Quiche With Herbs and Goat Cheese

Name: Quiche With Herbs and Goat Cheese
Cook time: 1 h
Total time: 1 h
Yield: 4 to 6 servings
Cuisine: french
Ingredients: Short-crust dough (see recipe), rolled and chilled in a 9 1/2-inch tart pan; 3 large eggs; 1 and 1/4 cups half-and-half; 1/2 teaspoon kosher salt; Black pepper, to taste; 1/2 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

By David Tanis

Updated April 29, 2024

Quiche With Herbs and Goat Cheese — Evan Sung for The New York Times

Total Time: About 1 hour, with pre-made dough
Cook Time: 1 hour
Rating: 5(1,722)
Comments: Read comments

This green quiche laden with herbs and with thin slices of fresh goat cheese baked on top has a Gallic rusticity. A proper quiche (also known as a tarte salée, or savory open pie) should have really good pastry and contain a soft, tender eggy custard. It should be light enough to serve as a first course, or in larger portions for a simple main course. It should be something to sing about.

Featured in: Quiche Goes on a Diet and Relearns French

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:4 to 6 servings

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

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

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.

Ratings

5 out of 5

1,722 user ratings

Have you cooked this?

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

Mimi7 years ago

Wait---in the photo the cheese is on top if the custard. The instructions say to out it on the crust, under the custard. ??

Leah Anne7 years ago

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!

Deb7 years ago

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.

susan1 day ago

Followed this recipe almost exactly, adding a little more lemon zest to t he custard and 2mor ounces of goat cheese to the crust before pouring the custard on top. Delicious. A wonderful light summer quiche. Served it with watermelon gazpacho.

Caroline4 weeks ago

If you were wondering, Can I substitute the milk for the cream? The answer is no - unless you want a flat, dense quiche. Would not recommend

bailey2 months ago

added shallots and used about double the amount of herbs... delicious!

Private comments are only visible to you.