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1
Preheat oven to 350 degrees.
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2
Heat oil in a medium skillet over medium heat and add scallions and celery.
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3
Cook, stirring, until celery is just tender, about 5 minutes.
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4
Add a generous pinch of salt, the garlic and thyme, and cook, stirring, until fragrant, about 30 seconds.
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5
Season to taste with salt and pepper.
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6
Remove from heat.
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7
Beat together egg yolks and eggs in a medium bowl.
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8
Set tart pan on a baking sheet to allow for easy handling.
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9
Using a pastry brush, lightly brush bottom of the crust with some of the beaten egg and place in oven for 5 minutes.
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10
Add salt (I use 1/2 teaspoon), pepper, and milk to remaining eggs and whisk together.
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11
Spread scallion and celery mixture in an even layer in the crust.
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12
Stir together cheeses and sprinkle evenly on top.
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13
Very slowly pour the egg custard over the filling.
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14
If your tart pan has low edges, you may not need all of it to fill the shell, and you want to avoid the custard spilling over.
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15
Place quiche, on baking sheet, in the oven and bake for 30 to 35 minutes, until set and just beginning to color on the top.
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16
Remove from oven and allow to sit for at least 10 minutes before serving.
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17
Serve hot, warm or at room temperature.
