From the "Houston Junior League Cookbook," published in cooperation with your Daily InBox newsletter.
INGREDIENTS:
TO PREPARE:
Mash and blend cheeses. Add butter, cream, eggs, onion, salt and pepper and mix well. Pour into pastry shell; bake at 375 degrees for 30 minutes or until quiche has puffed up and is golden brown on top. Serve hot for hors d'oeuvres or first course. May be served hot or cold as luncheon entree.
SERVES: 6 - 8
- 1 (9-inch) pastry shell, partially baked
- 2 small packages (3-ounces each) cream cheese, softened
- 3 ounces Blue cheese
- 2 Tablespoons butter, softened
- 3 Tablespoons heavy cream
- 2 eggs, slightly beaten
- 1/2 teaspoon minced onion or 1/2 Tablespoon minced chives
- Salt and pepper
TO PREPARE:
Mash and blend cheeses. Add butter, cream, eggs, onion, salt and pepper and mix well. Pour into pastry shell; bake at 375 degrees for 30 minutes or until quiche has puffed up and is golden brown on top. Serve hot for hors d'oeuvres or first course. May be served hot or cold as luncheon entree.
SERVES: 6 - 8
