Quiche aux fines herbes
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Gourmet Vegetarian Feasts, by Martha Rose Shulman, 1989 | ||
| 1 | cup | Whole Wheat Flour |
| ½ | teaspoon | Sea Salt |
| 4 | ounces | Unsalted butter |
| 1-3 T Ice cold water | ||
| 1 | tablespoon | Safflower oil |
| 1 | each | Onion, Chopped 1/2 cup |
| Heaped of fines herbes | ||
| (parsley, chives, basil, chervil, | ||
| Tarragon, thyme). | ||
| 4 | eaches | Eggs, beaten |
| ¾ | cup | Milk |
| 2 | tablespoons | Powdered milk |
| 4 | ounces | Gruyere cheese, grated |
| 1 | ounce | Parmesan, grated |
| Sea salt and freshly ground pepper | ||
Directions
CRUST
QUICHE
Make crust. Mix together flour and salt and cut in butter. Add water as needed, gather into a ball, wrap in plactic wrap, and refrigerate 1-2 hours, or even better overnight Preheat oven to 350 degrees. Roll out pie crust and line a buttered 10-inch quiche or pie pan. Bake the weighted crust 5 minutes and remove from oven. Heat safflower oil in a frying pan and saute onoin until tender. Remove from heat and stir into beaten eggs, along with herbs. Mix together fresh and powdered milk and stir into egg mixture. Add cheeses and salt and pepper to taste. Pour this mixture into prebaked pie crust and place in preheated oven. Bake 35-40 minutes, or until set and beginning to brown on the top. Remove from heat and serve From the files of Earl Shelsby.