Quiche with Goat Cheese, Dried Tomatoes, and Chives

Yesterday I picked some fresh chives from the garden! Chives are cool-tolerant perennials, which means that once you have some established in your yard or garden, they will come back very early each spring, giving you something green and tasty to harvest while everything else is still bare dirt.

When I make quiche, I often make two at once, since it's not much more work--and it guarantees leftovers for another meal.

2 9-inch pastry shells (not too deep)
1/2 cup dried tomatoes, softened and chopped (soften in hot water)
1/4 cup chopped fresh chives
3 oz. goat cheese, crumbled
6 eggs
1 3/4 cup whole milk
1 tsp salt
Freshly ground black pepper to taste

Preheat the oven to 375 degrees. Prick the pastry shells all over with a fork, then pre-bake for about 12 minutes.

Spread half of the tomatoes, chives and goat cheese in the bottom of the pastry shells.

Beat the eggs in a medium bowl, then add the milk, salt, and pepper and mix well. Pour half of this mixture into each pastry shell. If you are concerned about spillage, line two rimmed cookie sheets with foil and place the pie plates on top of them.

Bake for about 30 minutes, until quiches are done in the middle.

Makes 2 9-inch quiches, serving about 6.