Title: Three-Cheese Quiche
Categories: Main
Yield: 6 Servings

COOKING ACROSS AMERICA
2	ts	Butter; room temp, to coat
2	tb	Parmesan cheese; finely grated
2	c	Cheddar cheese; roughly grated
1	c	Swiss cheese; roughly grated
2		Eggs
3/4	c	Milk
3/4	c	Flour; approximately
1/2	ts	Salt
	pn	Black pepper

Preheat the oven to 425~. Butter a quiche pan or pie plate. Sprinkle with 1 tbsp of the Parmesan cheese. Mix the Cheddar and Swiss cheeses together and then spread them in the pan, mounding the cheeses toward the center as with filling a pie pan with apple slices.

In a bowl, stir together the eggs and milk. Add the flour, 1/4 cup at a time, to give the mixture the consistency of heavy cream. Stir in the salt and pepper. Pour the milk mixture over the cheeses. Sprinkle with the remaining tbsp of grated Parmesan. Bake the quiche until brown and bubbly, about 40 mins. Serve hot.

Author - Bernard Clayton

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