Vegetarian Quiche with Parsley Chives and Watercress
Ingredients
| 1 frozen (9inch) pie crust, thawed | ||
| 1/4 cup unsalted butter | ||
| 1 medium onion, diced | ||
| 1/4 cup Italian parsley | ||
| 1 tbs chopped chives | ||
| 1 tbs chopped watercress | ||
| 1 clove garlic, minced | ||
| 1 tsp grated lemon zest | ||
| 1 tsp kosher salt | ||
| 1 tsp black pepper | ||
| 4 eggs, beaten | ||
| 1 cup heavy cream | ||
| 1 cup milk | ||
| 1/4 cup Parmesan cheese |
- Thaw and pre bake the pie shell at 350 degrees for 10 minutes. Remove from the oven and set aside.
- Melt the butter in a sauce pan.
- Add the onion and saute over medium heat for 5 minutes, stirring frequently,
- Stir in the parsley, chives, watercress, garlic. lemon zest, salt and pepper.
- Remove the pan from the heat.
- In a bowl, beat together the eggs, cream and milk. Add the onion.
- Turn the filling to the pie shell,
- Sprinkle Parmesan cheese on top.
- Bake at 325 degrees for 45 minutes or until filling is set.
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