Egg Fast Cheese Quiche
Try this Egg Fast Cheese Quiche recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 4 ounces cream cheese softened
- 12 large eggs
- salt and pepper to taste (optional)
- 8 ounces cheddar cheese grated and divided
- 12 tablespoons butter melted (i used unsalted)
- Carbohydrate 2.094786690765 g
- Cholesterol 679.85923696 mg
- Fat 29.15847031006 g
- Fiber 0 g
- Protein 26.769594611815 g
- Saturated Fat 13.362576410478 g
- Serving Size 1 1 Serving (193g)
- Sodium 431.5515230265 mg
- Sugar 2.094786690765 g
- Trans Fat 3.6799819085755 g
- Calories 377 calories
Dump all but about a half cup of the cheese into a 9.5-inch pie pan.Add eggs and cream cheese to a food processor or blender.Process eggs and cream while slowly pouring in melted butter.Pour egg mixture over cheese in pie pan.Sprinkle reserved grated cheese over top.Bake at 325°F for about 45 minutes or until outside is set and middle is only a little jiggly.Remove from oven and cool on rack for a few minutes before slicing.Store leftovers in refrigerator for up to a week or freezer for longer storage.
