Vegetable Cheese Quiche

Vegetable Cheese Quiche

Prep 20 mins / Cook 35 mins / Total 55 mins / Serves 8

  • 8 eggs/at room temperature 
  • 1 ½ cups Half and Half 
  • 1 cup sour cream 
  • ¼ tsp salt
  • ¼ tsp pepper
  • ¼ tsp tarragon/dried
  • ½ cup butter/unsalted or margarine /melted
  • ½ cup sharp cheese/shredded
  • ½ cup white cheddar cheese/shredded
  • ½ cup Havarti cheese shredded
  • ½ cup onion/white/diced 
  • 1 cup bell peppers/diced 
  • 2 pie crusts or purchase

Let’s Prepare!

Preheat the gas oven to 350 degrees. If you use a convection oven, preheat it to 325 degrees. Wash and rinse all vegetables before cutting and cooking.

  • In a large bowl, combine bell peppers, onions, sour cream, salt, and pepper, and pour melted butter over the vegetables; thoroughly combine. Divide and spread into each pie crust. Mix the cheeses and sprinkle it over the pies. 
  • Whisk together eggs, Half and Half, and tarragon. Season with salt and pepper and pour over pies. Place pies on a baking sheet and place them in the oven on the middle shelf in the preheated oven for 40 minutes. The top will be puffed and golden brown. Remove from oven and let stand for 10 minutes.

Note: If you are adding meat to the quiche, please make sure it is cooked and drained correctly before adding to the ingredients.