Quiche With Herbs and Goat Cheese
Updated April 28, 2024
- Total Time
- About 1 hour, with pre-made dough
- Cook Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- Short-crust dough (see recipe), rolled and chilled in a 9½-inch tart pan
- 3large eggs
- 1and ¼ cups half-and-half
- ½teaspoon kosher salt
- Black pepper, to taste
- ½teaspoon grated lemon zest
- 1teaspoon chopped fresh thyme
- 2tablespoons chopped scallions
- 2tablespoons chopped parsley
- 4ounces fresh goat cheese, sliced into ¼-inch rounds
Nutritional analysis per serving (6 servings)
252 calories; 13 grams fat; 7 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 21 grams carbohydrates; 1 gram dietary fiber; 4 grams sugars; 12 grams protein; 389 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bake prepared dough at 375 degrees for 15 to 20 minutes, until lightly browned. Patch any small holes with leftover dough. Cool.
- Step 2
Make the custard: in mixing bowl, beat eggs. Whisk in half-and-half, salt, pepper, lemon zest, thyme, scallions and parsley. Set aside.
- Step 3
Set tart pan on a baking sheet. Spread goat cheese slices evenly over bottom of pastry. Beat custard once more and carefully pour into shell. Bake at 375 degrees for 30 to 35 minutes, until top is golden and custard is set. Cool for 10 minutes. Serve warm or at room temperature.
Private Notes
Comments
Wait---in the photo the cheese is on top if the custard. The instructions say to out it on the crust, under the custard. ??
I love this quiche, and make it all the time. But my favorite iteration is rather different: I use rough puff pastry instead of short-crust; whisk the goat cheese in with the eggs; and very finely process in the cuisinart a small onion and lots of greens (I particularly like a mix of spinach, chard, and kale), which are then added to the custard. Perfection!
I can't eat wheat, so I made this a frittata, instead. In the absence of crust, I wanted more volume from the custard, so I used 6 eggs, 1 cup half-and-half, and 6 oz of goat cheese. Otherwise, I stuck to the recipe as written, including temperature and time. It was delicious. We'll definitely do this one again.
This is a good quiche recipe however the 'slices' of goat cheese dont work out (or didnt for me) in IRL "In Real Life". The first time I made it I followed the recipe and the slices of goat cheese was IRL just lumps of partially cooked goat cheese throughout the quiche (not very tasty). The second time I adjusted:made 5 small 'balls' of goat cheese - about a teaspoon in size and layered thin slices of Comte cheese along the bottom of the crust. Served it for a family brunch to rave reviews.
Incredible! Family of seven - six loved it all as written. Had excess custard because my crust edges shrank; treated it like scrambled egg. With all that flavor, it immediately became a breakfast egg recipe I'd try on its own. Only big difficulty for the quiche was that mine got quite brown and roasted on top. Not a deal breaker but not as pretty as it could have been. So tasty though!
Easy and fun to make for a small crowd, but lacked a lot of flavor for me. I added in quite a bit more parsley and green onion, also added in mined onion & kale for veggies. Next time will do 2x herbs at least, will sautee garlic and onions in butter before adding to mixture, and be more generous with salt and pepp.