Herb Quiche

Quiche is a fantastic way of using fresh herbs.

Herb Quiche

200g (~1.5 cups) flour
100g (1/2 cup) butter
1/2 tsp salt
5 tbsp water
200g (7 oz) bacon bits or ham, diced
4 eggs
250ml heavy cream
1/3 – 1/2 cup mixed herbs, chopped (think: chives, parsley, cilantro, dill, thyme, chervil, sage, oregano, tarragon etc.)
1/4 tsp. pepper
1/4 tsp. salt
125g cheese (mozzarella, gruyere, parmesan or anything you like)

You need a round cake pan or pie dish, greased and dusted with flour or lined with some parchment paper.
Add the flour to a bowl and cut the butter into the flour and add the salt. Slowly add the water and quickly knead the mix into a dough. Avoid overkneading the dough. Over the dough and let it rest for about 2 hours in the fridge.

Preheat the oven to 400F. Roll out the dough so it fits in the cake pan and lines the walls. Pierce the dough a few times with a fork. Sprinkle the bacon or ham on top of the dough.

Separate the eggs into two bowls. Mix the egg yolks with the heavy cream, salt and pepper. Add the cheese and stir well. Beat the egg white until stiff and carefully mix them in with the egg yolk mix. Try to keep the egg whites as foamy as possible but blended with the egg yolk – cheese mix.

Gently pour the egg mix into the cake pan and smoothen the top. Bake the quiche for around 30 minutes until golden brown and firm.

Let the quiche cool for a few minutes before serving.

Tips:
* You can also make individual portion in e.g. a muffin tin or tartlette pans.
* You can use a bought (unsweetened) pie shell
* Pizza dough would work too
* a 2tbsp mustard (e.g. dijon) to the egg mix
* chopped herbs freeze well. Harvest in summer, wash, chop and bag them for the freezer and you can use them all winter! You can use put the herbs in straight from your freezer.

International quiches! Try quiche in different flavours:

Oregano, sundried tomato & garlic for Italian
Tarragon, chives, chervil and parsley for French
Cilantro and chili flakes for Mexican
etc.