WP, looks good.
Ingredients
6 large eggs
6 ounces fresh goat cheese, crumbled
2 tablespoons all-purpose flour
1/8 teaspoon fine salt
Freshly ground black pepper
1/2 cup whole milk
3 tablespoons finely chopped fresh dill, plus more for garnish
1 tablespoon finely chopped fresh chives, plus more for garnish
1 tablespoon finely chopped fresh flat-leaf parsley, plus more for garnish
1 tablespoon unsalted butter, at room temperature
Flaky sea salt (optional)
Crusty bread, for serving
Instructions
1. Position a rack in the middle of the oven, place a 1 1/2- to 2-quart baking dish on the rack and preheat to 425 degrees.
2. In a medium bowl, vigorously whisk together the eggs, goat cheese, flour, salt and several spins of ground black pepper until the mixture is pale and creamy. Most of the goat cheese will be blended in, but having a few pieces intact is a good thing. Drizzle in the milk while whisking, then whisk in the herbs.
3. Carefully pull the baking dish out of the oven, add the butter, and let it sizzle and melt. Swirl the butter around so it coats the sides of the dish, letting any excess pool at the bottom. Pour in the egg mixture and bake for about 35 minutes, starting to check at around 30 minutes, or until puffy, set and starting to brown on top. Sprinkle with additional herbs and a pinch of flaky sea salt, if using, and serve, with crusty bread.