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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Try eggs and cheese at their best. Guests often remark that this crustless entree is so tall, light and fluffy. Even men who âdonât eat quicheâ love it! Ingredients:
7 eggs |
5 egg yolks |
1 cup heavy whipping cream |
1 cup half-and-half cream |
1 cup (4 ounces) shredded part-skim mozzarella cheese |
3/4 cup shredded sharp cheddar cheese, divided |
1/2 cup shredded swiss cheese |
2 tablespoons finely chopped oil-packed sun-dried tomatoes |
1-1/2 teaspoons salt-free seasoning blend |
1/4 teaspoon dried basil |
Directions:
1. Preheat oven to 350°. In a large bowl, combine eggs, egg yolks, whipping cream, half-and-half, mozzarella cheese, 1/2 cup cheddar cheese, Swiss cheese, tomatoes, seasoning blend and basil; pour into a greased 9-in. deep-dish pie plate. Sprinkle with remaining cheddar cheese.
2. Bake 45-50 minutes or until a knife inserted near the center comes out clean. Let stand 10 minutes before cutting. Yield: 6 servings.
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