2-3/4 cups all-purpose flour
1/2 cup butter, softened
1/4 cup ice water

5 eggs
1/2 cup swiss, grated
1/2 cup monterey jack, grated
1/2 cup mozzarella, grated
1 cup half and half cream
1/2 cup ricotta, feta or cottage cheese
1 tablespoon onion, minced
1 teaspoon dried dill
1 teaspoon dried parsley
1 teaspoon marjoram
salt and white pepper

1. Blend flour and butter together and gradually add ice water, tablespoon by tablespoon, working in until you form a smooth dough. Refrigerate.
2. Preheat oven to 400 degrees.
3. Roll out dough into a large circle and transfer to a pie plate.
4. Sprinkle grated cheese on top of the pie shell.
5. Whisk together remaining ingredients and pour over cheese.
6. Bake until a toothpick inserted in the center comes out clean, about 45 minutes.
7. Cool for several minutes before serving.

Makes 6 servings

So many delicious leftovers right now that I've totally stuffed myself before I started thinking about dinner. Other than that, the fridge is basically empty except a thawing roast and ingredients for tomorrow night's dinner. So, I decided to use the leftover dough from the Tapanade en Croute to make a simple Cheese Quiche. The crust proved to be rather difficult because I had to roll out approximately half a pie crust to accommodate an entire pie pan. I also made twice as much filling than necessary, but that's fine since I can use it for a quick omelette tomorrow morning.

Since it's the same overworked crust from Last Night it was not as flakey as I would have liked. Still, quiche is quiche and it's good pretty much any way you slice it. I thought the filling was probably the best quiche guts I've ever eaten! This is probably because while I had to half the recipe for the egg batter, I still used the full amount of cheese. I'll definitely be looking forward to eating this tomorrow for lunch.