This quiche, simple to prepare, is a real crowd pleaser!
Preheat oven to 400
- 1 prepared 9” deep dish pie crust (I use Mrs. Smith’s -- OR, for a dramatic variation, use individual tart shells!)
- 3 cups grated cheese*
(* I use combination of Sharp Cheddar and pre-mixed Mexican cheese; another good blend is Swiss, Cheddar, + Mozzarella)
- ½ cup Ricotta Cheese
- 6 large eggs
- 1 cup half’n’half
- Desired combination of herbs*
(* I use 2 tsp dried cilantro, ¼ tsp cayenne, 2 tsp dried minced onion, ½ tsp garlic, 4-5 drops of Tabasco. Another combination is 2 tsp dried parsley, 2 tsp dried minced onion, ½ tsp dried dill, ½ tsp dried marjoram, ½ tsp dried thyme)
Place prepared pie crust on a baking sheet. Sprinkle grated cheese evenly into prepared pie crust.
Place all remaining ingredients (Ricotta, eggs, half’n’half, and herbs) in a blender. Blend on high for 2 minutes. Pour over the cheese. Bake at 400 for 40 45 minutes or until top is light brown and firm. (Check quiche after about 20 minutes and rotate in oven to ensure even browning.)
Cool quiche for at least 10 minutes to “finish”. Cut into 6 slices and serve with a fruit garnish.