Parsnip Quiche - Testing

http://www.puregreenmag.com/pure-green-blog/kitchen-gardener--leek-and-parsnip-tart

1 - I think I made this one, but didn't write any notes on it.

2 - It's a fine quiche, but a bit monotone. I've added 1 tsp of herbes de Provence to see if it'll help.

1 batch blind-baked pie crust, completely cooled
1oz butter or lard
1 large onion, thin sliced
10-12oz parsnip, grated (about 1 root)
1/2 cup Parmesan, grated
3 large eggs
1 cup coffee cream OR ½ cup heavy cream + ½ cup milk

1 tsp Herbes de Provence
Pinch of salt
2 tsps. grainy mustard
Ground black pepper on top
More mustard to serve

1. Heat oven to 400F. Blind bake the crust about 15 minutes. Allow it to cool completely before using to allow the crust to set.
2. Turn the oven down to 375F.
3. Meanwhile, caramelize the onions in the butter or lard until soft and brown. Add the parsnip and cook until perfectly soft; set aside.
4. Beat eggs, whisk together with cream, milk and herbes de Provence; blend in cheese. Add mustard, salt and pepper.
5. In the bottom of the baked pie crust, scatter the onions and parsnip; pour in the egg mix on top and grind fresh pepper on top.
6. Bake 25-30 minutes, until the custard sets and the crust is slightly brown.
7. To keep the quiche warm, cover it with aluminum foil and bake it in a preheated oven at 200-250F.