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
half and half
freshly ground black pepper
freshly ground white pepper
freshly ground Italian Seasoning blend
paprika or paprika/cayenne blend
medium Vidalia onions, medium dice
red bell peppers, medium dice
gruyere cheese, grated
low sodium Swiss cheese
grated Parmigiano Reggiano
In This Recipe
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.