Serves: 5
Total Calories: 327
Arrange crust in a 9" quiche pan or pie plate. Fill with shredded cheeses; set aside. In a blender, combine crumbled cheese and remaining ingredients. Process on high speed for 2 minutes, until smooth. Pour over cheeses in crust. Bake at 400 degrees for 45 minutes, or until a knife inserted in the center tests clean. Cool for 5 minutes; cut into wedges.
Tip: All kinds of vegetables become deliciously sweet when roasted...asparagus, carrots, squash, bell peppers and Brussels sprouts, just to name a few. Toss peeled, sliced veggies with olive oil and spread on a baking sheet. Bake at 350 degrees for about 30 minutes, stirring occasionally, until tender.
This Fresh Herb Quiche recipe is from the Weeknight Dinners Cookbook. Download this Cookbook today.
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