Fines Herbs Quiche

Feeling French? Serve this quiche on its own or with soup or salad for a complete meal.

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Servings 8 - 12servings
Prep Time 45minutes
Cook Time 1 hour 45 minutesto 2 hours 15 minutes
Passive Time 15minutes
Submitted By Sarah House for Bob's Red Mill Test Kitchen
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings 8 - 12servings
Prep Time 45minutes
Cook Time 1 hour 45 minutesto 2 hours 15 minutes
Passive Time 15minutes
Submitted By Sarah House for Bob's Red Mill Test Kitchen
Share this Recipe
Share this Recipe
Ingredients
  • 1/2 package Gluten Free Pie Crust Mix , prepared and chilled
  • 1 Tbsp Oil
  • 1/2 cup White Onion thinly sliced (60g)
  • 2 cups Milk
  • 1 cup Cream
  • 6 Eggs
  • Salt and Black Pepper to taste
  • 1 Tbsp fresh Chervil or Marjoram or Savory, minced
  • 1 Tbsp fresh Chives minced
  • 1 Tbsp fresh Parsley minced
  • 1 Tbsp fresh Tarragon minced
  • 1/2 cup Gruyere shredded (25g)
Ingredients
  • 1/2 package Gluten Free Pie Crust Mix , prepared and chilled
  • 1 Tbsp Oil
  • 1/2 cup White Onion thinly sliced (60g)
  • 2 cups Milk
  • 1 cup Cream
  • 6 Eggs
  • Salt and Black Pepper to taste
  • 1 Tbsp fresh Chervil or Marjoram or Savory, minced
  • 1 Tbsp fresh Chives minced
  • 1 Tbsp fresh Parsley minced
  • 1 Tbsp fresh Tarragon minced
  • 1/2 cup Gruyere shredded (25g)
Instructions
  1. Roll prepared Bob’s Red Mill Gluten Free Pie Crust between two pieces of parchment paper or heavy duty plastic wrap to a 10-inch circle. Remove the top layer of parchment or plastic and carefully invert dough into a 9-inch tart or quiche pan. Remove remaining sheet of parchment or plastic and press crust into pan, trimming the edges accordingly. Freeze at least 15 minutes.
  2. Preheat oven to 350°F. Line the crust with parchment paper and fill with pie weights. Bake for 30 minutes. Remove the pie weights and parchment and continue to bake until light brown, about 15 additional minutes. Remove from oven and let cool while preparing the filling. Reduce the oven to 325°F.
  3. To make the filling, heat olive oil in a sauté pan over medium-low heat. Add onions and cook until soft but not caramelized or brown, 5 – 10 minutes. Remove from heat.
  4. Meanwhile, whisk together milk, cream, eggs and salt and pepper to taste.
  5. In the cooled crust, layer ½ the onions and herbs, then pour over ½ the milk mixture and sprinkle with ½ the cheese. Repeat with the remaining filling ingredients.
  6. Bake at 325°F until filling is set in the center, 60 – 90 minutes.
  7. Let cool completely before serving. Serve at room temperature or chill and serve cold.
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