By David Tanis
- Total Time
- About 1 hour, with pre-made dough
- Rating
- 5(1,460)
- Notes
- Read community notes
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.
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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
Nutritional analysis per serving (6 servings)
257 calories; 14 grams fat; 7 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 22 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 12 grams protein; 377 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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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
1,460
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Cooking Notes
Mimi
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 Anne
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!
Deb
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.
Shelf Stalker
Used organic lite coconut milk instead of half & half. Added more scallions & herbs, including fresh basil. Substituted lemon zest with a bit of finely chopped homemade preserved lemon. Adapted Short Crust Dough recipe to make it gluten-free. Crust bakes quickly so check periodically and rotate pan or use foil strips to cover the edge of crust.
Rloudon
I made this without the crust in a cast iron pan. Delicious quick and easy.
Zeus G
Been making tarts for 50 years and found that a one crust product requires exactly one and one quarter cups flour. You can adjust the butter and water a bit, but stick to this proportion. I, too, put the goat cheese on top of the herbs as depicted. No need to measure herbs and scallions. Just cover the bottom or mix in the custard. Delicious. Like a lunch in Normandy.
Christa
Very yummy and easy to make. I find that you needn't pre-bake the dough prior to adding the custard.
Michelle
Came out beautifully looking exactly like the picture. For the pastry, be sure to *weigh* (not measure) the ingredients. Also, weighing it down with rice or ceramic pie weights during the blind bake will keep it from puffing up.
For the filling, don't overbake it. Your custard should be set and have a slight wobble. If it's done and you want to brown the cheese, you might try a minute under the broiler - you might overbake if you count on the oven to brown your cheese.
kathy g
Thank you to the online community for the suggestions. This super easy dish makes you feel like you are having a fancy twist on a classic dish in a French café. I substituted dill for thyme and used a pre-baked premade piecrust. Served with a green salad, a fresh baguette, fresh berries and creme fraiche for dessert. Brought this to the mother of my partner and it made for a heart warming and delicious afternoon. Once again I received an offer of proposal from her on behalf of my partner.
Rebecca
Made this last night - amazing! The lemon is critical. One tip - when pre-baking the pastry, cover it in tinfoil and weight it down with something. Mine puffed up. It also shrunk at the top, but that all worked out fine in the end. The cool thing about the tart pan with the removable base is that any extra filling can flow underneath to the cookie pan. The quiche was perfect. So simple, light and perfect
Suzanne M
Delicious and very easy to make. Used frozen pastry shell, and baked for about 40 minutes.
Passion for Peaches
This is a wonderful template for tweaking to taste. I added fresh dill, omitted the thyme and chives, added one scallion, omitted the lemon zest. It was fabulous. And the extra custard I was left with (I used extra-large eggs and had to keep the quiche rather shallow because of crust-wall shrinkage) was excellent scrambled in a pan with lots of butter. I subbed milk mixed with a helping spoonful of sour cream for the half and half. Really good!
Alexandra
Made today, a few modifications. Made crustless. Buttered baking dish well for flavor/richness and to prevent sticking. Used 4 eggs, 1c half & half, 1/2c heavy cream, a little extra salt. Instead of scallions sautéed 1 shallot in a little butter and dried herbes de Provence. Lemon zest per recipe. Used more fresh herbs than recipe called for, combination of thyme, oregano, parsley, and micro-basil. Added goat cheese to setting custard about half way through baking. Baked 35m at 375. Divine!
Me
My goat cheese medallions sunk in the custard mixture before going in to oven like a submarine. Perhaps thinner slices? Cut 7 slices of 4 oz of cheese. Handy tip though: cut goat cheese for clean slices with dental floss.
Ashley A
The custard on this dish is just delicious. I used an extra egg to finish off a carton I had to no negative effect. I did end up baking mine for a bit longer than suggested (~42 mins) to get the middle to set. Would consider adding a bit of ham or asparagus next time.
Hannah
Made this for the first time today and loved the flavor! I also added a drizzle of hot honey on top for a kick. Will definitely be making this again.
Sara
Very good jiggly custardy quiche. I used about a quarter cup leeks instead of scallions, and the color was lovely. Cheese starts at the bottom but mostly floats to the top, but not as neatly as in the photo.
Barbara
I’ve made this many times as written, but I wanted to try something a bit different. I substituted Trader Joe’s Cranberry Chèvre for goat cheese and eliminated the herbs (of course). I would like to making my own chèvre with any dried fruit.
Amy W.
I made this today and took the previous note of skipping the scallions in favor of shallots sautéd in butter and herbs de providence. I also subbed fresh sage for parsley and tripled the lemon zest. It was delicious!
barbara
For full recipe glass Pyrex pan is a bit big
Nico B
I LOVE this recipe. Save yourself time and get a pre-made pie shell and it’s an easy, delicious weeknight dinner. I add greens like chopped up Swiss Chard, it’s versatile!
Quiche Adjustments
- coconut milk instead of half and half- crumbled goat cheese
jcarlander
Used pesto but only use one heaping tablespoon. Too much was added the first time. Also cook at minimum time listed and remove
Dave
I added two slices of crumbled bacon to the mix. Can’t go wrong with that!
mic
Made this tonight and it was delicious! Even my picky 3 year old loved it!I didn't have cream so used buttermilk and did a mix of goat and feta cheese. A keeper! Would be wonderful with asparagus too. Very versatile. Will definitely make again.
Lloyd
Skipped the crust, added in some sautéed leaks, followed other users suggestion to make with 6 eggs, mixed 4 oz of goat cheese in with the mix. Since I didn’t have half and half, used a low-fat milk in a 3-1 ratio with melted butter. Pronounced ‘rich and delicious’ by the hubby!
Kathryn Bottinelli
Decadent with all that high fat milk and cheese! I caramelized onions and garlic in my garden tarragon pesto and added steamed asparagus. GF crust from Bob Mills pie crust mix.
Caitlyn
Easy and delicious, especially with a pre-made crust! Next time (and there will be a next time!) I'll chop the green onions more finely, and perhaps save the green ends for decoration after cooking and just put the whites into the quiche -- the green onion pieces floated to the top of the custard and were oddly crunchy and leafy, though softer and better the second day as leftovers. But, an easy fix on delightful and flexible recipe!
Sheryl
Love this! Made it with herbs and chard from our garden, but otherwise followed closely! Merci Beaucoup--this will become a regular.
Robert
I baked this the other day and was quite disappointed finding it dull. I intend to try with roasted sweet onions and adding sauteed spinach. The photos show more green than actually occurred by following the recipe.
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