Updated Nov 24, 2014Chatelaine
- Finely chop red onion. Core and seed peppers, then finely chop. Seed jalapeños, then finely chop. Melt butter in a large frying pan over medium-high heat. When bubbly, add red onion, peppers and jalapeños. 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.
- 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 or, if making ahead, divide pepper mixture between two large canning jars. Add egg mixture. Seal and refrigerate overnight.
- Preheat oven to 325F (160C). Coat two 9-inch (23-cm) pie plates with butter or cooking spray. Stir egg mixture. Pour into pie plates. Stir to distribute vegetables. Place pie plates on a 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.
Do all the prep the night before, including sautéing onion and whisking eggs, then refrigerate. The next day, just pour into pie plates and bake.