Fresh Herbs Quiche is one of the simplest tarts, very spring-like. I associate it with awakening nature, where dill, chives, and parsley come to life, and the young ones are the tastiest. It is light and fragrant, even juicy with the amount of herbs.
How to choose the best ingredients for Fresh Herbs Quiche
Chopped parsley/ chopped dill/ chopped chives or spring onion: herbs cannot be frozen or dried. So the perfect herbs for Fresh Herbs Quiche will stay fresh.
Eggs: choose fresh eggs, if we have size L, then we add 6, and if we have size S, we give 7-8.
Creme fraise/ sour cream: they are actually substituted with a similar consistency. I like to mix them, and in this proportion, they are perfect. However, if you have one of them it adds double the servings.
Tips and tricks
- If the tart burns too much from the top, you can put aluminum foil on it.
- You can store the grated dough in the refrigerator for up to 2 days and in the freezer for up to several months.
Fresh Herbs Quiche
Shortbread for tarts: the indicated amount is sufficient for two 24 cm tarts.
- 1 1/2 cup all-purpose flour
- 1/2 cup cake flour
- 1 tsp salt
- 170 gr chilled butter
- 1/2 cup very cold water
Stuffing on tarts with a diameter of 24 cm:
- 5 eggs
- 300 gr creme fraise
- 300 gr sour cream
- 100 ml whipping cream
- 60 gr grated cheese
- 1/2 cup chopped parsley
- 1/2 cup chopped dill
- 1/2 cup chopped chives like spring onion
Shortbread for tarts:
- Put the sifted flour and butter on the counter.
- Chop the butter and flour into small pieces. I use a special dough knife for this, and it can be a shortcrust dough shredder or a regular kitchen knife with a broader blade. The dough shredder and dough knife are held from the top and are therefore more convenient, but you can also do it with an ordinary kitchen knife.
- As soon as the flour is chopped with butter, add a little water and knead into a uniform dough. It's good that the water is freezing so that the dough is substantial and elastic.
- When the dough is ready, divide it into two equal parts.
- Before baking, put the dough in the refrigerator for at least 30 minutes.
- After thirty minutes, we rolled the dough into a circle about 2.5 cm (1 inch) larger than a tart tin.
- Prepare a form for the tare – brush generously with butter and sprinkle the flour.
- Put the rolled-out dough on the roller and put it into the mold. We try to place them centrally so that there is more or less the same amount of dough on both sides. Then, we formed the edges of the dough that were longer than the mold's diameter.
- Then prick the dough with a fork.
- Use ceramic balls for baking shortcrust pastry, and you can use beans when you don't have such balls.
- Put baking paper on the baking tin and poured out the balls or beans. We make sure that they are evenly distributed, especially at the edges. The balls have the task of pressing the bend so that they do not fall. This is an essential element when baking the bottom of the tart.
- Preheat the oven to a temperature of 230 degrees C / 450 degrees F / Gas mark 8
- Bake for about 10-15 minutes.
Stuffing on tarts:
- Put whole eggs into a large bowl and beat them to a fluffy mass.
- Add sour cream, creme fraise, and whipping cream, and continue to beat.
- Add finely chopped parsley, dill, and chives. Mix thoroughly, add the cheese and pour it into the baked bottom.
- Bake at 180 degrees C / 360 degrees F / Gas mark 4 for about 20-25 minutes.Bon Appetit