Quiche (Pepper Jack Cheese)

Quiche recipes are easy to make, and they are a savory addition to any buffet. I usually make two different versions of the quiche when I entertain. You can change the filling ingredients based upon your preference, and make any number of different recipes, using the basic custard recipe below as your base. This quiche can be made 1 day in advance, and warmed through just prior to your event.

INGREDIENTS:
Custard:
1 ½ Cups Heavy Cream
3 Large Eggs
Salt and Pepper to taste
Pie Crust:
Frozen, Premade Deep Dish Pie Crust
Pepperjack Cheese Filling:
1 Medium Onion, Sliced Thin
2 Tbsp. Olive Oil
4 oz. Ham, Chopped
4 oz. Pepper Jack Cheese, Shredded

DIRECTIONS:

Prebake the frozen pie shell in a 375 degree oven for approximately 10 minutes. While the shell is baking, sauté the onion in a skillet with the olive oil over low heat for about 20 minutes, until the onion begins to caramelize (the onions will turn a light brown color). Place the prebaked pie shell on a cookie sheet so it’s easy to move when filled. Fill the pie shell with the caramelized onion, the chopped ham and the shredded pepperjack cheese. Mix all custard ingredients together, and cover the filling with the custard mixture. Bake at 375 degrees for 15-20 minutes, or until filling is lightly browned and puffed. Let cool slightly to set, and serve.

ANTIPASTI - QUICHE (PEPPER JACK CHEESE)

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