Quiche With Herbs and Goat Cheese

• Short-crust dough (see recipe), rolled and chilled in a 9 1/2-inch tart pan
• 3 large eggsegg
• 1 and 1/4 cups half-and-half
• 1/2 teaspoon kosher saltsalt
• Black pepper, to tastepepper
• 1/2 teaspoon grated lemon zestlemon
• 1 teaspoon chopped fresh thymethyme
• 2 tablespoons chopped scallionsscallion
• 2 tablespoons chopped parsleyparsley
• 4 ounces fresh goat cheese, sliced into 1/4-inch roundsgoat-cheese

1. 01Bake prepared dough at 375 degrees for 15 to 20 minutes, until lightly browned. Patch any small holes with leftover dough. Cool.
2. 02Make the custard: in mixing bowl, beat eggs. Whisk in half-and-half, salt, pepper, lemon zest, thyme, scallions and parsley. Set aside.
3. 03Set 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.

Calories

252 kcal

Protein

12 g

Fat

13 g

Saturated fat

7 g

Carbs

21 g

Fiber

1 g

Sugar

4 g

Sodium

389 mg

Cholesterol

—

No pantry set. Add ingredients on the Pantry page to see what you have for this recipe.