This quiche recipe is the best! It is easy to make and tastes SO delicious! Freezes well after it is baked. Use ham, bacon or sausage, or any combination thereof!

Recipe Summary

prep:
15 mins
cook:
1 hr
total:
1 hr 15 mins
Servings:
16
Yield:
2 - 9 inch quiche
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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 ham 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.

Nutrition Facts

409 calories; protein 15.4g 31% DV; carbohydrates 14.1g 5% DV; fat 32.5g 50% DV; cholesterol 147.9mg 49% DV; sodium 591.6mg 24% DV. Full Nutrition
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Reviews (181)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/27/2008
Quiche Supreme indeed. This has become a weekend brunch staple for me. I have made the recipe several times, with many variations on veggies, meat, and cheese and have never been disappointed. Its very versatile. However, two things I think are key to the flavor are the tarragon, and the small splash of vinegar. I usually double the tarragon because it adds so much flavor to the quiche. For meat, I've used ham, Jimmy Dean sage sausage, bacon, and leftover rib roast. For cheese, I've used cheddar, jalapeno, feta, and monterey jack/colby. I always use fresh mushrooms instead of canned and shallots instead of onions is a great improvement too. Read More
(166)

Most helpful critical review

Rating: 3 stars
02/13/2008
This recipe is foolproof but Clarke's Quiche recipe from this site is WAY better. This one is rather flavourless in comparison - check out Clark's! You can still substitute anything, but the sour cream/spice/cheeses in Clark's make it an incredible quiche. Read More
(94)
251 Ratings
  • 5 star values: 209
  • 4 star values: 34
  • 3 star values: 7
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
07/27/2008
Quiche Supreme indeed. This has become a weekend brunch staple for me. I have made the recipe several times, with many variations on veggies, meat, and cheese and have never been disappointed. Its very versatile. However, two things I think are key to the flavor are the tarragon, and the small splash of vinegar. I usually double the tarragon because it adds so much flavor to the quiche. For meat, I've used ham, Jimmy Dean sage sausage, bacon, and leftover rib roast. For cheese, I've used cheddar, jalapeno, feta, and monterey jack/colby. I always use fresh mushrooms instead of canned and shallots instead of onions is a great improvement too. Read More
(166)
Rating: 3 stars
02/12/2008
This recipe is foolproof but Clarke's Quiche recipe from this site is WAY better. This one is rather flavourless in comparison - check out Clark's! You can still substitute anything, but the sour cream/spice/cheeses in Clark's make it an incredible quiche. Read More
(94)
Rating: 5 stars
12/26/2007
This was fantastic! I halved the recipie (made just 1 quiche for my husband & I). I also used fresh veggies (mushrooms g. peppers onions zucchini) & ground sausage instead of the ham. Was super tasty! Thanks! Read More
(38)
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Rating: 5 stars
04/05/2008
Excellent! I made this for the first time I hosted Easter brunch and it was a hit! I used Jimmy Dean Sausage and red and orange bell peppers instead of the green... gave it a little more color and I just like red peppers much more than green. I also replaced the onions with shallots as another reviewer suggested and used fresh garlic and mushrooms (I added them to the cooked sausage and saute all the vegetable etc together in one pan) I agree that the tarragon and nutmeg really add the wonderful flavor to this quiche! Thought I'd freeze the second quiche but it was eaten before it made it to the freezer. Will make this again and again I'm sure! Read More
(31)
Rating: 5 stars
06/20/2007
I didn't have exactly what the recipe calls for but my substitutions were perfectly fine. This recipe is flexible. A good tip is to sautee your ingredients till they are pretty "dry"...not oily. I put fresh sliced tomatoes on top before baking and it came out pretty. Read More
(25)
Rating: 5 stars
10/21/2004
My family loves quiche and this has quickly become our #1 recipe. I use the base and vary my "add ins". I will say that I use one cup of half&half and one cup of whipping cream and it seems to have a better consistency. Read More
(22)
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Rating: 5 stars
07/19/2007
Awesome, awesome, awesome! My boyfriend and coworkers thought this was the best quiche they had ever had, and this was my first attempt at a quiche! Woohoo! I did substitute cooked sausage for the ham, which everyone said was a good change. I also cooked the veggies in with the sausage to give flavor. I substituted fres mushrooms for canned because I prefer to use fresh ingredients when I can. Thanks so much for the recipe! I will definitely make this again! Read More
(19)
Rating: 5 stars
04/05/2012
Excellent! My daughter ate a second piece and my mother-in-law (that is nothing short of a chef) even told me it was delicious then asked if I bought it. Read More
(14)
Rating: 5 stars
03/15/2008
I made this for my friends daughters brunch the day of her wedding. My 21 year old son has me make this as often as I can. It's the best quiche I have ever had. I don't like eggs but this is GREAT. HarleyDiana Read More
(13)
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