Author Notes
I've been making versions of this since I was a kid. Frankly, I am estimating the amounts for most of the recipe, as it tolerates a lot of variation. I've also added diced up meats and leftover meats that might be hanging around, including pepperoni, cooked ham, bacon, sausage, etc. —Brian Coppola
Ingredients
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8
large eggs
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1 cup
half and half
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1-4 tablespoons
freshly ground black pepper
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1-4 tablespoons
freshly ground white pepper
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1-4 tablespoons
freshly ground Italian Seasoning blend
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1-4 tablespoons
paprika or paprika/cayenne blend
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1/8-1/4 cups
chopped parsley
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1/8-1/4 cups
chopped oregano
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1/8-1/4 cups
chopped basil
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2-4 tablespoons
Dijon Mustard
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2
medium Vidalia onions, medium dice
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2
red bell peppers, medium dice
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8 ounces
gruyere cheese, grated
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8 ounces
low sodium Swiss cheese
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8 ounces
asiago, grated
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1 ounce
grated Parmigiano Reggiano
Directions
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Caramelize the onions in hot oil over medium high heat. About half way through, add the peppers and finish when onions are golden color. Remove to a bowl to cool to luke warm.
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Beat the eggs in a large bowl (everything is going in there). Add the half-and-half, mustard, spices and herbs and mix. Add the cheeses (except the Parmigiano) to the bowl and mix well
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Add the onions and peppers and mix. Pour into a lightly greased quiche dish or shallow flute.
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Bake at 350F for 45 minutes. Sprinkle the top with the Parmigiano about 35 minutes in.
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