1 sheet refrigerated pie pastry ½ cup shredded part-skim mozzarella cheese ½ cup shredded Swiss cheese ½ cup shredded Gruyere or additional Swiss cheese ½ cup crumbled feta cheese 5 large eggs 1 cup half-and-half cream 1 Tbsp. minced fresh basil 1 Tbsp. minced fresh parsley 2 tsp. minced fresh dill
Preheat oven to 400 degrees. Unroll pastry sheet into a 9-in. pie plate; flute edge. Sprinkle cheeses into pastry shell. In a large bowl, whisk eggs and cream until blended. Stir in herbs; pour over top.
Bake on a lower oven rack for 24-30 minutes or until a knife inserted near center comes out clean. Let stand 10 minutes before cutting.