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Ingredients
- 4 eggs
- 1 cup half & half (or 1/2 cup each of milk and half & half)
- 3 1/2 cups of shredded Monterey Jack cheese
- 1 3/4 cups shredded Swiss cheese
- 1/4 medium onion, grated
- Crust for 9” pie
- Nutmeg (dash, or to taste)
- Tabasco sauce (2 shakes)
Preparation
Step 1
Prepare and roll piecrust. Arrange in 9” pie pan, roll excess edge and flute.
Mix cheeses together by tossing lightly until the mix is even.
Add in grated onion until evenly distributed throughout the cheese. Be careful of clumps of onion.
Put the cheese mixture into the raw pie shell and spread so the shell is full just below the fluted edge.
Beat eggs and add half & half, nutmeg, and Tabasco. Pour egg mixture into crust until the cheese is just covered. Do not overfill or the quiche will overflow when cooking.
If there is not enough liquid, add more half & half until the desired fullness is achieved.
Bake in 400 degree oven for one hour or until a toothpick comes out dry. Allow 15 minutes before cutting.