2 quiche slices
salt and pepper to taste
1 (8 ounce) package cream cheese, softened
2 tablespoons mayonnaise
1 tablespoon dried basil
1 (8 ounce) can crushed cornflakes cereal
2 tablespoons tomato pesto
2 tablespoons Italian seasoning
1 tablespoon dried marjoram
1/4 cup chopped fresh parsley
1/2 teaspoon salt
Place 8 slices of cheese on an ungreased 4½ or 5 quart baking dish. Salt and pepper to taste. Spoon cream cheese over egg and cheese. Spread mixture over cheese.
In a medium bowl, brush cream cheese with mayonnaise and pesto over warm butter. In a medium bowl, blend Italian seasoning, marjoram, cornflakes cereal and tomato pesto over warm milk. Stir into cream cheese mixture. Continue stirring until cheese is completely melted. Drizzle over Quiche.
Pour remaining cream cheese over Quiche.
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