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BRUNCH
& BREAKFAST MAIN DISHES:
Cheese and Herb Quiche
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Cheese
and Herb Quiche |
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Just one little
quiche...
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1
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prepared pie crust (9 - 11") |
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4
oz |
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cream cheese, softened |
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½
cup |
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sour
cream |
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2
Tbs |
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flour |
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½
tsp |
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salt |
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½
tsp |
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black pepper |
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¼
tsp |
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nutmeg, freshly grated |
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2
large |
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eggs |
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1 ¼
cups |
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2%
milk or half and half |
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1 ½
cups |
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Swiss, freshly grated |
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2
Tbs |
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Parmesan, freshly grated |
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3
Tbs |
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sliced scallions |
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3
Tbs |
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fresh parsley, chopped |
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1
Tbs |
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fresh chives or other herb (basil, dill,
or watercress) |
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1 |
Preheat oven
to 375 degrees. |
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2 |
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. |
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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. |
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Servings: 8 |
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Cooking Tips |
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*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.
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