Tarragon and Thyme Quiche II Recipe

Directions:

1. Sprinkle the tarragon and thyme evenly over the bottom of the pie shell.
2. Line the bottom of the pie shell (I like the graham cracker pie shells best, gives the quiche a slightly sweet flavor, and the Oreo cookie pie shell gives it a very sweet flavor) with the smoked cheese. Other cheeses can be used, but the smoked cheeses, whatever type, gives the quiche a superior flavor over that of plain cheeses.
3. Lightly saute the onions, bell peppers, and celery (or if you like the vegetables in your quiche crunchy, don’t saute them). If you are using frozen chopped vegetables, once thawed in the microwave, they will be soft and won’t need to be sautéed.
4. Mix remaining ingredients except meat together with an electric mixer and pour into pie shell.
5. Sprinkle with meat.
6. Cover with tin foil or an inverted aluminum pie shell and bake at 400 degrees for 50 to 60 minutes for a 9-inch diameter pie shell or 60 to 75 minutes for a 10-inch diameter pie shell, until eggs in the center are almost completely set.
7. Remove tinfoil and broil 2 to 5 minutes until lightly browned on top and eggs in the center are fully set. Wait at least 30 minutes before cutting or else the cheese will run out. Cut into eight slices when cool and microwave to serve.