Egg and Cheese Quiche
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
- 12 large eggs
- 4 ounces cream cheese (softened)
- salt and pepper to taste (optional)
- 8 ounces cheddar cheese (grated and divided)
- 12 tablespoons butter (melted (i used unsalted))
- Carbohydrate 1.731912795085 g
- Cholesterol 650.092237705 mg
- Fat 19.76343835472 g
- Fiber 0 g
- Protein 19.710563359915 g
- Saturated Fat 7.383094998226 g
- Serving Size 1 1 Serving (193g)
- Sodium 255.5009845755 mg
- Sugar 1.731912795085 g
- Trans Fat 3.1937875874105 g
- Calories 263 calories
[ { "@type": "HowToStep", "text": "Dump all but about a half cup of the cheese into a 9.5-inch pie pan." }, { "@type": "HowToStep", "text": "Add eggs and cream cheese to a food processor or blender." }, { "@type": "HowToStep", "text": "Process eggs and cream while slowly pouring in melted butter." }, { "@type": "HowToStep", "text": "Pour egg mixture over cheese in pie pan." }, { "@type": "HowToStep", "text": "Sprinkle reserved grated cheese over top." }, { "@type": "HowToStep", "text": "Bake at 325°F for about 45 minutes or until outside is set and middle is only a little jiggly." }, { "@type": "HowToStep", "text": "Remove from oven and cool on rack for a few minutes before slicing." }, { "@type": "HowToStep", "text": "Store leftovers in refrigerator for up to a week or freezer for longer storage." } ]
