Ham and Cheese Quiche with Cress, Parsley & Chervil

Cut 50 g butter into small pieces. Knead 150 g flour, butter pieces, 1/2 tsp salt and 4 tbsp cold water with the dough hook of the hand mixer until smooth. Shape into ball and refrigerate with lid closed in about 1 hour.

Clean and rinse spring onions and cut into rings. Cut ham into tender strips.

Rinse cress, shake dry and cut from the bed. Rinse parsley and chervil, shake dry and pluck from stems.

Set aside some for garnish, coarsely chop remaining culinary herbs.

Grate cheese. Stir through eggs, milk and cheese and season heartily with salt, pepper and nutmeg.

Grease pie or tart springform pan (approx. 24/ 26 cm ø). Roll out the shortcrust pastry on a little flour to a round shape (approx. 28/ 30 cm ø), spread it out and prick it with a fork several times. Spread the ham, herbs and spring onions evenly on the dough and pour the egg milk over it. Bake in the heated oven (electric oven: 200 °C / convection oven: 175 °C /gas mark: 3) for 45 minutes. Garnish with remaining herbs.

Our tip: As an alternative to fresh herbs, you can also use frozen ones – these are also characterized by a fresh taste!

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