Christmas Quiche Recipe

When I think back to Christmas morning when I was growing up, I remember the excitement of opening presents, scavenger hunts from Santa to find my gifts, cookie crumbs and my grandma bringing over Christmas Quiche every single year. Now that I’m an adult and have my own family to make traditions with, I have carried on this Christmas Morning Quiche Recipe for my family. Even my sister has kept this one up in her family!

With pimento and green peppers this quiche even has the colors of Christmas! The egg base is creamy and delicious and can be used with any ingredients! Mushroom bacon and spinach, broccoli and cheddar, or a meat lovers! The ingredient combos are endless!

I love to top mine with a few dashes of hot sauce for a kick! And I’ll reheat the leftovers for a couple of days! This can be made the morning of or the night before and reheated for breakfast. Make two and freeze one for the next week, if it makes it that long! I hope your family enjoys as much as we do!

Ingredients
1 pie crust
4 eggs
4 oz cream cheese
1/4 of pimento
1/2 green bell pepper diced
1/2 cup diced ham

Melt the cream cheese and milk together in a sauce pan until a smooth consistency. Remove from heat and let cool. While preheating the oven prick the crust with a fork to prevent bubbles and place in the oven only until preheated. This helps the crust stay flakey and not get soggy. With a small amount of olive oil sauté the green bell pepper until half cooked. Take the pimento out of the jar and dry on a paper towel to remove excess moisture. Once the cream cheese mixture is cooled, add the four eggs and mix throughly. Pour into the crust and add in your toppings. Cook at 375 for 35- 45 minutes until the center is cooked through. Enjoy with a splash of hot sauce or just the way it is!