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
Ingredients
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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Recipe Comments

2 thoughts on “Fines Herbs Quiche

  1. Jeanne Ahearn

    I am making an apple tart using the pie crust mix. I made the crust & wrapped it & kept in the refrigerator for 2 days. I hoped to make the tart today, however, the wrapped crust is hard as a rock! If I leave it out for a few hours, will it still be useable? Thanks.

    Reply
    1. recipe specialist

      Hi Jeanne,
      In the future, we would recommend using the pie dough the same day as you make it as gluten free dough can dry out quickly in the refrigerator. We may suggest leaving your dough at room temperature for 20-30 minutes to soften. It may be a bit difficult to work with if it is especially dry, so you may need to piece the crust together if it cracks.

      Reply

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