Spring Herb & Goat Cheese Quiche
A deep, custardy quiche loaded with the first spring herbs — chives, dill, tarragon — and tangy goat cheese made from your own milk. The kind of dinner that uses a handful of everything the garden is tentatively offering in April. Elegant enough for company, simple enough for a Tuesday.
Ingredients
🌱 From Your Homestead
- eggs (5)
- fresh herbs (chives, dill, tarragon — 1/3 cup total, chopped)
- spring onions (3, sliced)
🛒 From the Store
- pie crust (1, homemade or store-bought)
- goat cheese (4 oz, crumbled)
- heavy cream (1 cup)
- whole milk (1/2 cup)
- nutmeg (pinch)
- salt
- pepper
How to Make It
- Gather your ingredients: eggs (5), fresh herbs (chives, dill, tarragon — 1/3 cup total, chopped), spring onions (3, sliced), pie crust (1, homemade or store-bought), goat cheese (4 oz, crumbled), and the rest.
- Prep your homestead ingredients — wash, chop, and measure: eggs (5), fresh herbs (chives, dill, tarragon — 1/3 cup total, chopped), spring onions (3, sliced).
- Blind bake the crust for 15 minutes with pie weights before adding the filling — a soggy bottom ruins an otherwise perfect quiche. The custard adds enough moisture; the crust needs a head start to stay flaky.
- Cook for approximately 1 hr 10 min. Adjust to taste and serve 6 portions.
- Plate, enjoy, and share with your household!
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