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Recipe :: Classic Summer Herb Quiche


Anyone else’s herb gardens growing like crazy these days?? I have sage and basil coming out of my ears right now! And one of my favorite ways to use them is in eggs. But why stop there? Kacey Perez of House of Perez shows us how to put those herbs to good use with her recipe for a classic Summer Herb Quiche.

Classic Summer Herb Quiche // (serves 4-6)

For the crust:

  • 1 ¾ cups of all-purpose flour
  • a good pinch of salt and pepper
  • ½ cup (1 stick) of butter, chilled
  • 4-5 tbsp ice water
  • 1 tsp white wine vinegar

For the filling:

  • 6 eggs
  • 1 ½ cup cream
  • 4 ounces goat cheese
  • 2 tbs fresh parsley, chopped
  • 2 tbs fresh chives, chopped
  • 1 tbs fresh tarragon, chopped
  • a sprinkle of salt and pepper to taste
  • additional herbs for garnish


Add the flour, salt and pepper to a large bowl. Dice the chilled butter into small pieces. Using a pastry cutter, cut the butter into the flour until the pieces are about half their original size. From here, continue to rub the butter into the flour with your hands. Grab handfuls and pinch the larger pieces with your fingers to continue to break them down until the flour and butter mixture is a similar consistency to sand. Work quickly while the butter remains chilled. 

Make a well in the middle of the flour mixture and add the water and vinegar. With your hands or a fork, mix until the pastry starts to come together. Gather into a ball and chill for at least one hour. 

Add the eggs, cream, herbs, salt and pepper into a large bowl. Crumble the goat cheese into the mixture. Stir until the ingredients are mixed well. 

Preheat the oven to 400 F. Remove the pastry from the refrigerator and bring to room temp. Flatten the ball into a disc and roll out into a circle with a rolling pin. Gently place the pastry over a 10-inch springform pan. Begin pressing the dough to the bottom and around the edges of the pan. Press and form the dough around the pan until the edge is even. Add pastry weights to the pan and blind-bake the crust for 10 minutes. 

Remove the pan from the oven. Pour the quiche mixture into the pan. Leave about a half an inch to the top of the crust – you may have mixture left over.

Place the quiche back into the oven and bake for another 30 minutes, or until the eggs have slight color and the crust is golden brown.

Garnish the quiche with fresh herbs! Here we used parsley, chive blossoms, sage, and other fresh clippings from our garden. Edible flowers are always fun to mix into a load of greens. You could also consider topping with arugula or microgreens if these feels like too many herbs for you. Enjoy!

Kacey is a mother and blogger with a passion for cooking with seasonal ingredients, creating new recipes and styling memorable gatherings for family and friends. You can find her over at her blog, House of Perez or on instagram at @house.of.perez

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