Prep 5 mins
Cook 55 mins
One of the very few recipes I've seen that use tarragon. My favorite is with smoked Swiss cheese, bacon, almond milk, graham cracker crust and all of the other optional ingredients.
- 4 eggs, if using a 9-inch pie shell or 5 eggs, if using a 10-inch pie shell
- 2⁄3 cup milk or 2⁄3 cup soymilk or 2⁄3 cup almond milk or 2⁄3 cup coconut milk, if using a 9-inch pie shell or 3⁄4 cup milk, if using a 10-inch pie shell
- 1 (9 inch) pie crusts (plain dough) or 1 (9 inch) graham cracker pie crust or 1 (9 inch) chocolate crumb pie shell or 1 (10 inch) pie crusts
- 4 ounces smoked swiss cheese (shredded or sliced 1/16 inch thick) or 4 ounces cheddar cheese (shredded or sliced 1/16 inch thick) or 4 ounces emmenthaler cheese (shredded or sliced 1/16 inch thick) or 4 ounces gruyere (shredded or sliced 1/16 inch thick) or 4 ounces gouda cheese (shredded or sliced 1/16 inch thick) or 6 ounces cheese, if using a 10-inch pie shell
- 1⁄4 lb cooked bacon (optional) or 1⁄4 lb cooked breakfast sausage, crumbled (optional) or 1⁄4 lb ham or 1⁄4 lb cooked turkey or 1⁄4 lb cooked chicken (optional) or 1⁄4 lb cooked shrimp, diced (optional)
- 1 teaspoon vanilla extract
- 1⁄3 cup bell pepper, chopped (optional)
- 1⁄3 cup onion, chopped (optional)
- 1⁄3 cup celery, chopped (optional)
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon black pepper (optional)
- 1⁄8 teaspoon white pepper (optional)
- 1⁄8 teaspoon ground cayenne pepper (optional)
- 1⁄2 teaspoon dried thyme or 1 1⁄2 teaspoons fresh thyme, finely chopped
- 1 teaspoon dried tarragon or 1 tablespoon fresh tarragon, finely chopped
- Line the pie crust (I like graham cracker crust best, gives the quiche a slightly sweet flavor) with the smoked cheese. Other cheeses can be used, but the smoked cheeses, whatever type, gives the quiche a superior flavor over that of plain cheeses.
- If you like your vegetables a bit less crunchy, lightly saute the onions, bell peppers, and celery.
- Mix all ingredients except meat together and pour into pie shell.
- Sprinkle with meat.
- Cover with tin foil and bake at 350 degrees for 50 to 60 minutes for a 9-inch pie shell, or 60 to 75 minutes for a 10-inch pie shell, turning quiche one-half turn halfway through cooking, or until egg in center is set.
- Remove tinfoil and broil 2 to 5 minutes until lightly browned on top (this is just for appearance).
This is fantastic! You can make it with regular pie crust also. I use the dry herbs and both me and my husband agree, this is our favorite quiche recipe.
I'm not afraid to try a recipe with a strange ingredient combination (see Pineapple-Garlic Upside Down Cake), but I had my doubts about this one right up until I was serving it. It smells divine in the oven & I didn't tell my family that the crust was made out of graham crackers until they'd taken the first bites & I heard a lot of, "Mmmmm!" going on. First, thank you Starman for posting this recipe, and also for kindly answering my zmail wondering if the cookie crust suggestion was a typo! :) We were in awe at the flavor balance in this dish. I used fresh herbs, smoked Swiss, turkey-bacon, white onion, green bell pepper, 2% milk & the graham crust. Every ingredient came together, melding into one beautiful harmony. The smoked Swiss and the graham crust were amazing together! Probably my favorite quiche of all time! This recipe is better than the best & you just can't beat how easy it is! It took 60 minutes for mine to cook through (no big deal) and even my toddler ate the whole piece (VERY big deal!). Thanks again for sharing this recipe, Starman. We'll be making it again & again! Made & enjoyed for Photo Forum's Undercover Pies & Tarts event - June 2010.