Ingredients
1 Savory Pie Crust
6 oz. cream cheese
2 oz. Maytag Blue Cheese
2 tbsp. unsalted butter
3 eggs
1 c. heavy cream
1 c. whole milk
1/2 tsp. salt
1/4 tsp. Freshly ground black pepper
3 tbsp. chopped fresh mixed herbs, such as parsley, thyme, tarragon, chives, and/or oregano
Preparation
Step 1Preheat the oven to 400 degrees F.Step 2On a lightly floured surface, roll out the pie crust dough to 1/8-inch thickness to fit an 8-inch fluted tart pan. Fill the pan with the dough, easing the dough into the bottom and lightly pressing it against the sides. Trim off the excess dough.Step 3Line the pastry shell with parchment paper, and fill it with ceramic pie weights or dried beans. Place the tart pan on a baking sheet, and bake for 9 minutes. Remove the baking sheet from the oven and set the tart pan on a wire rack to cool. Remove the parchment paper and the weights.Step 4Reduce the oven temperature to 375 degrees F.Step 5In a medium bowl, whisk together the cream cheese, blue cheese, and butter. Whisk in the eggs until well blended. Stir in the cream, milk, salt, pepper, and herbs. Pour the filling into the partially baked pie shell. Return the tart pan to the baking sheet and bake, rotating the quiche halfway through, until it is puffed and golden brown, 25 minutes. The quiche is done when a knife inserted in the center comes out clean.Step 6Remove the tart pan from the baking sheet and set it on a wire rack to cool for at least 5 minutes before slicing. Serve hot, warm, or at room temperature. Looking for more dinner options? Check out our pork chop recipes, chicken recipes, and potato recipes.
Recipes by Emeril Lagasse, from “Farm to Fork,” HarperStudio, New York, 2010, courtesy Martha Stewart Living Omnimedia, Inc.
