I love quiche. Since I've tried this recipe, I haven't made any other. I can eat it for any meal of the day and love it. I've perfected it (I think) and have to share ... just because anyone who has tried it asks for the recipe... here it is.
Two pie crusts (yep, I use store-bought. Do NOT pre-bake them, even though other quiche recipes might tell you to.)
Lay out crusts in two glass pie pans. Flute edges.
Swiss Cheese - slice thinly and arrange in bottom of crusts. (a 6-8 oz. brick fills two crusts nicely) Set aside crusts.
Dice 1-2 T of bell pepper (I use whatever color I have on hand)
Dice 1-2 T of onion
Dice 1 small can of mushrooms (drained, of course. If you have fresh use a handful of those instead.
Sauté peppers, onion and mushrooms together 'til onions are soft(ish).
At this point, chop up a big handful of fresh spinach and throw that in to the pan too, just to wilt it a bit. Set aside.
Mix in separate bowl:
7 or 8 eggs
2 cups half & half (or heavy cream if you're evil like that. I've used both and can't tell the difference, honestly)
Chopped ham (recipe calls for 12 oz, but that seems like a lot - I usually just grab a handful.)
Shredded Colby/Jack cheese (I usually use a handful of mexican blend)
1/2 tsp. vinegar
1/2 tsp. salt
1/4 tsp. parsley
1/4 tsp. tarragon
1/8 tsp. nutmeg
1/8 tsp. garlic powder
1/8 tsp. pepper
Be generous with the spices. I barely measure anything. Add in pepper/onion/spinach mixture, and then divide between the two crusts.
Bake at 350 degrees for 50-60 minutes. Watch the edges of the crust, use a guard if they're getting too brown for your liking.
Eat it for breakfast tomorrow morning and think of me - because I'll be eating the same thing! You can take the extra quiche to your neighbor to show how thoughtful you are (unless you like it as much as I do, then by all means, put it in your freezer for yourself for next week, it'll still be fabulous.)