Neighbors can play such an important part in our daily lives. Good neighbors can become great friends, and in some cases like family. As we arrived home from camp in 2018, we were greeted by three little girls, a mom and a dad that have truly become our extended family. An empty old house next door is now a vibrant, beautiful home with instant playmates for our girls and guess what else? A test kitchen for Proper Pepper Pimento Cheese!
YES, you read that correctly. At first, it was for fun. I knew Shaina loved to cook (and decorate and garden and study God’s word and go antiquing and fitness and parenting and crafts and everything I could ever dream for in a neighbor), but now, my little domestic diva friend is pumping out the recipes like a graduate fresh out of culinary school. And check out the plate…a Georgia Historical Plate, founded here in Sandersville and sold at https://gaplates.com/.
Ken and I are the weekly beneficiaries of this Smith Street manna from heaven that just pops in at our back door styled, prepared for photography and ready to eat. Now you my friends, you get to enjoy Shaina’s creations as well. This one is perfect for breakfast, brunch, lunch or dinner.
Ingredients
2 tablespoons salted butter
1/4 cup diced white onion
1/4 cup diced green bell pepper
8 ounces washed & sliced white mushrooms
Pinch of fine ground sea salt
1/4 teaspoon cumin
5 large eggs
1 1/4 cups heavy cream
8 ounces Proper Pepper Get Back Jack
1/2 tablespoon freshly chopped cilantro
8 ounces diced ham
2 9-inch frozen deep dish pie crusts
Instructions
Preheat the oven to 350 degrees F. Blind bake the pie crusts by placing the frozen pie crusts on a rimmed baking sheet and lining the inside of the pie crusts with foil. The foil should cover the crusts and extend a few inches on either side. Fill the crusts about 2/3's full with either pie weights or dried beans.
Bake the prepared crusts for 15 minutes. Slowly remove the foil and weights and set aside. Pierce the bottom of the crusts and sides with a fork. Return to the oven and bake for 5-8 more minutes and then set the crusts aside. Blind baking your crusts keeps them from turning soggy under the weight of the egg mixture.
In a large saute' pan, heat the butter over medium heat until melted. Add the onion and bell pepper and saute' until tender, about 6 minutes. Add the mushrooms and saute' until they have released their liquid and it has mostly evaporated, 5-6 more minutes. Season the vegetables with the salt and cumin, stirring well. Remove from the heat and set aside.
In a large bowl, whisk together the eggs and cream. Gently fold in the Get Back Jack Proper Pepper Pimento Cheese until well combined. Stir in the chopped cilantro, the saute'd vegetable mixture and the chopped ham stirring gently until all is blended Pour the mixture evenly into the two deep dish pie crusts.
Bake until the quiche are golden brown on top and set in the center and a knife inserted in the center comes out clean, about 50-55 minutes. Cool on a wire rack 15-20 minutes before serving.
Serve one quiche immediately with a mixed green salad and your favorite vinaigrette and freeze the second for an easy weeknight supper!
