Quiche Supreme Recipe:Eggs

This quiche recipe is the best! It is easy to make and tastes SO delicious! Freezes well after it is baked. Use ham
bacon or sausage
or any combination thereof!

2 (9 inch) deep dish frozen pie crusts

1 tablespoon finely chopped green bell pepper

1 small onion, finely chopped

1 (4.5 ounce) can mushrooms, drained and chopped

6 eggs

2 cups heavy cream

8 ounces shredded Monterey Jack cheese

8 ounces shredded Swiss cheese

12 ounces cooked ham, chopped

1/2 teaspoon vinegar

1/8 teaspoon dried tarragon

1 pinch garlic powder

1 pinch ground nutmeg

1 pinch dried parsley

salt and pepper to taste


① Preheat oven to 350 degrees F (175 degrees C) and pre-bake crusts for 10 minutes. Set aside to cool on racks.
② In a large skillet, saute green pepper, onion and mushrooms until onions are soft and translucent. Remove from heat and set aside.
③ In a large bowl, mix eggs and cream together. Stir in the shredded Jack and Swiss cheese, chopped ham and sauteed vegetables. Stir in vinegar and season with tarragon, garlic powder, nutmeg, parsley, salt and pepper. Divide filling into the 2 baked pie crusts.
④ Bake in the preheated oven for 55 to 60 minutes, or until filling is set and crusts are golden brown.

Nutrition Facts

Per Serving: 409calories;32.5g fat;14.1g carbohydrates;15.4g protein;148mg cholesterol;592mg sodium.


  • Posted: 03/25/2019 20:34


    Quiche Supreme indeed. This has become a weekend brunch staple for me. I have made the recipe several times, with many variations on veggies, meat, and cheese and have never been disappointed. Its very versatile. However, two things I think are key to the flavor are the tarragon, and the small splash of vinegar. I usually double the tarragon because it adds so much flavor to the quiche. For meat, I've used ham, Jimmy Dean sage sausage, bacon, and leftover rib roast. For cheese, I've used cheddar, jalapeno, feta, and monterey jack/colby. I always use fresh mushrooms instead of canned and shallots instead of onions is a great improvement too.

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