vermont quiche

Vermont Quiche – four varieties

{Lindsay Russell Hastings}

Preheat oven to 375 degrees.

Ingredients for each quiche

5 eggs

1 cup half-and-half

1/4 teaspoon salt

1/4 teaspoon black pepper

1 deep dish frozen pie crust

In a large bowl, whisk together eggs, half-and-half, salt and pepper.

Stir the ingredients listed below into the egg mixture for each quiche.
Leave a small handful of cheese to sprinkle on top.

Pour filling into frozen pie crust, set on a baking sheet and place in oven for 50 to 60 minutes, or until set.

#1 Ham and Swiss Quiche

1 ½ cups diced ham (8oz)

½ onion diced and sautéed

1 cup swiss cheese

1 cup shredded cheddar cheese

#2 Bacon and Spinach Quiche

1 ½ cup cooked bacon pieces

1 ½ cup torn baby spinach leaves

1 cup shredded monterey jack cheese

1 cup shredded cheddar cheese

#3 Sausage and Pepper Quiche

12 oz sausage cooked and crumbled

½ onion diced and sautéed

½ green diced pepper sautéed

1 cup shredded parmesan cheese

1 cup shredded cheddar cheese

#4 Artichoke, Feta and Kalamata Olive Quiche

{my favorite}

8 oz chopped marinated artichoke quarters

½ cup sliced kalamata olives

½ cup diced sundried tomatoes

1 cup feta cheese crumbles

1 cup shredded colby-jack jack cheese

1 tsp oregano

Add a bundt cake 

and a bowl of fruit 

and you'll have brunch for 12