Quiche

I was talking to a friend on the way home from work tonight.  She asked what we were having for dinner.  I told her quiche and she asked what I put in my quiche.  I told her that this very simple but delicious recipe came from a cooking class that i took during a winter “Mini-week” in Middle School.  She remembered taking a cooking class too – in her class they made chicken cordon bleu.  Thanks to Mrs. Kent, I’ve been making this dish for almost 40 years!

Herbed Quiche

  • 1 frozen pie crust
  • 1/2 lb Jarlsberg (we use lite Jarlsberg) cheese grated (tonight I mixed in some Gruyere that I had on hand, Swiss would be good also.)
  • 1 tsp basil
  • 1 tsp marjoram
  • 1/2 cup half and half
  • 1/2 cup milk
  • 2 eggs
Combine grated cheese with herbs in pie crust.  Blend together milk, half and half and eggs and pour over cheese.  NOTE: If using deep dish pie crust, increase to 3/4 cup each of milk and half and half and use 3 eggs.  Place on a cookie sheet to catch any drips and bake at 400 for 25 – 30 minutes or until set (the deep dish will take a little longer.)
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About emenuplan
I love to cook and love to eat. I work full time and have a family so managing good meals during the week requires organization. I'm hoping to share my weekly menu plans and recipes to make things a little easier for those who want to follow along.

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