Pre-heat the oven to 425?F.
Whisk the eggs in a large bowl and add the milk and half-and-half or cream. Whisk together thoroughly and then stir in the shredded cheese and herbs.
Pour the mixture into the pie crust and bake for 30 minutes. If the quiche still has a liquidy and jiggly center, bake for another 10 minutes. If firm, remove from the oven and allow it to cool slightly before serving. Quiche can be served at room temperature.
Tip: If your crust edges start to burn, wrap aluminum foil over the edges and keep cooking as instructed above.
Note: If you want to add any of the optional additions mentioned above, simply stir them in when you are adding the cheese, but reduce the amount of cheese by 1/2 cup for each addition. To add more than one addition cut the total amount of the additions to equal one addition so everything fits!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (108g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 73 (60%)|
|Amt Per Serving||% DV|
|Total Fat 8.2g||11 %|
|Saturated Fat 3g||15 %|
|Monounsaturated Fat 3.6g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 26.1mg||8 %|
|Sodium 507.2mg||17 %|
|Potassium 241.3mg||6 %|
|Total Carbohydrate 4.6g||1 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 3.5g|
|Protein 7.5g||11 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 122
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