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The Old Red Inn Herb Quiche

Created by ForeverMama on October 4, 2022

1 10-inch pastry shell, partially baked (blind baked. Directions included in recipe prep.)
Herb Filling
6 eggs
1/2 cup heavy cream
1/2 cup milk
6-8 tablespoons parmesan cheese
3-4 tablespoons chives, chopped fine
1 1/2 tablespoon fresh tarragon, chopped fine
1 1/2 tablespoon fresh dill, chopped fine

4 tablespoons parsley, chopped fine
1/2 - 1 teaspoon fresh rosemary, minced (be careful to not overdo the rosemary because it can overpower the dish)
Sea or Kosher salt, to taste
Freshly ground black pepper, to taste
Pinch or two of grated nutmeg, being careful not to overdo it
1/2-1 cup cup onions, chopped fine
2 tablespoons butter
2 or so lettuce leaves (romaine or other lettuce of choice; arugula, escarole, mustard greens, iceberg, etc. can be used), cut in slivers

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.