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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Herb Quiche. Pretty tedious but tasty. Ingredients:
3/4 lb. basic pie dough, made with 2 cups flour or prepared pie crust |
1 egg yolk |
filling |
1/4 lb. sorrel |
1/4 lb. spinach |
1-1/2 cups parsley |
1 bunch watercress |
1 cup button mushroom |
1/4 cup chopped mixed herbs: tarragon, chervil, burnet and dill |
2 eggs |
2 cups light cream |
salt and black pepper |
1/2 cup freshly grated parmesan cheese |
Directions:
1. Line a 9-10 inch pie pan with the pastry.
2. Weigh down with foil and the pastry trimming and bake for 10 minutes in a hot oven 400 degrees F.
3. Remove the foil and trimmings, brush the pastry all over with beaten egg yolk and put it back in the oven for a further 5 minutes. Take out and cool.
4. Wash and drain the sorrel, spinach, parsley, finely chopped mushroom and watercress.
5. Put them all into a large pan of boiling water and boil for 4 minutes. Drain well, pressing out the moisture with the back of a wooden spoon.
6. When the greens are cool enough to handle, squeeze out the liquid between your hands.
7. Chop the drained greens and add the mixed herbs to them.
8. Beat the eggs in a bowl, add the cream and beat until blended, adding salt and pepper to taste and most of the grated Parmesan cheese, reserving a little to scatter over the top.
9. Mix the egg mixture with the chopped green stuffs and pour into the pie shell.
10. Scatter the reserved cheese over the top and bake for 30 minutes in a moderate oven 350 degrees F.
11. Serve immediately.
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