Holiday Quiche

Candy Cane Murder

Preheat the oven to 350°F, rack in the middle position.

#### The Holiday Quiche Pie Shell

* You can mix up your favorite piecrust recipe and line a 10-inch pie plate. Or...you can buy frozen shells at the grocery store. *(If you decide to go to the grocery store frozen pie shell route, buy 9-inch deep-dish pie shells.)*

**Hannah's 1st Note:** *There's no need to feel guilty if you choose to use the frozen pie shells. They're good and it's a real time saver. Stack your pie shells in the refrigerator, or leave them in the freezer until two hours before you're ready to use them.*

#### The Holiday Quiche Custard

* 5 eggs
* 1-1/2 cups heavy whipping cream *If you and your guests are on a diet, you can substitute Half 'n Half for the heavy cream, but it won't be as good*!

#### The Holiday Quiche Filling

* 1 red bell pepper, washed, seeded and diced into bite-sized pieces
* 1 green bell pepper, washed, seeded and diced into bite-sized pieces
* 1 cup herb-seasoned stuffing mix *If you use the kind of stuff mix that's made of croutons, crush them a bit before you measure out one cup. The stuffing mix is necessary because it soaks up the liquid given off by the bell peppers as they bake*.
* 1 cup grated Swiss cheese *(I used Jarlsberg)*
* 1 cup grated Monterey Jack cheese
* 1/2 teaspoon onion powder
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper *(freshly ground is best)*

**Hannah's 4th Note:** *This is the vegetarian quiche I served at Mother's Regency Romance Club Christmas luncheon. If you'd rather have it with meat, just sprinkle a cup of cubed ham, chicken, or turkey over the bell peppers when you assemble it. Norman wants me to try it with anchovies. Norman LOVES anchovies.*

### Directions

* Preheat the oven to 350°F, rack in the middle position.

#### The Holiday Quiche Pie Shell

* Prepare your piecrust by separating one egg. Throw the white away and whip up the yolk with a fork. Brush the bottom and inside of your piecrust. Prick it all over with a fork and bake it in a 350°F oven for 5 minutes. Take it out and let it cool on a wire rack or a cold stovetop while you mix up the custard. If "bubbles" have formed in the oven, immediately prick them with the fork to let out the steam.

#### The Holiday Quiche Custard

**Hannah's 2nd Note:** *You can do this by hand with a whisk, or use an electric mixer, your choice.*

* Combine the eggs with the cream and whisk them *(or beat them with an electric mixer)* until they’re a uniform color. When they’re thoroughly mixed, pour them into a pitcher and set it in the refrigerator until you’re ready to assemble the rest of your quiche. You may notice that you’re not adding any salt. pepper, or other seasoning at this point. You’ll do that when you assemble the quiche.

**Hannah's 3rd Note:** *You can mix up the custard ahead of time and store it in the refrigerator for up to 24 hours. When you're ready to assemble your quiches, all you have to do is whisk it smooth and pour it out from the pitcher.*

#### The Holiday Quiche Filling

* Spread the red and green pepper pieces out in the bottom of your pastry-lined pie pan.
* Sprinkle the cup of herb-seasoned stuffing mix over the top of the peppers.
* Spread the grated Swiss cheese and the grated Monterey Jack cheese on top of the stuffing mix.
* *(Put the meat in here if you want to use it, or the anchovies.)*
* Sprinkle on the onion powder and the salt.
* Grind the pepper on top.
* Put a drip pan under your pie plate. *(I line a jellyroll pan with foil and use that.)* This will catch any spills that might occur when you fill your quiche with the custard mixture.
* Give your custard mixture a good whisk. Then pour it over the top of your quiche, filling it about half way.
* Open your oven, pull out the rack and set your pie plate and drip pan on it. Pour in more custard mixture, stopping a quarter-inch short of the rim. Carefully push in the rack, and shut the oven door.
* Bake your Holiday Quiche at 350°F for 50 to 60 minutes, or until the top is nicely browned and a knife inserted one-inch from the center comes out clean.
* Let it cool for 15 to 30 minutes on a cold stovetop or a wire rack, and then cut and serve.

*I think this quiche is better when it's warm, but Lisa says Herb likes it cold*.

## Conversion Charts

See Baking Conversion Chart for non-USA baking conversions.