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Quiche With Herbs and Goat Cheese By David Tania, NYT Cooking 

Yield: 4 to 6 servings

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Short-crust dough (see recipe), rolled and chilled in a 9 1/2-inch tart pan

3 large eggs

1 and 1/4 cups half-and-half

½ teaspoon kosher salt

Black pepper, to taste

½ teaspoon grated lemon zest

1 teaspoon chopped fresh thyme

2 tablespoons chopped scallions

2 tablespoons chopped parsley

4 ounces fresh goat cheese, sliced into 1/4-inch rounds