Tarragon and Thyme Quiche

"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."
photo by Dessert Rose photo by Dessert Rose
photo by Dessert Rose
photo by Tinkerbell photo by Tinkerbell
Ready In:
4-6 Pie shaped wedges




  • 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).

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  1. Just had to post again how wonderful this quiche is! This latest picture is with out a crust! And definitely add the vanilla extract!
  2. I'm not afraid to try a recipe with a strange ingredient combination (see Recipe #99091), 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.


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