1/2 to 1 cup shredded cheese (2 to 4 oz.)
1 Basic Egg & Lemon Juice piecrust (9-inch), baked
1/2 to 1 cup filling (see below)
1 cup milk
1/2 tsp. dried thyme leaves OR other herb; tsp. salt
Yields: 6 Servings
- HEAT oven to 375°F. SPREAD cheese evenly in bottom of piecrust. TOP with filling in an even layer.
- BEAT eggs, milk, salt and thyme in medium bowl until blended. Carefully POUR over filling in piecrust.
- BAKE in center of 375°F oven until center is almost set but jiggles slightly when dish is gently shaken and knife inserted near center comes out clean, 30 to 40 minutes. LET STAND 5 minutes. CUT into wedges.