Quiche Aux Fines Herbes Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
Gourmet Vegetarian Feasts, by Martha Rose Shulman, 1989
CRUST
1 cup: Whole Wheat Flour,
1/2 tsp: Sea Salt,
4 ounce: Unsalted butter,
1: -3 T Ice cold water,
QUICHE
1 tbsp: Safflower oil,
1 each: Onion, Chopped 1/2 cup
Heaped of fines herbes,
, (parsley, chives, basil, chervil,
Tarragon, thyme).
4 each: Eggs, beaten
3/4 cup: Milk,
2 tbsp: Powdered milk,
4 ounce: Gruyere cheese, grated
1 ounce: Parmesan, grated
Sea salt and freshly ground pepper,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp