Recipe by Starman5
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
Directions See How It's Made
- 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).