Herb & Mozzarella Quiche

Herb & Mozzarella Quiche

Prep Time
10 mins
Cooking Time
40 mins
Servings 8


Calories 210
Saturated Fat 8g
Fat 13g
Cholestorol 126mg
Sodium 360mg
Total Carbohydrate 14g
Dietary Fiber trace
Protein 9g


  • 1 refrigerated pie crust
  • 5 Wandering Hen Eggs
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 cup skim milk
  • 3/4 cup shredded mozzarella cheese, reduced-fat
  • 2 ounces Neufchatel cheese (reduced-fat cream cheese), softened to room temperature
  • 1 tablespoon parsley
  • 1 tablespoon chives
  • 1 tablespoon dill



Preheat oven to 400 degrees F; roll pie crust out into a 9" deep dish pie pan, prick several holes in crust with fork and bake for 8-10 minutes.


Whip together eggs, milk, Neufchatel cheese, salt, and pepper until eggs are frothy.


Stir in mozzarella cheese, parsley, chives and dill.


When pie crust is finished pre-baking, remove from oven and pour egg mixture in. 


Reduce oven temperature to 350 degrees, return quiche to oven and bake for 35-40 minutes or until eggs are set.


Allow to cool for 5 minutes before serving.

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