This week in our test kitchen we whipped up a flaky and fabulous herbed quiche. The fresh herbs brightened the custard and made the quiche feel light and energizing. We added goat cheese to give it an irresistible tang — and we quickly realized another important benefit of using goat cheese: you don’t have to use the cheese grater.
This quiche is thin, so it bakes quickly and leaves room on your plate for bacon, sausage, biscuits, pancakes, danishes, donuts — whatever you like. We added thyme, scallions and parsley for a bright herby flavor, but feel free to mix it up with whatever you have on hand or are growing in the garden. Dill? Tarragon? Oregano? Yum!
This recipe is so easy to pull together and a real crowd-pleaser — great for weekend brunch with the family.
Serves 4 to 6
Preparation time: 15 minutes
Cook time: 1 hour
1 ready-to-bake pie crust, thawed
3 large eggs
1 ¼ cups half-and-half
½ teaspoon kosher salt
Black pepper, to taste
½ teaspoon grated lemon zest
1 teaspoon chopped fresh thyme
2 tablespoons chopped scallions
2 tablespoons chopped parsley
4 ounces fresh goat cheese, sliced into 1/4-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.