Recipe courtesy of Rodney Henry
Episode: Quiche
Print
Total:
1 hr 50 min
Prep:
30 min
Cook:
1 hr 20 min
Yield:
2 quiches
Level:
Intermediate

Ingredients

  • 1 red potato with skin, sliced the short way
  • 1 onion, finely diced
  • 1/2 jalapeno, with seeds finely diced
  • 1 stick butter, melted
  • Salt for seasoning, plus 1 teaspoon
  • Black pepper, for seasoning, plus 1 teaspoon
  • 10 white mushrooms, sliced
  • 5 to 7 strips bacon
  • 1/2 cup diced ham
  • 1/2 red pepper, diced
  • 1/2 green pepper, diced
  • 1/4 cup shredded sharp Cheddar
  • 1/4 cup shredded Gruyere
  • 6 eggs
  • 12 ounces milk
  • 1 pint heavy cream
  • 1 teaspoon ground nutmeg
  • 2 (9-inch) unbaked pie doughs

Directions

Preheat a convection oven to 350 degrees F. On large metal tray lined with parchment paper, add the potatoes, onions and jalapeno. Pour some of the melted butter generously over the vegetables and sprinkle with salt and pepper, to taste. Bake until the vegetables are golden brown and soft, about 15 minutes. 

On separate large metal tray lined with parchment paper, add the mushrooms. Pour over some more of the melted butter and put in oven for 5 minutes. 

Arrange the bacon strips on a large metal tray and bake until crispy, about 8 minutes. Remove from the oven and chop. 

Add the diced ham to an oven-proof skillet and bake for 8 minutes. 

Preheat the oven to 350 degrees F. 

Once all of the roasted ingredients are cooked, put the potatoes, onions, jalapeno, mushrooms, crispy bacon bits and ham in large bowl. Add the raw green and red peppers, along with the cheeses. Mix thoroughly. 

In separate large bowl, whisk the eggs, milk, heavy cream, 1 teaspoon salt, 1 teaspoon black pepper and the nutmeg. Mix thoroughly. 

In 2 pans with raw crust, add equal amounts of all of the solid ingredients. Pour in the egg mixture and bake for 35 minutes. Serve warm.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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