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Cook1 hr 5 mins
One of the few recipes I have found that uses tarragon. My favorite is with the graham cracker pie shell, smoked Swiss cheese, coconut milk, bacon and all of the optional ingredients.
- 1 graham crackers (9-inch or 10-inch, I prefer the 10-inch) or 1 Oreo cookie pie crust (9-inch or 10-inch, I prefer the 10-inch)
- 6 ounces smoked cheese (8 ounces if using a 10-inch pie shell) or 6 ounces swiss cheese (8 ounces if using a 10-inch pie shell) or 6 ounces gouda cheese (8 ounces if using a 10-inch pie shell) or 6 ounces cheddar cheese, if using a 9 inch pie shell (8 ounces if using a 10-inch pie shell)
- 4 eggs, if using 9 inch pie shell or 5 eggs, if using 10-inch pie shell
- 2⁄3 cup milk, soy, almond or 2⁄3 cup coconut milk, if using 9 inch pie shell, 3/4 cup if using a 10-inch pie shell
- 1⁄3 cup chopped onion (if using a 9 inch pie shell, 1/2 cup if using a 10-inch pie shell)
- 1⁄3 cup chopped celery (if using a 9 inch pie shell, 1/2 cup if using a 10-inch pie shelll)
- 1 teaspoon vanilla extract
- 1⁄2 teaspoon liquid smoke (Hickory or Mesquite)
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon ground black pepper
- 1⁄8 teaspoon white pepper
- 1⁄8 teaspoon ground cayenne pepper
- 1 tablespoon chili pepper (New Mexico or Ancho, dried and ground)
- 1⁄2 teaspoon dried thyme, chopped finely
- 1 teaspoon dried tarragon, chopped finely
- 1⁄4 cup cooked bacon (diced into 3/8-inch cubes or smaller) or 1⁄4 cup breakfast sausage, crumbled (diced into 3/8-inch cubes or smaller) or 1⁄4 cup cooked turkey or 1⁄4 cup cooked chicken (diced into 3/8-inch cubes or smaller) or 1⁄4 cup ham (diced into 3/8-inch cubes or smaller)
- Sprinkle the tarragon and thyme evenly over the bottom of the pie shell.
- Line the bottom of the pie shell (I like the graham cracker pie shells best, gives the quiche a slightly sweet flavor, and the Oreo cookie pie shell gives it a very 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.
- Lightly saute the onions, bell peppers, and celery (or if you like the vegetables in your quiche crunchy, don’t saute them). If you are using frozen chopped vegetables, once thawed in the microwave, they will be soft and won’t need to be sautéed.
- Break the eggs into a bowl and mix well.
- Brush the sides and bottom of the pie shell with the egg mixture.
- Broil the pie shell for about 10 minutes at 400 degrees, or until the pie shell begins to brown.
- Dice the tarragon and thyme finely. I use a coffee bean grinder for this.
- Mix the cayenne and New Mexico peppers together and sprinkle evenly over the bottom of the pie shell.
- Line the bottom of the pie shell with the cheese.
- Mix remaining ingredients except meat together with an electric mixer and pour into pie shell.
- Sprinkle with meat.
- Cover with tin foil or an inverted aluminum pie shell and bake at 400 degrees for 50 to 60 minutes for a 9-inch diameter pie shell or 60 to 75 minutes for a 10-inch diameter pie shell, until eggs in the center are set.
- Optional - Remove tinfoil and broil 2 to 5 minutes until lightly browned on top.
- Wait at least 20 minutes before cutting or else the melted cheese will run out. Cut into eight slices when cool and microwave to serve.