Ingredients

How to make it

  • Preheat oven to 350 degrees F. Poke holes in pie crusts with a fork to prevent shrinkage and bubbles and pre-bake pie crusts for 10 minutes. Set aside to cool on rack.
  • In a large skillet, saute onion and mushrooms until onions are soft and translucent. **If using Chantrelles already sauted, add to onions after they have become translucent. Remove from heat and set aside.
  • In a large bowl, mix eggs and cream together. Stir in the shredded Jack, Swiss, and sharp cheddar cheese, chopped ham and sauteed vegetables. Stir in vinegar and season with tarragon, garlic powder, nutmeg, parsley, jalopeno, salt and pepper. Divide filling into the 2 baked pie crusts. **Note: I find that I have a little mixture still left over and I put this in a small custard dish to bake with the rest of the quiches.
  • Bake in the preheated oven for 55 to 60 minutes, or until filling is set and crusts are golden brown. **Note: If you do not want the crust to get to dark on the rim, put a crust shield or homemade aluminum shield around rim of pie plates.
  • Allow to cool for 5 to 10 minutes before serving.
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Reviews & Comments 6

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  • sas 8 years ago
    ^^^^^. I knew this would be a great quiche, 6 eggs and 2 cups of heavy cream. The only way.
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    " It was excellent "
    chef_irish ate it and said...
    Absolutely Love Quiche...
    High 55555's
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  • kochhexe 11 years ago
    hmmmm, this must be delicious. i LOVE QUICHES! and must have eaten a great variety of them while in france and southern germany - and also at my own home. this is definitely a terrific one to try. thank you, Sandy!
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    " It was excellent "
    michellem ate it and said...
    Another great one from you Shandy..again Im surprised you don't get more comments..they should be off the page!!
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  • vino4dino 11 years ago
    Sounds rich and delicious. I'll have to try it.
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  • chefjeb 11 years ago
    Sounds great. Anything with heavy cream has to taste good.
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