Herb & Mozzarella Quiche
Yield: 8 servings
Prep Time: 10 min
Cook Time: 40 min
- 1 refrigerated pie crust
- 5 Eggland’s Best eggs (large)
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 cup skim milk
- 3/4 cup shredded mozzarella cheese, reduced-fat
- 2 ounces Neufchatel cheese (reduced-fat cream cheese), softened to room temperature
- 1 tablespoon parsley
- 1 tablespoon chives
- 1 tablespoon dill
Preheat oven to 400 degrees F; roll pie crust out into a 9″ deep dish pie pan, prick several holes in crust with fork and bake for 8-10 minutes.
Whip together eggs, milk, Neufchatel cheese, salt, and pepper until eggs are frothy.
Stir in mozzarella cheese, parsley, chives and dill.
When pie crust is finished pre-baking, remove from oven and pour egg mixture in.
Reduce oven temperature to 350 degrees, return quiche to oven and bake for 35-40 minutes or until eggs are set.
Allow to cool for 5 minutes before serving.
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