Herby Quiche
This herby, silky quiche is a delightful, light addition to any brunch menu. It can be served as written to complement your brunch spread, or dressed up with your favorite add-ins. Erin suggests adding in a favorite cheese such as chèvre, Gruyère or cheddar, but we suggest not messing with a good thing too much.
Ingredients
- ¾ cup heavy cream 150g
- 1 ¼ cup whole milk 300g
- 9 large eggs 450g
- 1 teaspoon salt
- ¼ teaspoon pepper
- 1 tablespoon chopped thyme
- 1 tablespoon chopped parsley
- ½ tablespoon chopped tarragon
- ½ tablespoon chopped basil
- 1 deep dish par baked pie crust to fit approximately 3 ½ cups custard filling
Instructions
- Preheat the oven to 325°F
- In a large mixing bowl, whisk together the eggs, heavy cream, and milk until smooth. Strain custard through a fine mesh metal strainer (optional) for a creamier finish. Add the salt, pepper, and chopped herbs (thyme, parsley, tarragon, and basil). Whisk until well combined.
- Pour the custard into the prepared crust, ensuring the herbs are evenly distributed. Place the quiche on the center rack of the preheated oven and bake for 45–55 minutes, or until the custard is just set in the center with a slight jiggle. A knife inserted near the center should come out clean.
- Let the quiche rest for at least 10–15 minutes before slicing. Serve warm or at room temperature.
