9" pie crust (home made or ready made)
4 eggs
1 cup of half & half (or ½ cup each of milk and half & half)
3 ½ cups of shredded Monterey Jack cheese
1 ¾ cups of shredded Chedder cheese

Nutmeg (dash or to taste)
Pinch of salt & pepper
Handful of Fresh Basil, Parsley (or what everr fresh herds you have)

Prepare and roll piecrust. Arrange in 9" pie pan, roll excess edge and flute. Mix cheeses together by tossing lightly until the mix is even. Put the cheeses and herbs into the raw pie shell and spread so the shell is full to just below the fluted edge. Beat eggs, half & half, nutmeg, and salt&pepper. Pour egg mixture into crust until the cheese is just covered. (Do not overfill or the quiche will overflow when cooking.) If there is not enough liquid, add more half & half until the desired fullness is achieved.

Bake in a pre-heated 375* oven for one hour or until a toothpick comes out dry. Allow 5 minutes before cutting and serving.

Serves: 6