- ½ small red onion
- 1 yellow or orange pepper
- 1 jalapeno pepper
- 1 Tablespoon butter
- 4 green onions
- 8 eggs
- 2 teaspoons Dijon mustard
- ¼ teaspoon dried basil
- ¼ teaspoon tarragon (optional)
- ¼ teaspoon salt
- ¼ cup whipping cream (may use milk)
- 1 cup grated strong cheese such as: Gouda, Swiss, old cheddar, Asiago, or Parmesan
1. Finely chop red onion. Core and seed pepper, then finely chop. Seed jalapeños, then finely chop. Melt butter in a large frying pan over medium-high heat. When bubbly, add red onion, pepper, and jalpenos. Stir often until softened, 3 to 5 minutes. Meanwhile, thinly slice green onions. Remove pan from heat and stir in green onions. Scrape onto a plate and refrigerate, uncovered, until cool, 10 to 15 minutes.
2. Meanwhile, crack eggs into a large bowl. Whisk until lightly beaten, then whisk in Dijon, basil, tarragon, salt, and cream. Stir in cheese. Add pepper mixture.
3. Preheat oven to 325F. Coat a 9-inch pie plate with butter. Stir egg mixture. Pour into pie plate. Stir to distribute vegetables. Place pie plate on rimmed baking sheet. Bake in centre of oven until centre is set when jiggled, 35 to 40 minutes. Remove from oven. Let stand 5 minutes. Cut into wedges and serve with salad dressed with a light vinaigrette.
Note: This can be “readied” the night before. Do all of the prep including sauteeing the vegetables, and whisking the eggs. Combine them, put into a sealed container and refrigerate. Then, the next day, just butter your pie plate, preheat the oven, give the mixture a good stir, pour it into the prepared pie plate and continue with the recipe.