Cheese and Herb Quiche
Yield: 8 servings
Prep Time: 15 min
Cook Time: 45 min
4-ounces cream cheese, softened
1/2 cup sour cream
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon nutmeg, (freshly grated is best)
2 large eggs
1 1/4 cups 2% milk (or half and half)
1 1/2 cups grated Swiss cheese
2 tablespoons grated Parmesan cheese
3 tablespoons sliced scallions (or green onions)
3 tablespoons chopped fresh parsley, chopped
1 tablespoon chopped fresh chives or other herb (basil, dill, or watercress)
1 prepared pie crust (9 - 11-inch), uncooked
1. Preheat oven to 375 degrees F.
2. In a large bowl, beat together until smooth the cream cheese, sour cream, flour, salt, pepper, and nutmeg. Beat in the eggs, blending them well. Then beat in the milk. Sprinkle the Swiss and Parmesan cheese, scallions, parsley and chives in the prepared pastry shell. Gently pour in the cream cheese mixture.
3. Place the filled pan on a baking sheet and bake the quiche for 45 minutes, or until the custard is just set. Let the quiche rest 8-10 minutes before serving.
*The best method for beating the cream cheese mixture is to use a food processor. It yields much smoother results than a hand or stand mixer.