Herb Quiche
Ingredients
- For the tart dough
- 250 grams Pastry flour
- 125 grams cold butter
- 1 pinch salt
- 1 egg
- For the filling
- 1 bunch Basil
- 1 bunch parsley
- 1 bunch Dill
- 10 Sorrel leaf
- 3 eggs
- 400 grams Double cream cheese (60-75% fat)
- 1 Tbsp lemon juice
- salt
- white peppers
- sweet paprika
- Pastry flour (for dusting)
- To garnish
- chive flower
- Salad burnet
- Borage
Preparation steps
For the tart dough: Combine the flour and salt, make a well in the center, add the chopped butter around the edges and the egg to the well.
Using a butter knife, chop the ingredients together until crumbly then knead until smooth with your hands. Form into a ball, cover with plastic wrap and chill for 30 minutes.
For the filling. Rinse the herbs and sorrel, shake dry and finely chop the leaves. Separate the eggs. Whip the egg whites until stiff. Beat the cream cheese, lemon juice and egg yolks until smooth. Fold in the herbs, sorrel and egg whites and season with salt, pepper and paprika.
Preheat the oven to 175°C (approximately 350°F). Roll out the dough on a lightly floured work surface and use to line the tart pan. Fill with the cheese and herb mixture and bake for about 30 minutes. Serve garnished with herbs and flowers.
