Although quiche is now a classic dish of French cuisine, quiche actually originated in Germany, in the medieval kingdom of Lothringen, under German rule, and which the French later renamed Lorraine. The word ‘quiche’ is from the German ‘Kuchen’, meaning cake. The original ‘quiche Lorraine’ was an open pie with a filling consisting of an egg and cream custard with smoked bacon. It was only later that cheese was added to the quiche Lorraine. Add onions and you have quiche Alsacienne. The bottom crust was originally made from bread dough, but that has long since evolved into a short-crust or puff pastry crust.
Quiche became popular in England sometime after the Second World War, and in the U.S. during the 1950’s. Because of its primarily vegetarian ingredients, it was considered a somehow ‘unmanly’ dish, – “real men don’t eat quiche.” Today, one can find many varieties of quiche, from the original quiche Lorraine, to ones with broccoli, mushrooms, ham and/or seafood (primarily shellfish). Quiche can be served as an entrée, for lunch, breakfast or an evening snack. (foodreference.com)
French Chèvre, or goat cheese, gives this quiche a fresh, tangy, slightly salty flavor; put into Lay man’s terms….where do I get more, that was Awesome! However, those of you on a diet or those of you that have dairy allergies-STOP right here and head on back to the Salad Bar….sorry, this one is not for you!
The French have it down and that’s where I found this dream pie, in the France Pavilion at Epcot during the Food & Wine festival.
Quiche au Fromage de Chèvre
4 ounces goat cheese, crumbled
1 9-inch pie shell, prebaked and cooled
1 teaspoon herbes de Provence
4 eggs
2 cups half and half
Pinch of ground nutmeg
Coarse salt, freshly ground pepper, to taste
1. Preheat oven to 350ºF.
2. Sprinkle the goat cheese over the bottom of the pie shell (I made my shell from scratch that is why, may I say it looks rustic LOL).
Evenly distribute the sun-dried tomatoes over the cheese layer, follow by herbes de Provence. (I used Boursin cheese because we love the flavor so I did not add the herbes de Provence).
3. Whisk the eggs and half and half in a small bowl for 2-3 minutes or until smooth. Season with nutmeg, as well as the salt & pepper. Pour contents in the pie shell.
4. Place the quiche on a baking sheet in the center of the oven. Bake 40-50 minutes, or until the custard is firm to the touch and golden brown. To prevent the crust from getting too dark, you can cover it with a strip of aluminum foil or a pie shield. 
5. Allow quiche to cool for 15 minutes before slicing and serving.
If you and your taste buds want a tangy, fresh, slightly salty ride to food nirvana, whip this treat up- which is a very quick dish to make, and will taste like heaven in your mouth!
I would highly recommend a light salad to cut the richness and a beautiful bottle of wine to accompany the quiche. And please, please, share this delight with others as hard as it will be.
Cook’s notes:
Herbes de Provence is an assortment of dried herbs including thyme, basil, savory, fennel seeds,and lavender flowers. Which is commonly used for cooking in the south of France.
What to drink:
Château de Sancerre (Sauvignon Blanc) from France’s Loire Valley is a perfect match as well as Château Haut-Mondain, Bordeaux Rouge which is a blend of Cabernet Franc, Cabernet Sauvignon & Merlot from Bordeaux France.