Parsnip Tart

Page 678

Cuisine: Australasian | Course Type: Pies and Tarts

(1 review)

Tags: parsnips

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Being very fond of parsnips I was intrigued by what amounts to a parsnip quiche.

You must use a deep quiche tin, as there is rather a lot of filling. It's very rich - 600ml of cream, 3 eggs and 2 egg yolks. Didn't have any chervil, but I think the recipe needs tweaking anyway. I used 2 parsnips as per the recipe, but they were not particularly large and perhaps I should have used three, and a wee bit more nutmeg.

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