Tarah’s Gallic Goat Cheese Quiche

Everything about quiche seems to evoke feelings of Spring, especially when the farmstands start carrying eggs in shades of blue and speckled hues. Quiche was one of my pregnancy cravings. My sister lives in Bridgehampton down the street from a farm. The owner’s wife would make cheesy mushroom filled quiche.…

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Everything about quiche seems to evoke feelings of Spring, especially when the farmstands start carrying eggs in shades of blue and speckled hues.

Quiche was one of my pregnancy cravings. My sister lives in Bridgehampton down the street from a farm. The owner’s wife would make cheesy mushroom filled quiche. I would have her stock my freezer—it was one of the few things I could get down during my first trimester along with cheeseburgers, pancakes and froyo.

I had never attempted quiche at home. Most recipes call for tons of cream, butter and cheese. When I stumbled across this quiche by Tara, I noticed she tosses the veggies in and lets them bake with the pie (almost all quiche recipes require you to pre-cook the vegetables).

This may simply be the best quiche I’ve ever had. It is rich yet surprisingly light and fresh and it’s incredibly adaptable- you can use whatever greens and cheese you have lying around in your fridge. This version features creamy goat cheese, kale and zucchini. A fine sprinkle of thyme adds an herbaceous note. I’m using my favorite sourdough pie crust here too. Quiche can be made ahead and is delicious room temp making it the perfect dish for Easter, Mother Day, potlucks and picnics.

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