Quiche With Herbs and Goat Cheese

• 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

1. Bake prepared dough at 375 degrees for 15 to 20 minutes, until lightly browned.
2. Patch any small holes with leftover dough.
3. Cool.
4. Make the custard: in mixing bowl, beat eggs.
5. Whisk in half-and-half, salt, pepper, lemon zest, thyme, scallions and parsley.
6. Set aside.
7. Set tart pan on a baking sheet.
8. Spread goat cheese slices evenly over bottom of pastry.
9. Beat custard once more and carefully pour into shell.
10. Bake at 375 degrees for 30 to 35 minutes, until top is golden and custard is set.
11. Cool for 10 minutes.
12. Serve warm or at room temperature.

shortcrust, eggs, kosher salt, black pepper, lemon zest, thyme, scallions, parsley, goat cheese

Taken from cooking.nytimes.com/recipes/12883 (may not work)