Three-Cheese Quiche

Name: Three-Cheese Quiche
Ingredients: 7 large eggs; 5 large egg yolks; 1 cup heavy whipping cream; 1 cup half-and-half cream; 1 cup shredded part-skim mozzarella cheese; 3/4 cup shredded sharp cheddar cheese, divided; 1/2 cup shredded Swiss cheese; 2 tablespoons finely chopped oil-packed sun-dried tomatoes; 1-1/2 teaspoons salt-free seasoning blend; 1/4 teaspoon dried basil

10 ingredients

3 steps

Ingredients

7 large eggs
5 large egg yolks
1 cup heavy whipping cream
1 cup half-and-half cream
1 cup shredded part-skim mozzarella cheese
3/4 cup shredded sharp cheddar cheese, divided
1/2 cup shredded Swiss cheese
2 tablespoons finely chopped oil-packed sun-dried tomatoes
1-1/2 teaspoons salt-free seasoning blend
1/4 teaspoon dried basil

Directions

1

Preheat oven to 350°. In a large bowl, combine eggs, egg yolks, whipping cream, half-and-half, mozzarella cheese, 1/2 cup cheddar cheese, Swiss cheese, tomatoes, seasoning blend and basil; pour into a greased 9-in. deep-dish pie plate. Sprinkle with remaining cheddar cheese.
2

Bake 45-50 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before cutting.
3

Securely wrap individual portions of cooled quiche in plastic and foil; freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Unwrap quiche; reheat in oven until heated through and a thermometer inserted in center reads 165°.