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.

 

  • Total Time
    Prep: 15 min. Bake: 25 min. + standing
  • Makes

    6 servings

    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 Eggland’s Best 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.

    Nutrition Facts

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