Cheese Lover’s Quiche
3 eggs, beaten
1/2 cup half and half
3 tablespoons grated parmesan cheese
1 pinch prepared mustard
2 ounces Gruyere cheese, grated
4 ounces cream cheese, cut 1/2″ cubes
salt and pepper to taste
6 paper thin slices tomato, seed and drain
Beat together egg, half and half, parmesan and mustard. Stir in Gruyere, cream cheese, salt and pepper until blended. Pour egg mixture into crust and place tomato slices decoratively on top.
Bake in 350ºF oven for about 25 minutes or until custard is just set and top is lightly browned. Do not overbake. To serve, cut into wedges. Serve hot, warm or at room temperature. Pie can be prepared earlier in the day and stored in refrigerator. Heat in a 350ºF oven for 10 minutes before serving. This isn’t a traditional quiche, but a firm, dense cheese pie.
Cheese Crumb Butter Crust:
3/4 cup cracker crumbs (Use a tasty cracker like Butter Sesame or French Onion)
3/4 cup grated parmesan cheese
4 tablespoons melted butter
Combine all ingredients until blended. pat mixture on the bottom of an 8″ porcelain quiche baker, and bake in a 350ºF oven for 8 minutes. Allow shell to cool a little before filling.
Vegetarian Fast & Fancy