Ingredients

Let’s Cook!

• 1
  Get water bath warming to 170° per manufacturer directions.
• 2
  Warm the jars so they aren't cold when you submerge them into the water. I just ran mine through the dishwasher because I was doing dishes anyway.
• 3
  Lightly cook the peppers and onions in a skillet until the onions are translucent. I used poblano, sweet onion and shallot because that's what I had fresh from my garden. You can also skip this step if you what them to have a bit of a crunch.
• 4
  Whisk the eggs, water, sriracha, dill, parmesan cheese, cheddar cheese and cilantro in a large mixing bowl.
• 5
  Use a paper towel and lightly coat the inside of the jars with the Crisco. I used 8oz jars instead of the 4oz jars like I saw in most recipes so I increased the cooking time a bit.
• 6
  Divide out the peppers and onions evenly throughout the jars. Also add a generous pinch of the Italian cheese to each jar.
• 7
  Pour the egg mixture evenly into each jar. This should leave about 1/4 to 1/2 inch of space between the eggs and top of the jar.
• 8
  Screw the lids on finger tight and submerge into the water bath. Set the timer for 50 minutes.
• 9
  Leave in the warm water until ready to eat unless it's going to hours of time or longer. If longer move to an ice bath and keep in the refrigerator.
• 10
  They come out with a quiche like consistency, doesn't make the prettiest picture in the larger jars but they taste amazing.