Ingredients
- 2 tablespoons butter
- 1 red bell pepper, chopped
- 1 medium yellow onion, chopped
- 1 large zucchini, chopped
- 2 pie crusts (10-inch, deep dish unbaked)
- 2 cups grated Havarti cheese
- 10 large eggs
- 2 cups half and half
- 2 cups sour cream
- 1 tablespoon garlic powder
- 2 teaspoons cumin
- 1/4 teaspoon dried thyme (rubbed, original called for 1 tablespoon fresh, you can go for that if you like)
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
How to Make
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Step 1: Preheat the oven to 350°F.
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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.
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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.
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Step 4: Fill each pie crust to half full with the egg mixture.
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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.
Tips & Variations
- Two 10-inch deep dish pie crusts
We hope you enjoy this recipe!
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