2 tablespoons (30 mL) butter
1 small red onion, finely chopped
2 yellow or orange peppers, cored, seeded, and finely chopped
8 green onions, thinly sliced
4 teaspoons (20 mL) Dijon mustard
1/2 teaspoon (2 mL) dried basil
1/2 teaspoon (2 mL) tarragon
1/2 teaspoon (2 mL) salt
1/2 cup (125 mL) whipping cream or milk
2 cups (500 mL) grated old cheddar cheese
In a large frying pan, melt butter over medium-high heat. When bubbly, add red onion and peppers. Cook, stirring often until softened, 3 to 5 minutes.
Remove pan from heat and stir in green onions. Scrape onto a plate and refrigerate uncovered until cool, 10 to 15 minutes.
Crack eggs into a large bowl; whisk until lightly beaten. Whisk in Dijon mustard, basil, tarragon, salt and cream or milk. Stir in cheese. Add pepper mixture.
Coat two 9-inch (23 cm) pie plates with butter or cooking spray. Pour egg mixture into pie plates, stirring to distribute vegetables.
Place pie plates on a rimmed baking sheet. Bake in centre of 325ºF (160ºC) oven until centre is set when jiggled, 35 to 40 minutes. Remove from oven and let stand 5 minutes. Cut into wedges. Makes 8 to 12 servings.
Tips: If making ahead, divide pepper mixture between two covered containers. Add egg mixture; seal and refrigerate overnight. Can also be made in pie shells, or individual tart shells (as shown).