1 recipe pastry dough
1 pound sorrel, stems removed 4 large eggs
1 1/2 cups whole milk (or 1 cup milk with 1/2 cup cream)
1 teaspoon fine sea salt
1/4 teaspoon white pepper
4 ounces soft goat cheese
2 scallions, thinly sliced
1/4 cup grated Parmesan cheese
Preheat oven to 400°.
Roll out pastry dough, and place over a deep pie dish, crimping edges.
Line the pastry with aluminum foil, and fill with pie weights.
Bake until crust turns light golden, 10 to 12 minutes. (I’m lazy, so I poke my pie crust all over with the tines of a fork, leave out the foil and weights and hope for the best.)
Meanwhile, steam sorrel in 2 to 3 batches for 3 to 4 minutes each batch.
Drain thoroughly in a fine mesh sieve.
Beat together eggs, milk, salt and pepper
Once the crust is out of the oven, cover the bottom with hunks of goat cheese.
Next add teh scallions and sorrel.
Pour the egg mixgture into the pie dish.
Sprinkle Parmesan on top and bake for 35-40 min. at 375 degrees, until quiche is set and golden on top.
Let quicek rest 5-10 minutes, cut and serve.