Prep the Potatoes: Bring a medium saucepan of salted water to a boil. Parboil the thin potato slices for 4–5 minutes until just tender but not breaking. Drain thoroughly, pat dry with paper towels, toss gently with 1 tablespoon of olive oil, and set aside.

Blind-Bake the Crust: Preheat oven to 375°F (190°C). Roll out your pastry dough into a 9-inch deep-dish tart pan. Prick the bottom with a fork, line with parchment paper, fill with pie weights, and place on a baking sheet. Bake for 15 minutes. Remove weights and parchment, and bake for 5 more minutes until lightly golden.

Whisk the Custard: In a medium mixing bowl, vigorously whisk together the eggs, heavy cream, whole milk, ground nutmeg, sea salt, and black pepper for 1-2 minutes until smooth and well-aerated.

Assemble the Layers: Scatter half of the shredded Gruyère cheese over the bottom of the warm, blind-baked crust. Layer the dry potato slices evenly in concentric circles over the cheese.

Add Cheese and Herbs: Pour the egg mixture slowly over the potatoes. Drop distinct, large chunks of the creamy goat cheese evenly into the egg mixture so they remain visible at the top. Sprinkle the remaining Gruyère and half of the chopped herbs across the surface.

Bake to Perfection: Bake at 375°F (190°C) for 35–40 minutes until the edges of the crust are deeply browned, the top is slightly puffed, and the center has a very slight jiggle.

Rest and Serve: Let the quiche cool on a wire rack for 15–20 minutes to set completely before slicing. Garnish with the remaining fresh herbs, slice, and serve.