Quiche Aux Fines Herbes from The Times Calendar Cookbook by Katie Stewart
If you are lucky enough to have a root of French tarragon and some chervil in the garden, you can make up a fines herbes mixture of both with parsley – a marvel
Ingredients
- salt and freshly milled pepper
- 2–3 tablespoons chopped fines herbes (see method)
- 1 shallot or small onion
- 3 eggs
- 1.5 dl/¼ pint single cream
- 100 g/4 oz shortcrust pastry
- 15 g/½ oz butter
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