Cheese and Fresh Herb Quiche Recipe
With herbs from the garden to use, I created a quiche with basil, parsley and dill along with feta, Swiss and mozzarella. Goat cheese is also yummy. —Sonya Labbe, West Hollywood, California
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 6
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 5 eggs
- 1/2 cup crumbled feta cheese
- 1 tablespoon minced fresh parsley
- 1 cup half-and-half cream
- 1/2 cup shredded swiss cheese
- 1 tablespoon minced fresh basil
- 2 teaspoons minced fresh dill
- 1 sheet refrigerated pie pastry
- 1/2 cup shredded part-skim mozzarella cheese
- 1/2 cup shredded gruyere or additional swiss cheese
- Carbohydrate 7.76463583478734 g
- Cholesterol 40.1283333458445 mg
- Fat 11.2241633372219 g
- Fiber 0.0279666664699713 g
- Protein 9.33423083433423 g
- Saturated Fat 7.24757375242041 g
- Serving Size 1 1 serving (167g)
- Sodium 284.579833347197 mg
- Sugar 7.73666916831737 g
- Trans Fat 0.620840000200854 g
- Calories 168 calories
Directions Preheat oven to 400degrees. Unroll pastry sheet into a 9-in. pie plate; flute edge. Sprinkle cheeses into pastry shell. In a large bowl, whisk eggs and cream until blended. Stir in herbs; pour over top. Bake on a lower oven rack 25-30 minutes or until a knife inserted near the center comes out clean. Let stand 10 minutes before cutting. Yield: 6 servings. Originally published as Cheese and Fresh Herb Quiche in Simple & Delicious April/May 2015 Print Add to Recipe Box Email a Friend
