Garlic and Chive Quiche

Prepare the crust: on a clean surface, combine flour, salt, and butter

Use a large knife to cut the butter into small pieces

Mix until you get a crumbly texture

Make a depression in the center and add the egg and water

Mix quickly with a fork

Knead slightly to obtain a ball of dough

Wrap it in plastic wrap and refrigerate for about 30 minutes

Preheat the oven to 180°C (medium)

Roll out the dough on a floured surface to fit a removable-bottom tart pan with a 25 cm diameter

Use a knife to trim the edges and place the dough in the tart pan

With the remaining dough, form small rosettes

Press them onto the sides of the tart pan to cover it

Trim the edges

Use a fork to pierce the bottom of the crust in several places

Cover with aluminum foil

Bake in a preheated oven at 180°C for about 15 minutes, or until firm

Remove the foil and continue baking for another 5 minutes, or until lightly golden

Remove from the oven and let cool

Keep the oven at 180°C

Prepare the filling: wash the garlic and slice it thinly. Reserve

In a large skillet, melt the butter over high heat (about 1 minute)

Add the reserved garlic, pepper, and salt

Cook over low heat, stirring occasionally with a wooden spoon, until the garlic is soft (about 7 minutes)

Transfer to the cooled crust

In a small bowl, whisk together eggs, milk, and Parmesan cheese

Spread it carefully over the garlic filling

Bake in a preheated oven at 180°C for about 25 minutes, or until the filling is set

Remove from the oven and let cool

Serve in a serving dish

(200 calories per slice)