3/4cuphalf and half cream (10% b.f.), or 1/2 cup heavy cream (35% b.f.)
2Tablespoonscreme fraiche, optional *see Note 2
salt and freshly ground pepper
Pinchfresh thyme leaves, or dried thyme leaves, plus more for topping
2Tablespoonshoney
2cupsarugula
extra virgin olive oil
salt and freshly ground pepper
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Instructions
Preheat oven to 350F (regular bake/not fan assisted)
Cut the goat cheese log into 1/2" slices.
In a 2-cup measuring cup, beat together the eggs, cream and creme fraiche (if using) Add salt and pepper and few thyme leaves (or a pinch of dried thyme).
Tip! You can save a couple of the goat cheese slices to place on the top after pouring in the egg mixture, for a pretty presentation.
Prick the bottom of an unbaked pie shell with a fork. Place the goat cheese rounds on the bottom of the pie shell. Drizzle the honey over the goat cheese, then pour the egg mixture over-top.
Bake in preheated oven for about 40 minutes, or until set. For extra colour, switch the oven to broil for 2 minutes or so to colour the top of the quiche.
When quiche is almost ready, add the arugula to a bowl. Drizzle with olive oil and season with salt and pepper.
Serve quiche warm, topped with arugula. (I love to sprinkle just a bit of flaky finishing salt on top of the quiche as well, for a bit of the sweet/salty/tangy cheese combination).
Notes
Note 1: I have found this quiche fine without the need to par-bake the pie shell, but if you prefer, you can pop the pie shell into the oven for a few minutes to set. Allow to cool before filling.Note 2: I make my own creme fraiche by combining 1 Tablespoon of buttermilk and 1 cup of heavy cream. Let stand in a covered jar at room temperature for 18-24 hours (until thickened to the desired level), then refrigerate. It keeps well in the fridge for several weeks. If you used half and half cream for the main cream, you can replace the creme fraiche with the same amount (2 Tbsp) of heavy cream, or simply omit it if you used heavy cream to start.