Three-Cheese Quiche

• 7 large eggs
• 5 large egg yolks
• 1 cup heavy whipping cream
• 1 cup half-and-half cream
• 1 cup shredded part-skim mozzarella cheese
• 3/4 cup shredded sharp cheddar cheese, divided
• 1/2 cup shredded Swiss cheese
• 2 tablespoons finely chopped oil-packed sun-dried tomatoes
• 1-1/2 teaspoons salt-free seasoning blend
• 1/4 teaspoon dried basil

1. Preheat oven to 350u0b0. In a large bowl, combine eggs, egg yolks, whipping cream, half-and-half, mozzarella cheese, 1/2 cup cheddar cheese, Swiss cheese, tomatoes, seasoning blend and basil; pour into a greased 9-in. deep-dish pie plate. Sprinkle with remaining cheddar cheese.
2. Bake 45-50 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before cutting.
3. Securely wrap individual portions of cooled quiche in plastic and foil; freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350u0b0. Unwrap quiche; reheat in oven until heated through and a thermometer inserted in center reads 165u0b0.

eggs, egg yolks, heavy whipping cream, cream, mozzarella cheese, cheddar cheese, swiss cheese, tomatoes, salt, dried basil

Taken from www.tasteofhome.com/recipes/three-cheese-quiche/ (may not work)