Cream Cheese Quiche
- Ready In:
- 55mins
- Ingredients:
- 8
- Serves:
-
6-8
ingredients
- 1 frozen 9-inch deep dish pie shell
- 1⁄4 cup chopped onion
- 4 ounces cream cheese
- 1⁄4 lb grated swiss cheese
- 4 large eggs
- 1 cup milk or 1 cup half-and-half
- 1⁄4 teaspoon nutmeg (optional)
- 1 1 cup ham or 1 cup seafood, your choice (enough to cover the bottom in a single layer. Also very good with sauteed fresh mushrooms and spinac)
directions
- Preheat oven to 425 degrees.
- Saute onion in butter until transparent.
- Cover the bottom of the pie crust with the cream cheese, cut into small pieces.
- Add the meat and onion and top with the grated Swiss cheese.
- Mix together the milk and eggs and nutmeg if using and pour over the top.
- Bake for 15 minutes, reduce the temperature to 350 degrees, and bake for another 30 minutes.
Reviews
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I did tweak it a little - used steak, mushrooms and onion sauteed and used 3 eggs plus 2 egg yolks and only 2 ounces of creamcheese softened with mayo, a squirt of dijon - mix the creamcheese, may and mustard together and brushed in the bottom of the pie also sprinkled some Italian seasoning came out glorious- thank you for sparking my creativity!
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AWESOME - huge hit today with my family. I made it: -crustless: used sautéed mushrooms (whole large, sliced, 7) to line the pie plate. -with less cream cheese (used about 3 oz) -instead of grated, i took swiss cheese and sliced finely while very cold -used one package of Oscar Mayer real-bacon pieces - added the mix of 4 eggs whisked with ~ 1 cup of 2% milk, adding provencal herbs (dried) Cooked exactly as directed: 15 at 425, then 30 at 350. It was amazing and made about 4 large slices - perfect for my small family. Thank you to Kelbel for posting this awesome recipe.
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Tweaks
-
I made it: -crustless: used sautéed mushrooms (whole large, sliced, 7) to line the pie plate. -with less cream cheese (used about 3 oz) -instead of grated, i took swiss cheese and sliced finely while very cold -used one package of Oscar Mayer real-bacon pieces - added the mix of 4 eggs whisked with ~ 1 cup of 2% milk, adding provencal herbs (dried) Cooked exactly as directed: 15 at 425, then 30 at 350.
RECIPE SUBMITTED BY
KelBel
United States