Goat Cheese Quiche
Make your own pie shells* or use frozen pie shells (I used
        a frozen whole wheat organic brand)
11/2 cup or ~ 3/4 pound Boucheron goat cheese (visual
        judgment is needed here, leave room for the egg
        mixture) some pieces thinly sliced, some crumbled
        and some chopped (all three textures)
3 or 4 eggs
1 1/4 cups of milk (I used ~ equal parts skim milk with
        buttermilk)
Chopped fresh basil
Pepper
  1. Get Boucheron goat cheese to room temperature (leave it on the counter for a while, it will slice more easily).
  2. Preheat oven to 450°F.
  3. Layer the thinly sliced Boucheron on the pie shell, then sprinkle the crumbled and chopped Boucheron on top of the slices.
  4. In a separate bowl, beat eggs and mix in milk mixture, basil, and pepper.  Blend well with chopsticks and pour into the shell.
  5. Bake for 15 minutes in pre-heated 450°F oven.
  6. Lower temperature to 350°F and bake another 15 minutes or until center is almost firm.
  7. Let stand for 15 minutes and garnish with  some extra basil.

Variations:
Add ~ 1/2 pound of crumbled smoked salmon, spread it over the empty bottom
of the pie shell. Then place the thinly sliced Boucheron and the crumbled
and chopped Boucheron on top of the salmon, add the egg mixture etc. 
NOTE use less Boucheron if you add salmon, leave room for the egg mixture.
• Chopped fresh rosemary could be used in lieu of the basil as an ingredient and
a garnish

* - Double Pie Crust or Standard Pie Pastry

Originator: Mary Wescott - Minneapolis, MN