Quiche recipe adapted from a recipe by Celine Doudelle
Serves 6–8
PIE CRUST:
Melt the butter over medium heat. Whisk in the oil and milk.
Place the flour and salt in a separate bowl and mix. Add in the butter mixture and mix with a fork. The dough will be very crumbly. Place this mixture into an 8-inch pie plate. Use your fingers to push the dough down into the pie pan, shaping it to fit the bottom and sides of the pan. Be patient with this process. This dough will take a bit of work to fit into the shape of a crust. Prick the bottom of the crust in several places with a fork and then place the pie pan in the refrigerator for 15 minutes. Preheat the oven to 375°.
Place the pie in the oven and bake blind (unfilled) for 20 minutes. Remove and allow to cool for 15–20 minutes. Fill with the quiche mixture and bake according to directions.
QUICHE:
Preheat oven to 375°. In a small bowl place the eggs, cream, milk, garlic, salt and pepper. Whisk until uniform in color.
Take the prebaked pie crust and sprinkle the Parmesan cheese and the green onions in the bottom. Divide the goat cheese into small pieces using clean fingers and distribute evenly in the bottom of the crust. Pour the liquid mixture on top. Sprinkle with the walnuts. Bake for 25–30 minutes, until just set.
Allow to sit for 10 minutes to firm up, and serve warm.
