Title: Quiche Aux Fines Herbes
Categories: Cheese Egg Vegan
Yield: 1 Servings
| | | Gourmet Vegetarian Feasts, by Martha Rose Shulman, 1989 |
| CRUST |
| 1 | c | Whole Wheat Flour |
| 1/2 | ts | Sea Salt |
| 4 | oz | Unsalted butter |
| | | 1-3 T Ice cold water |
| QUICHE |
| 1 | tb | Safflower oil |
| 1 | | Onion, Chopped 1/2 cup |
| | | Heaped of fines herbes |
| | | (parsley, chives, basil, chervil, |
| | | Tarragon, thyme). |
| 4 | | Eggs, beaten |
| 3/4 | c | Milk |
| 2 | tb | Powdered milk |
| 4 | oz | Gruyere cheese, grated |
| 1 | oz | Parmesan, grated |
| | | Sea salt and freshly ground pepper |
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.