Herb & Mozzarella Quiche Quiche
- 1 refrigerated pie crust
- 5 Eggland's Best eggs (large)
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 cup skim milk
- 3/4 cup shredded mozzarella cheese, reduced-fat
- 2 ounces Neufchatel cheese (reduced-fat cream cheese), softened to room temperature
- 1 tablespoon parsley
- 1 tablespoon chives
- 1 tablespoon dill
Quiche is the perfect anytime dish. Serve for brunch with a fresh fruit salad, or for dinner with grilled vegetables.
Cook Time 40 mins Yield: 8 servings Preparation:
Preheat oven to 400 degrees F; roll pie crust out into a 9" deep dish pie pan, prick several holes in crust with fork and bake for 8-10 minutes.
Whip together eggs, milk, Neufchatel cheese, salt, and pepper until eggs are frothy. Stir in mozzarella cheese, parsley, chives and dill. When pie crust is finished pre-baking, remove from oven and pour egg mixture in. Reduce oven temperature to 350 degrees, return quiche to oven and bake for 35-40 minutes or until eggs are set. Recipe provided by