Title: Quiche aux fines herbes
 Categories: Cheese, Eggs, Vegan
      Yield: 1 Servings
 
           Gourmet Vegetarian Feasts,
           -by Martha Rose Shulman,
           -1989

MMMMM---------------------------CRUST--------------------------------
      1 c  Whole Wheat Flour
    1/2 ts Sea Salt
      4 oz Unsalted butter
           1-3 T Ice cold water

MMMMM---------------------------QUICHE--------------------------------
      1 tb Safflower oil
      1 ea Onion, Chopped 1/2 cup
           Heaped of fines herbes
           (parsley, chives, basil,
           -chervil,
           Tarragon, thyme).
      4 ea Eggs, beaten
    3/4 c  Milk
      2 tb Powdered milk
      4 oz Gruyere cheese, grated
      1 oz Parmesan, grated
           Sea salt and freshly ground
           -pepper
 
  Make crust.  Mix together flour and salt and cut in butter. Add water
  as needed, gather into a ball, wrap in plactic wrap, and refrigerate
  1-2 hours, or even better overnight Preheat oven to 350 degrees. Roll
  out pie crust and line a buttered 10-inch quiche or pie pan. Bake the
  weighted crust 5 minutes and remove from oven. Heat safflower oil in
  a frying pan and saute onoin until tender. Remove from heat and stir
  into beaten eggs, along with herbs. Mix together fresh and powdered
  milk and stir into egg mixture.  Add cheeses and salt and pepper to
  taste. Pour this mixture into prebaked pie crust and place in
  preheated oven. Bake 35-40 minutes, or until set and beginning to
  brown on the top. Remove from heat and serve From the files of Earl
  Shelsby.