Crack the eggs into a mixing bowl. Add the cream, milk, herbes de Provence, salt, and pepper. Whisk everything together until the mixture is smooth.
Place the shortcrust pastry in a pie dish and prick it with a fork. Arrange the sun-dried tomatoes in the bottom of the pie. Then pour the quiche mixture over the tomatoes and the shortcrust pastry.
Slice the goat cheese into rounds, then arrange them on top of the quiche. Season with pepper and bake for 40 minutes at 180°C. It’s ready!
