1 pie shell (homemeade or a good-quality premade is fine)
3/4 cup milk
3/4 cup cream
1 bunch chives
1 medium yellow onion, diced
3 oz soft goat cheese
1/2 tbsp butter
Preheat oven to 400 degrees and blind bake your pie crust for about 10 minutes (or, if using a purchased pie crust, according to package instructions.) Set aside the crust to cool while you prepare the filling for the quiche, and turn the oven down to 350 degrees.
In a saucepan over medium heat, melt the butter and add the diced onion. Adding a little salt as soon as you add the onion to the pan will help the onion to sweat without browning. Season with a little pepper if desired. Stir constantly to prevent browing until the onion is mostly translucent, a process that will take just a few minutes. Remove the onion from the pan and set aside.
In a medium-size bowl, whisk the three eggs briefly but vigorously to combine the yolks and whites. Set aside.
Add the cream and milk to the saucepan, keeping it over medium heat until it is very hot to the touch. You will now add the hot milk to the eggs, but to prevent curdling you want to do this very slowly and carefully (a process called "tempering." First, drizzle in a small quantity of the milk, whisking constantly. Then add a little more. When the bowl of eggs feels warm, you can (again, whisking swiftly and constantly) stir the bowlful of egg and milk into the saucepan, or you can just continue drizzling all the milk into the bowl until it is fully incorporated.
Don't chop your chives until you are ready to add them to the quiche -- when things like chives and scallions and chives are chopped then sit around, the cut ends get slimy and icky. To prevent the chives from floating to the top, you can smoosh them into the (room temperature) goat cheese, or layer them under cheese and onions. I usually forget to do this. Add the goat cheese, onions, and chives to the pie shell, then pour the egg-and milk mixture on top.
Bake the quiche at 350 for 30-35 minutes or until it is just slightly wobbly in the middle. Allow to cool for at least 20 minutes before serving, longer if you want to eat it at room temperature. If making a day or two ahead for a party, store the quiche (once it has cooled) covered with plastic wrap in the refrigerator, and allow it to come up to room temperature before serving. I estimate about 6 servings per quiche, but it's so savoury and tasty don't be surprised if everyone wants seconds.