Ina Garten's recipe for quiche is goat cheese tart made from eggs, heavy cream, flour, butter and soft goat cheese. This recipe starts with a buttery crust and contains an eggy, creamy, cheesy filling with fresh herbs.
Start the quiche by blending 1 1/2 cups of all-purpose flour and 1/4 teaspoon of salt. Cut 12 tablespoons of unsalted butter into chunks, and add to a food processor with the flour mixture. Pulse the butter and flour until a crumbly mixture forms, then gradually add 3 to 4 tablespoons of ice water. Knead the dough on a floured surface, form it into a ball, and refrigerate covered for 30 minutes. Roll the dough out, and place it in a tart pan. Spread aluminum foil over the crust, and weight it down with beans. Bake for 20 minutes at 350 degrees Fahrenheit before removing the beans and foil, and baking for another 10 minutes.
While the crust bakes, saute 3/4 cups of chopped shallots in 1 tablespoon of butter for five minutes. Blend 10 1/2 ounces of garlic-and-herb soft goat cheese until it turns crumbly, then add 1 cup of heavy cream, three eggs, 1/4 cup of chopped basil, 1/4 teaspoon of salt and 1/8 teaspoon of butter. Once the mixture is well mixed, place the shallots at the bottom of the crust, and spread the goat cheese and egg mixture on top. Bake the quiche for 30 to 40 more minutes.