Spring Herb Quiche with Roasted Shallots and Cipollini Onions
Makes 8 servings
  • Pâte Brisée (recipe follows)
  • 1 cup heavy whipping cream
  • 5 large eggs, lightly beaten
  • 1 large egg yolk
  • 2 teaspoons chopped fresh parsley
  • 2 teaspoons chopped fresh dill
  • 1 teaspoon chopped fresh marjoram
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 1 cup grated fontina cheese
  • Roasted Shallots and Cipollini Onions (recipe follows)
  1. Preheat oven to 325°.
  2. On a lightly floured surface, roll Pâte Brisée into a 15x6-inch rectangle. Transfer dough to a 13x3-inch tart pan with a removable bottom, pressing into bottom and up sides. Trim off excess dough. Line dough with parchment paper, and fill with pie weights. Bake for 20 minutes; remove pie weights, and bake until light golden brown, 10 to 15 minutes more. Remove from oven, and let cool completely.
  3. In a medium bowl, whisk together cream, eggs, and egg yolk until smooth. Add parsley, dill, marjoram, salt, and pepper, whisking to combine. Sprinkle cheese onto bottom of prepared crust. Pour mixture over cheese.
  4. Bake until mixture is set, about 25 minutes. Remove from oven, and let cool slightly. Top with Roasted Shallots and Cipollini Onions. Serve warm or chilled. Cover and refrigerate for up to 3 days.
Recipe by Bake from Scratch at https://www.bakefromscratch.com/spring-herb-quiche-with-roasted-shallots-and-cipollini-onions/