Thursday, February 12, 2015

Four-Cheese Quiche

I found this in A little recipe book called Casseroles, Soups and Stews. I made the Apricot Chicken, Baked Chicken in Creamy Tomato Sauce and this Quiche yesterday. We will have this quiche tomorrow night.  I love taking a day to do enough cooking for several days.  We still have some hamburger patties that Jud grilled earlier this week.  I shouldn't have to cook for at least 3 more days.

1 (15oz.) package Pillsbury Refrigerated Pie Crusts
1 (3oz.) package cream cheese, softened
4 eggs
1/3 cup milk
1/4 cup grated Parmesan cheese
1 Tablespoon freeze dried chives
1/4 teaspoon dried oregano leaves
1/4 teaspoon salt
1/4 teaspoon pepper
4oz. (1 cup) shredded Swiss cheese
4 oz. (1cup) shredded Gruyere cheese
Heat oven to 450 degrees. Prepare pie crust according to package directions for one-crust baked shell using 9 -inch pie pan. (Refrigerate remaining crust for a later use. DO NOT PRICK CRUST.  Bake at 450 degrees for 6-8 minutes or just until crust is very light golden brown. If crust puffs up during baking, gently press crust down with the back of a wooden spoon. Cool.
Reduce heat to 375 degrees. In a large bowl, beat cream cheese until smooth. Add eggs one at a time, beating well after each addition. Add milk, Parmesan cheese, chives, oregano, salt and pepper.  Mix well. Sprinkle Swiss and Gruyere cheese evenly in bottom of partially baked crust. Pour egg mixture over cheese.
Bake at 375 degrees for 23- 28 minutes or until knife inserted in center comes out clean and crust is golden brown. Let stand 5 minutes before serving.

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