Herb Quiche
From aravi_vel 16 years agoIngredients
- 3/4 lb. basic pie dough, made with 2 cups flour or prepared pie crust shopping list
- 1 egg yolk shopping list
- ------------------------------------------------------------- shopping list
- FILLING: shopping list
- 1/4 lb. sorrel shopping list
- 1/4 lb. spinach shopping list
- 1-1/2 cups parsley shopping list
- 1 bunch watercress shopping list
- 1 cup button mushroom shopping list
- 1/4 cup chopped mixed herbs: tarragon, chervil, burnet and dill shopping list
- 2 eggs shopping list
- 2 cups light cream shopping list
- salt and black pepper shopping list
- 1/2 cup freshly grated parmesan cheese shopping list
How to make it
- Line a 9-10 inch pie pan with the pastry.
- Weigh down with foil and the pastry trimming and bake for 10 minutes in a hot oven 400 degrees F.
- 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.
- Wash and drain the sorrel, spinach, parsley, finely chopped mushroom and watercress.
- 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.
- When the greens are cool enough to handle, squeeze out the liquid between your hands.
- Chop the drained greens and add the mixed herbs to them.
- 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.
- Mix the egg mixture with the chopped green stuffs and pour into the pie shell.
- Scatter the reserved cheese over the top and bake for 30 minutes in a moderate oven 350 degrees F.
- Serve immediately.
People Who Like This Dish 3
- angelica14 St Petersburg, FL
- crazeecndn Edmonton, CA
- meileen Zhuhai GuangDong, CN
- aravi_vel Bangalore, India
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