Quiche with muenster and dried Italian herbs

Lori Allen made this quiche for a meeting I had at her house.  I couldn’t get enough of it, so I asked her if she would share the recipe with me.  It is sure to be the basis of many future quiche improvisations.

1/2 recipe of Rebecca’s Savory Pie Crust or one pie crust of your choice
6 medium eggs
1 cup milk
1 cup cream
(or just 2 cups of half and half)
1 cup grated muenster or havarti
1/2 tsp. salt
Freshly ground pepper to taste
2 dry tsp. each: basil, rosemary, thyme

1) Bake the pie crust at 400 degrees for 7 minutes.
2) Take crust out of oven to slightly cool.
3) Lower oven temperature to 375 degrees.

4) Grate cheese and put into crust.

5) Mix all other ingredients in a bowl, and beat with a fork until eggs are well incorporated.
6) Pour over cheese.

7) Bake quiche 40-45 minutes, until knife inserted comes out clean.


4 responses to “Quiche with muenster and dried Italian herbs

  1. Oh my gosh, that looks SO good. Quiche is pretty much the best food ever.

  2. I’m definitely going to have to try this, quiche has long been on my list of things I need to learn to make.

    • Truthfully, I anticipated making quiche would be more complicated, but it turns out it’s really easy. I was also intimidated by pie crust, but it’s not hard to make either. Let me know how it goes, if you decide to try it!

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