Quiche With Herbs and Goat Cheese
cooking.nytimes.com
cooking.nytimes.com
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Ingredienser

  • Short-crust dough (see recipe), rolled and chilled in a 9 1/2-inch tart pan
  • large eggs
  • and 1/4 cups half-and-half
  • teaspoon kosher salt
  • Black pepper, to taste
  • teaspoon grated lemon zest
  • teaspoon chopped fresh thyme
  • tablespoons chopped scallions
  • tablespoons chopped parsley
  • ounces fresh goat cheese, sliced into 1/4-inch rounds

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