- For the crust
- 250 grams
- 125 grams
- 1 pinch
For the crust, place flour on a flat work surface, mix with salt, form into a mound and create a well in the center. Cut cold butter into small pieces around well and crack egg into well.
Chop ingredients together using a knife until crumbly. Knead with hands into a dough. Grease a quiche dish and press dough into bottom of dish and up sides, making sure that sides are about 3 cm (approximately 1 inch) high. Poke several times with a fork and refrigerate for 1 hour.
For the filling, rinse herbs, shake dry and chop. Peel shallots and garlic and finely chop.
Saute shallots, herbs and garlic over low heat, stirring frequently, in hot butter until shallots are translucent. Place herb mixture in a bowl and cool.
Place crust in a cold oven on middle shelf.
Prebake at 220°C (approximately 425°F) for 15 minutes.
Whisk heavy cream with eggs and season with salt and pepper. Remove crust from oven, place cheese slices on bottom, cover with herb mixture and pour egg mixture on top.
Place back in oven and bake at 180°C (approximately 350°F) for another 15-20 minutes. Remove, slice and serve.