Ingredients

• 8 eggs
• ½ cup whole milk
• ¼ cup grated Parmesan or Pecorino
• 1 tablespoon freshly chopped flat leaf parsley
• 1 tablespoon freshly chopped tarragon
• 1 tablespoon freshly chopped chervil
• 1 tablespoon freshly snipped chives
• 2 ounces chèvre (soft fresh goat cheese)
• Salt and pepper

Procedure

1. Whisk together the eggs and the milk, and season with salt and pepper. Beat in the herbs and the Parmesan.
2. Ladle the mixture a scant ¼ cup at a time in a well-greased 12-cup muffin tin, so that each cup is almost full.
3. Dollop the goat cheese evenly among the 12 cups.
4. Bake at 375 degrees F for 20-22 minutes, until all the quiches appear puffy and firm.
5. Allow to cool in the muffin tins for 5 minutes, then loosen with a knife and serve hot or room temperature.