Forget the one-pot pastas, this spring I’m all about quiche. If you love eggs, love cheese, and love a quick and easy dinner recipe you are going to love this recipe. This classic, cheesy, quiche is filled with herbs and the perfect accompaniment for a salad of spring greens.
Of course, the beauty in quiche is its adaptability. You can mix in any of your favorite ingredients to make your own creation. Just consult the recipe to ensure you get the eggs and dairy ratio correct or else you run the risk of having a runny quiche, which is never a good situation. You can make it with or without crust, with vegetables, meat or both, and you can add spices for even more flavor.
With spring finally here and Easter just around the bend, it couldn’t be a more perfect time for quiche. I make a variety of different quiches all year-round, but they seem particularly suited for spring and summer. They’re great for a crowd, especially if you’re having people over for brunch. Whether you’re serving a crowd or just your own family, this delicious quiche recipe is bound to put a little happiness on your table.
Ingredients:
1 sheet refrigerated pie pastry
1/2 cup shredded mozzarella cheese
1/2 cup shredded Swiss cheese
1/2 cup shredded Gruyere cheese
1/2 cup crumbled feta cheese
5 large eggs
1 cup half-and-half cream
1 tablespoon minced fresh chives
1 tablespoon minced fresh parsley
2 teaspoons minced fresh dill
Directions:
- 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.
- Bake on a lower oven rack 30 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before cutting.
