Description
A rustic French tart filled with tangy goat cheese and creamy custard, baked into a golden pastry shell. This sophisticated brunch dish offers a perfect balance of savory and sweet, with a silky texture from slow-baked eggs and cream.
Ingredients
1 (17-oz) puff pastry sheet (or pie crust dough)
1/2 cup crumbled goat cheese (use fresh chevre if available)
4 large eggs, room temperature
1/2 cup heavy cream (can substitute half-and-half)
1/2 cup grated carrots (raw or lightly steamed)
1 tsp fresh thyme (or 1/2 tsp dried)
Salt and pepper to taste
Instructions
Preheat oven to 375°F (190°C)
Roll out puff pastry and fit into a 9-inch tart pan
Prick crust 10 times with a fork to prevent puffing
Line with parchment paper and fill with pie weights or dried beans
Bake 15 minutes. Remove weights and bake 5 more minutes until golden
In a bowl, whisk eggs, cream, salt, pepper, and thyme
Fold in crumbled goat cheese and grated carrots, reserving 2 tbsp cheese for topping
Pour mixture into cooled crust. Smooth surface with a spatula
Return to oven and bake 25-30 minutes until lightly golden
Let cool 10 minutes. Garnish with reserved goat cheese before serving
Notes
Use a cast iron pan for professional browning
Top with fresh watercress for extra brightness
Brush custard with melted butter before baking for silkier texture
Blind bake crust first to prevent sogginess
Half-and-half is a suitable substitute for heavy cream
- Prep Time: 30
- Cook Time: 40
- Category: Dinner
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice of quiche (1/6 of recipe)
- Calories: 380
- Sugar: 3g
- Sodium: 1400mg
- Fat: 30g
- Saturated Fat: 18g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 500mg