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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
- 8 large eggs
- 1 cup half and half
- 1-4 tablespoons freshly ground black pepper
- 1-4 tablespoons freshly ground white pepper
- 1-4 tablespoons freshly ground Italian Seasoning blend
- 1-4 tablespoons paprika or paprika/cayenne blend
- 1/8-1/4 cups chopped parsley
- 1/8-1/4 cups chopped oregano
- 1/8-1/4 cups chopped basil
- 2-4 tablespoons Dijon Mustard
- 2 medium Vidalia onions, medium dice
- 2 red bell peppers, medium dice
- 8 ounces gruyere cheese, grated
- 8 ounces low sodium Swiss cheese
- 8 ounces asiago, grated
- 1 ounce grated Parmigiano Reggiano
- 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.
- 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
- Add the onions and peppers and mix. Pour into a lightly greased quiche dish or shallow flute.
- Bake at 350F for 45 minutes. Sprinkle the top with the Parmigiano about 35 minutes in.