Quiche Aux Fines Herbes

Name: Quiche Aux Fines Herbes
Yield: Serves 4
Ingredients: salt and freshly milled pepper; salt and freshly milled pepper; 2–3 tablespoons chopped fines herbes (see method); 1 shallot or small onion; 1 shallot or small onion; 3 eggs; 1.5 dl/¼ pint single cream; 100 g/4 oz shortcrust pastry; 15 g/½ oz butter

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

About

If you are lucky enough to have a root of French tarragon and some chervil in the garden, you can make up a fines herbes mixture of both with parsley – a marvellous flavouring for egg dishes.

Ingredients

100 g/4 oz shortcrust pastry

Pastry
Vegetarian
Gluten-free

Method

Roll out the pastry and use to line a 20-cm (8-in) quiche tin or tart tin with a loose base. Prick the base with a fork and fill the centre with crumpled kitchen foil. Bake blind in a hot oven (220°C., 425°F., Gas Mark 7) for 12–15 minutes. Remove the foil towards the end of the cooking time. Set t