Ingredients:
- 2 (9") pie crusts, pre-baked
- 1 bell pepper, chopped
- 1 small onion, chopped
- 7 eggs
- 2 cups heavy cream
- 8 oz. grated Monterrey Jack or Colby Jack cheese, grated
- 6-8 oz. Swiss Cheese, grated
- 1 box frozen spinach, thawed and thoroughly pressed of water
- 1/2 tsp vinegar
- 1/2 tsp salt
- 1/4 tsp dried tarragon
- 1/4 tsp dried parsley
- 1/8 tsp ground nutmeg
- 1/8 tsp garlic powder
- 1/8 tsp ground pepper
Pre bake pie crusts according to directions.
In a large skillet, sauté onion and green pepper until onions are soft and translucent. Set aside to cool.
Lightly beat eggs together, add cream and mix. Stir in cheeses, vegetables, and rest of ingredients. Divide filling between two pie crusts.
Bake at 350 for 50-60 minutes, until crusts are golden and filling is set. Baked quiche may be frozen and then re-heated. Filling can also be made the night before and then put into crusts and baked next day.
