Pimiento Cheese Quiche

One pie crust (your own or purchased)

3 large eggs

2/3 cup heavy cream

2/3 cup whole milk

1 teaspoon Dijon Mustard

1 Tablespoon Duke’s mayonnaise

Salt, to taste

Pinch of cayenne

2-4 drops hot sauce

8 ounces sharp cheddar, grated

½ 7-ounce jar Melissa’s Fire Toasted Sweet Red Bell Peppers, chopped

Place [pastry into a 10-inch deep-dish pie pan. Crimp the edges, poke the bottom with a fork, and place the pastry in the freezer for 30 minutes. Preheat the oven to 425°F. Line the pastry with aluminum foil and pastry weights and bake about 15 minutes, or until lightly browned.* Remove from the oven and remove the aluminum foil and pastry weights; return the pastry to the oven to bake an additional 5 minutes. Remove and set aside to cool.


In a medium-sized bowl, whisk together the eggs, cream, milk, mustard, mayonnaise, salt, cayenne, and hot sauce until thoroughly blended. Place grated cheese into the bottom of the baked pastry, top with the chopped peppers and spread evenly over the bottom of the pastry. Pour the milk/cream/egg mixture over the top. Bake in the center of the oven until the filling is golden and puffed, and is completely baked through, about 40 minutes. You can check for doneness by giving it a jiggle to make sure that the center is solid rather than liquidy.


Remove from oven and let set fpor 15 minutes before slicing and serving.


* In the absence of pastry weights, I line the pastry with foil and then put a smaller sized glass pie pan on top and bake it this way.