- 1 ready-to-bake pie crust, thawed
- 3 large eggs
- 1 ¼ cups half-and-half
- ½ teaspoons kosher salt
- Black pepper, to taste
- ½ teaspoons grated lemon zest
- 1 teaspoon chopped fresh thyme
- 2 tablespoons chopped scallions
- 2 tablespoons chopped parsley
- 4 ounces fresh goat cheese, sliced into ¼-inch rounds
Heat the oven to 375 F.
To make the crust, roll out the prepared dough and place it in a tart pan. Poke a few holes in the bottom of the crust, line it with parchment paper and fill with pie weights. Bake until the edges of the crust are golden brown, 15-20 minutes. Remove pie weights and parchment and let cool.
To make the custard: in a large mixing bowl, beat eggs. Whisk in half-and-half, salt, pepper, lemon zest, thyme, scallions and parsley. Set aside.
Set the tart pan on a baking sheet. Spread goat cheese slices evenly over the bottom of the pie crust. Beat the custard once more and carefully pour it into the shell. Bake at 375 degrees for 30 to 35 minutes, until the custard is set and starting to brown. Cool for 10 minutes. Serve warm or at room temperature.