We’re still a little stuck right now, aren’t we?
Well, in that case, let’s “stick” to some yummy quiche! Fresh herbs and greens with sour cream and Havarti cheese compose this delicious Cilantro Dill Havarti Quiche.
Cilantro Dill Havarti Quiche
Crust:
8 Tbs. cold butter, cubed into 1″ pieces
2 cups all purpose flour
1 large egg
1 Tbs. apple cider vinegar
2-3 Tbs. ice water
Preheat the oven to 425 degrees.
Combine all the ingredients, except for the water, in the bowl of a food processor. Pulse until crumbly. Drizzle in the water and pulse until beady and doughy.
Transfer the dough beads to parchment paper and form into a disc.
Top with another sheet of parchment and roll out into a rough 11″ round circle. Transfer to a pie plate and flute the edges.
Filling:
16 oz. sour cream
4 large eggs
1 Tbs. cilantro paste
1 tsp. dill weed (dried)
sea salt and pepper
1 cup baby spinach
6 oz. Havarti cheese, thinly sliced
fresh cilantro, chopped
Whisk together the sour cream, eggs, cilantro paste, dill, and sea salt and pepper.
Line the bottom of the prepared pie crust with half of the Havarti cheese. Top with the sour cream mixture.
Gently layer the baby spinach on top.
Layer with the remaining Havarti.
Bake for about 40 minutes, until bubbly and golden brown on top.
Remove from the oven and allow to cool completely before topping with fresh cilantro and slicing and serving.
