Herbed Quiche with Watercress and Parsley
Thaw the puff pastry according to the package directions. Place the discs next to each other, then roll out on lightly floured surface and line a pie dish (28 cm or approximately 11 inches in diameter). Double the pastry on the edges to form a crust. Pierce the dough several times with a fork and place in the refrigerator.
Rinse the watercress and parsley, pluck the leaves from the stems and roughly chop.
Peel the onion and garlic and chop finely. Heat the olive oil and sauté onions and garlic in it. Add the herbs and toss briefly. Season with salt and pepper. Beat the eggs with the milk in a bowl; season with salt and pepper. Shread the raclette cheese, mix with the herbs and spread on the puff pastry. Pour the egg-milk mixture into the dish. Bake in a preheated oven at 180°C (approximately 350°F) for about 40 minutes.