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Blue Cheese Quiche

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Anonymous (not verified)
  Dry bread crumbs 1⁄3 Cup (5.33 tbs)
  Chopped leeks 1⁄2 Cup (8 tbs)
  Butter/Margarine 1 Tablespoon
  Cream cheese 16 Ounce
  Crumbled blue cheese 1⁄2 Cup (8 tbs)
  Sour cream 1⁄3 Cup (5.33 tbs)
  Chopped parsley 2 Tablespoon
  Eggs 4
  Salt 1⁄8 Teaspoon
  White pepper 1⁄8 Teaspoon
  Parsley 1
  Pimento strips 1⁄4 Cup (4 tbs)
  Lettuce leaves 1
  Cherry tomato 1⁄4 Cup (4 tbs)

Line bottom and sides of a greased 10-inch quiche dish with breadcrumbs.
Place in freezer until ready to fill.
Saute leeks in butter until tender.
Position knife blade in food processor bowl; add leeks, cream cheese, blue cheese, sour cream, and parsley.
Top with cover and process 4 to 6 seconds.
Stop processor, remove cover, and scrape sides of bowl with a rubber spatula.
Replace cover and process an additional 4 to 5 seconds or until smooth.
Add eggs and seasonings; process 20 to 25 seconds or until well combined.
Pour filling into prepared quiche dish, and bake at 350° for 25 to 30 minutes or until set.
Garnish with parsley, pimiento, lettuce leaves, and cherry tomatoes.

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Blue Cheese Quiche Recipe