Quiche With Herbs and Goat Cheese Recipe (2024)

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

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!

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.

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.

I made this without the crust in a cast iron pan. Delicious quick and easy.

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.

Very yummy and easy to make. I find that you needn't pre-bake the dough prior to adding the custard.

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.

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

Delicious and very easy to make. Used frozen pastry shell, and baked for about 40 minutes.

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!

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!

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.

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.

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.

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.

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.

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!

For full recipe glass Pyrex pan is a bit big

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!

- coconut milk instead of half and half- crumbled goat cheese

Used pesto but only use one heaping tablespoon. Too much was added the first time. Also cook at minimum time listed and remove

I added two slices of crumbled bacon to the mix. Can’t go wrong with that!

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.

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!

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.

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!

Love this! Made it with herbs and chard from our garden, but otherwise followed closely! Merci Beaucoup--this will become a regular.

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.