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Herb quiche

updated

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Ingredients for 4 servings:

  • 7 eggs
  • 250 g flour
  • 1 pinch of salt
  • 125 g butter
  • Butter for the mold
  • 1 bunch of chives
  • 1 bunch parsley, flat
  • 1 bunch of garden cress
  • 250 ml whipped cream
  • 100 g cheese, grated
  • salt and pepper

Instructions

Working time approx. 10 minutes; Rest time approx. 45 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 35 minutes

super fast and super easy

Make a shortcrust pastry from flour, salt, butter, and 1 egg. Grease a tart pan with butter, roll out the pastry, prick with a fork, and refrigerate for about 45 minutes. Chop the herbs and mix well with the heavy cream, 6 eggs, pepper, and salt. Pour the mixture into the tart pan. Sprinkle with cheese. Bake for about 40 minutes at 180°C (fan oven), lowering the temperature if necessary if it’s getting too dark.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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