Sorrel Quiche

Pie Crust - From Ruth Levy Beranbaum's Pie and Pastry Bible

Ingredients:

• 9 tablespoons very cold butter

• 1 1/2 cups all purpose flour

• 1/4 teaspoon salt

• 1/8 teaspoon baking powder

• 3 1/2 to 4 1/2 tablespoons ice water

• 1 1/2 teaspoons apple cider vinegar

Place dry ingredients into the bowl of a food processor. Cut butter into slices and add to dry ingredients. Run food processor for 10-20 seconds until the butter is finely incorporated. Add ice water and vinegar, then run food processor until the dough comes together to form a ball. Dough should be smooth and barely sticky, if crumbly add a bit more ice water, too sticky add more flour. Remove dough from food processor.

On a clean table, sprinkle a generous amount of flour. Sprinkle flour on the ball of dough and shape into a flat disk. Roll out dough into a circular shape, until about 12 inches in diameter (or about 2 inches larger than your pie plate all around). Gently lift dough off the counter and onto your pie plate and form the pie crust to your liking. Keep the dough in the fridge until the filling is ready. Cold dough will shrink less in the oven when baking. 

Filling

• 4 tablespoons butter or olive oil

• 1 small onion or 3 shallots, chopped

• 200 grams heavy cream

• 3 eggs

• 350 grams sorrel, washed and coarsely chopped

• 60 grams parmesan

• Salt and black pepper to taste

Chop the onion and sauté in butter or olive oil, with salt, on low/medium heat until soft, about 10 minutes. Set aside in a big bowl. In the same pan, add the washed and chopped sorrel leaves. Cook until wilted (2-3 minutes). Do not overcook. Add to the bowl with the onions.

To the sorrel and onions, add the cream, eggs and parmesan. Whisk all together. Season with salt and pepper to taste. Pour into the crust and bake at 375 degrees for about 1 hour or until the filling is set.