Parish House Inn

Ypsilanti, Michigan

Specialty Recipe

Basic Herb Quiche

Fresh herbs are wonderful, dried herbs are just fine, but omit them all and this is still delicious.

Ingredients

Pie dough for one 9-inch crust

1-1/2 cups grated cheeses (use cheddar, Gruyere, Swiss, or mozzarella in any proportion)

1/2 cup ricotta, feta, cottage, or goat cheese

5 eggs

1 cup light cream (half & half)

1 teaspoon dried dill (or 1 Tablespoon fresh)

1 teaspoon dried parsley (or 1 Tablespoon fresh)

1 teaspoon dried minced onion

1 teaspoon dried herb of your choice

Heat oven to 400 degrees. Line quiche pan or pie pan with pie dough. Place grated cheeses in pie shell. In blender, measure cream; add eggs, soft cheese, and herbs. Mix on high speed for 2 minutes. Pour over grated cheese. Bake for 45 minutes or until a knife inserted in the center comes out clean. Cool for 5 minutes before serving.

Variations

• One 10-ounce package frozen chopped spinach, thawed and well drained
• 1 cup chopped ham
• 1 pound bulk sausage, cooked and drained
• One 4-ounce can mushrooms or 1/2 pound fresh mushrooms, sliced, cooked, and drained

Serves: 6

• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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