C) and pre-bake crusts for 10 minutes. Set aside to cool on racks.

In a large skillet, saute green pepper, onion and mushrooms until onions are soft and translucent. Remove from heat and set aside.

In a large bowl, mix eggs and cream together. Stir in the shredded Jack and Swiss cheese, chopped sausage and sauteed vegetables. Stir in vinegar and season with tarragon, garlic powder, nutmeg, parsley, salt and pepper. Divide filling into the 2 baked pie crusts.

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