The Old Red Inn Herb Quiche

8
Servings
15m
Prep Time
30-40m
Cook Time
45m
Ready In


"An elegant quiche served at The Old Red Inn in the White Mountains. Note that the blind baking of the pasty shell has not been incorporated into the overall cooking time."

Original recipe yields 8 servings
OK
  • Herb Filling

Nutritional

  • Serving Size: 1 (370.1 g)
  • Calories 365
  • Total Fat - 25 g
  • Saturated Fat - 10.4 g
  • Cholesterol - 700.5 mg
  • Sodium - 394.1 mg
  • Total Carbohydrate - 7.9 g
  • Dietary Fiber - 2.2 g
  • Sugars - 4.9 g
  • Protein - 26.5 g
  • Calcium - 205.4 mg
  • Iron - 4 mg
  • Vitamin C - 9.2 mg
  • Thiamin - 0.1 mg

Blind Baking Pastry


Step 1

Place 1 piece of pre-made pie dough down into a (8-9 inch) pie pan and press down along the bottom and all sides. Pinch and crimp the edges together to make a pretty pattern, if preferred. Place the pie shell back into the freezer for 1 hour to firm up. Fit a piece of aluminum foil to cover the inside of the shell completely. Fill the shell up to the very edges with pie weights or dried beans (about 2 pounds) and place it in the oven (I always use dry beans that I've had for years for this purpose). Bake for 10-15 minutes, remove the foil and pie weights and bake for another 10 minutes or until the crust is dried out and beginning to color. In place of a pie plate, a tart shell can also be used.

Quiche


Step 2

Beat eggs with cream and milk in a bowl. Stir in Parmesan cheese; season with salt, pepper, and nutmeg. In a skillet, streaked with butter or oil, saute onions until colored - add lettuce, toss quickly (1/2 minute). Add to egg mixture with the herbs and blend in blender quickly or blend by hand. Pour into partially baked pie shell.

Step 3

Bake for 30 - 45 minutes or until set. Serve hot, lukewarm, or cold cut into wedges.

Tips & Variations


No special items needed.

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