Click here to watch Cantor Mitch make this recipe.

Yields: two 9-inch pies


  • 2 tbsp. butter
  • 1 red pepper, chopped
  • 1 large zucchini, chopped
  • 2 premade pie crusts
  • 2 cups grated Havarti cheese
  • 10 eggs
  • 2 cups half and half
  • 2 cups sour cream
  • 1 tbsp. garlic powder
  • 2 tbsp. cumin
  • 1 tbsp. thyme
  • ¼ tsp. salt
  • ¼ tsp. ground black pepper


  1. Preheat the oven to 350° F. In a sauté pan, melt butter on high heat. Add the pepper and zucchini to the pan. Cook for 2 minutes.
  2. Put the cooked vegetables in the pie crusts, dividing equally between the two. Add the cheese to the pie crusts, dividing it evenly.
  3. Crack the eggs into a bowl. Add the half and half, sour cream, garlic powder, cumin and thyme to the bowl. Whisk aggressively until the mixture is uniform and has a small froth. The froth is a sign of oxidation and shows that the ingredients are well mixed. Add the salt and pepper to the bowl.
  4. Fill each pie crust to half full with the egg mixture. Evenly spread the ingredients in each pie crust. Divide the remaining egg mixture between the two pies.
  5. Bake both quiches for 20–25 minutes. Check every 10 minutes. The quiche is done when the top rises a bit over the pie shell, like a small dome. Let rest for 5–7 minutes before cutting.