Cheese and Fresh Herb Quiche Recipe

Cheese and Fresh Herb Quiche Recipe
Cheese and Fresh Herb Quiche Recipe photo by Taste of Home
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Cheese and Fresh Herb Quiche Recipe

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With herbs from the garden to use, I created a quiche with basil, parsley and dill along with feta, Swiss, Gruyere and mozzarella. Goat cheese is also yummy. —Sonya Labbe, West Hollywood, California
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Bake: 25 min. + standing
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Bake: 25 min. + standing

Ingredients

  • 1 sheet refrigerated pie pastry
  • 1/2 cup shredded part-skim mozzarella cheese
  • 1/2 cup shredded Swiss cheese
  • 1/2 cup shredded Gruyere or additional Swiss cheese
  • 1/2 cup crumbled feta cheese
  • 5 large eggs
  • 1 cup half-and-half cream
  • 1 tablespoon minced fresh basil
  • 1 tablespoon minced fresh parsley
  • 2 teaspoons minced fresh dill

Directions

Preheat oven to 400°. 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 in 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

Nutritional Facts

1 piece: 394 calories, 26g fat (13g saturated fat), 209mg cholesterol, 380mg sodium, 21g carbohydrate (3g sugars, 0 fiber), 17g protein.

  • 1 sheet refrigerated pie pastry
  • 1/2 cup shredded part-skim mozzarella cheese
  • 1/2 cup shredded Swiss cheese
  • 1/2 cup shredded Gruyere or additional Swiss cheese
  • 1/2 cup crumbled feta cheese
  • 5 large eggs
  • 1 cup half-and-half cream
  • 1 tablespoon minced fresh basil
  • 1 tablespoon minced fresh parsley
  • 2 teaspoons minced fresh dill
  1. Preheat oven to 400°. 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.
  2. Bake on a lower oven rack 25-30 minutes or until a knife inserted in 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

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