"Recipe by Cantor Mitch who is a chef and author, adapted only slightly, Cantor Mitch blends his passion for food, music and spirituality to create unique recipes. This yields 2 large pies which makes it perfect brunch food."

Original is 12-14 servings

Metric US

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Step by Step Method

Step 1

Preheat the oven to 350°F.

Step 2

In a sauté pan, melt butter of high heat. Add the pepper, onion and zucchini to the pan. Cook for 2 minutes. Transfer the cooked vegetables into the 2 pie crusts, dividing equally. Add the cheese, dividing it evenly.

Step 3

Crack the eggs into a bowl. Add the half and half, sour cream, garlic powder, cumin and thyme to the bowl. Whisk aggressively until the mixture is uniform and has a small froth. The froth is a sign of oxidation and that the ingredients are well mixed. Add the salt and pepper to the bowl.

Step 4

Fill each pie crust to half full with the egg mixture.

Step 5

Bake both quiches (on a large cookie or baking sheet) for 20-25 minutes. Check every 10 minutes. The quiche is done when the top rises a bit over the pie shell, like a small dome. Let cook for 5-7 minutes before cutting.