This quiche is great any time of the year; but, because it's frozen, I think more of making it in the summer. It is certainly simple and additional frothy. We make it for our beach residence vacation meals because it's really easy and we all love it. You can make it even easier if you want to substitute thawed whipped topping instead of cream. If you do, It is advisable to leave out the sugar from the recipke. I hope you enjoy it, too.
Milk Chocolate Quiche
8 Oz. Milk Chocolate
1/4 C. Milk (I have replaced the milk with Bailey's Irish Cream as well)
1 T. Sugar (or more if you like it a little sweeter)
1 8 Oz. Cream Cheese, Softened
2 Pints Cream
1 9" Quiche Covering, baked and cooled
Chocolate Curls (Optional)
Heat chocolate and 2 T. of the milk in a saucepan over low heat, stirring until chocolate is melted.
Beat cream and reserve in refrigerator.
In a bowl, beat sugar into cream cheese Space caps. Add remaining milk and chocolate mixture and beat until smooth.
Collapse about 1/2 cup of the whipped cream into the chocolate mixture to brighten. Then, collapse the chocolate mixture into all of those other whipped cream until completely mixed. Be careful to collapse the combos together and not awaken, or you will lose the air whipped into the cream.
Table spoon into the cooled quiche covering. Top with chocolate curls. Frost nova at least 3 hours. Allow to stand at room temperature for quarter-hour -- or until you can easily cut slices to serve.