Three-Cheese Quiche Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 7 large eggs
5 large egg yolks
1 C. heavy whipping cream
1 C. half-and-half cream
1 C. part-skim mozzarella cheese, shredded
3/4 C. sharp cheddar cheese, shredded (divided)
1/2 C. Swiss cheese, shredded
2 T. oil-packed sun-dried tomatoes, finely chopped
1 1/2 tsp. salt-free seasoning blend
1/4 tsp. dried basil
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Directions: |
Directions:Preheat oven to 350ºF. Grease a 9" deep-dish pie pan.
In a large bowl, gently whisk the eggs and egg yolks, then add the whipping cream and half-and-half. Stir in remaining ingredients except for 1/4 C. cheddar cheese. Pour into prepared pan. Sprinkle the 1/4 C. cheddar cheese on top.
Bake about 45-50 minutes, until a knife inserted in the center comes out clean. Let stand 10 minutes before cutting. |
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Number Of
Servings: |
Number Of
Servings:6-8 |
Preparation
Time: |
Preparation
Time:15 min. prep plus 45 min. bake, total 1 hour |
Personal
Notes: |
Personal
Notes: This is a crustless quiche developed by Judy Reagan of Hannibal, Mo.
Notes from Carol: Quiche is very, very versatile. You can revise this recipe with whatever you have on hand. If you don't have cream or half and half, you can just use milk. Instead of 3 kinds of cheese, I've used just shredded mozzarella with a little cheddar on top. Add some chives, spinach, or parboiled broccoli. If you want meat, try adding a little cooked chicken or bacon.
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