Try eggs and cheese at their best. Guests often remark about how tall, light and fluffy this crustless entree is. You’ll love it!

 

Ingredients

  • 7 large eggs
  • 5 large egg yolks
  • 1 cup heavy whipping cream
  • 1 cup half-and-half cream
  • 1 cup shredded part-skim mozzarella cheese
  • 3/4 cup shredded sharp cheddar cheese, divided
  • 1/2 cup shredded Swiss cheese
  • 2 tablespoons finely chopped oil-packed sun-dried tomatoes
  • 1-1/2 teaspoons salt-free seasoning blend
  • 1/4 teaspoon dried basil

Directions

  • Preheat oven to 350°. In a large bowl, combine eggs, egg yolks, whipping cream, half-and-half, mozzarella cheese, 1/2 cup cheddar cheese, Swiss cheese, tomatoes, seasoning blend and basil; pour into a greased 9-in. deep-dish pie plate. Sprinkle with remaining cheddar cheese.
  • Bake 45-50 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before cutting. Freeze option: Securely wrap individual portions of cooled quiche in plastic and foil; freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Unwrap quiche; reheat in oven until heated through and a thermometer inserted in center reads 165°.

Nutrition Facts

1 piece: 449 calories, 37g fat (21g saturated fat), 524mg cholesterol, 316mg sodium, 5g carbohydrate (3g sugars, 0 fiber), 22g protein.