Martha Stewart's Fresh Herbs Quiche | Martha Bakes Recipes

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast offers a cheesy flavor with fewer calories

pie crust

🥗Healthier: whole wheat crust

💰Cheaper: homemade crust

Whole wheat crust adds fiber and nutrients

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: frozen herbs

Dried or frozen herbs are more accessible and have a longer shelf life

Mix together 3/4 cup all-purpose flour, 1/2 cup rye flour, 1/2 teaspoon salt, and 1/2 teaspoon caraway seeds.

Cut 1 stick of cold butter into quarter-inch cubes and pulse into the flour mixture until combined.

Add 3 tablespoons of iced water and mix until the dough holds together.

Wrap the dough in plastic wrap and chill for about an hour.

Roll out the chilled dough to a 13-inch round using bench flour for dusting.

Trim the edges of the dough and tuck it under to fit the pie dish.

Blind bake the crust at 400°F for 20 minutes with parchment and pie weights, then remove the weights and bake for an additional 10-12 minutes until brown.

In a bowl, whisk together 3 eggs, 3/4 teaspoon coarse salt, and 1/4 teaspoon black pepper.

Add 3/4 cup milk and 3/4 cup heavy cream to the egg mixture and strain into the pre-baked crust.

Sprinkle 1 cup of mixed herbs (chervil, dill, and flat leaf parsley) on top of the custard mixture.

Bake in a 375°F oven for 10 minutes, then reduce the temperature to 325°F and continue baking for about 55 minutes until golden and set.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens