Rollicking Buckaroo Pepper Jam Quiche

Rollicking Buckaroo Pepper Jam Quiche

Sweet heat meets savory comfort

Ingredients

1 prepared 9-inch pie crust (store-bought or homemade)

5 large eggs

1 cup whole milk or half-and-half

¾ cup shredded sharp cheddar or Gruyère

½ cup crumbled goat cheese or feta

⅓ cup Rollicking Buckaroo Pepper Jam

½ cup diced cooked ham or sautéed mushrooms (great vegetarian swap)

¼ cup finely chopped green onions

Salt & cracked black pepper, to taste

Instructions

Preheat oven to 375°F (190°C). Place pie crust in a pie dish and crimp edges.

In a large bowl, whisk eggs and milk until smooth. Season lightly with salt and pepper.

Stir in shredded cheese, goat cheese, ham (or mushrooms), and green onions.

Gently swirl the pepper jam into the mixture — don’t fully mix; you want pockets of sweet heat.

Pour filling into the pie crust.

Bake 35–40 minutes, until the center is set and the top is lightly golden.

Let rest 10 minutes, then slice and serve warm.

Serving tip: Perfect for brunch, Easter tables, or an easy “breakfast-for-dinner” night.