John Myers
French Herbal Quiche
The perfect french herbal quiche recipe with a picture and simple step-by-step instructions.
- Fat for the shape
- 1 Egg
- 125 g Ice cold butter
- 250 g Flour
- Salt
- 100 g Gruyère cheese, grated
- 6 Eggs
- 250 ml Cream
- 1 tbsp Butter
- 1 Clove of garlic
- 2 Shallots
- 1 Bed of cress
- 1 Bunch of dill
- 2 Bunch parsley
- Salt
- Pepper from the grinder
- Prepare a shortcrust pastry with flour, butter, egg and salt. Grease a springform pan (diameter about 26cm) or a quiche pan well and line it with the shortcrust pastry, prick with a fork several times and then chill for about 1 hour. Wash the herbs, pat dry and cut into small pieces. Cut the cress from the bed. Now peel the shallots and the garlic. Finely dice the shallots and mash the garlic, then sauté both in heated butter and let cool down a little. Pre-bake the quiche dough in a preheated oven (fan oven 200 degrees) for 15 minutes. Then reduce the heat in the oven to 160 degrees. Whisk eggs and cream, add herbs, shallots and garlic, season with salt and pepper. Then pour the whole thing onto the baked dough, sprinkle with cheese and bake for 30-35 minutes at 160 degrees.
Facebook Comments