MI Coop Kitchen

Quicky Quiche

Recipe by
Cherryland Electric Cooperative  
  • 1 unbaked pie crust (or 1.5 cups of cooked rice)
  • 1 ¾ cups half-and-half
  • 1 cup shredded cheese of choice
  • 1 tablespoon jalapeno cream cheese
  • pinch of salt
  • dash of cayenne
  • ¼ teaspoon paprika
  • 3 eggs
  • 1 small bell pepper, thinly sliced
  • 1 small red onion, thinly sliced
  • Additional topping options: mushrooms, sun-dried tomatoes, fresh spinach, broccoli, salmon, etc.

Preheat oven to 325 F. Have ready an unbaked 8” deep pie crust (alternatively, press rice into pie tin to form a crust.) Heat 1 ¾ cups half and half just until it starts to simmer. Reduce heat and add 1 cup shredded cheese of choice. Add a hefty tablespoon of jalapeno cream cheese. Stir until melted. Add salt, cayenne, and paprika. Remove from heat and vigorously stir in 3 eggs, one at a time. Pour into crust. Top the quiche with the thinly sliced bell peppers and red onion. Bake until firm, about 45 minutes.


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