My mother is 85 this year, we celebrate her every chance we get, and this quiche is one of her favorites.
I'll confess, I get Mom to make the crust. I give her a bottle of wine from the cooler to use as a rolling pin...her crusts are beautiful. Some day I'm going to conquer my fear of pie crusts.
As to filling methodology, who ever heard of beating goat cheese into the egg mixture? And usually I'd do all the herbing by fresh-mince. So I'm a little embarrassed to say that herb and garlic goat cheese adds just the right flavor and the odd mixing method works. Even our non-quiche eater asked for seconds.