3 sheets of frozen puff pastry
1 egg yolk
100 g [3,5 oz] sorrel
100 g [3,5 oz] spinach
50 g [1,75 oz] (3 bundles) parsley
1 bunch watercress
4 tablespoons chopped herb mixture for seasoning:
estragon, chervil, dill and pimpernell
4 1/2 dl [0,9 pt] cream
salt and pepper
50 g [1,75 oz] grated Parmesan cheese
 Line a pie mould, 23 – 25 cm / 9 – 10 in. in diameter, with pastry. Prick the dough well with a fork at the bottom. Press a piece of waxed paper over the dough and add dry peas for pressure. Bake quiche shell for 10 minutes at 200° C / 390° F. Remove paper and peas. Brush the dough in the mould with egg yolk and bake further for 5 minutes. Cool.
 Wash sorrel, spinach, parsley and watercress and let them drain them well. Place them in boiling water and cook them for 4 minutes. Let them drain well again and squeeze out the liquid with a wooden spoon. When the herbs have cooled, pressed the rest out the liquid with your hands. Chop them and add seasoning herbs.
 Beat the eggs, add the cream and mix well. Season with salt and pepper and most of parmesan cheese. Put some aside for sprinkling on top of the quiche. Mix the eggs and the herbs and pour it all into the quiche shell. Sprinkle remaining cheese on top and bake the quiche for 30 minutes at 180° C / 355° F.