How To make Goat Cheese Quiche
3/4 cup whipping cream
2 eggs
Salt Freshly ground black pepper 3/4 cup shredded Swiss cheese
3/4 cup shredded jalapeno jack cheese
1/2 cup shredded mozzarella cheese
1/4 cup soft goat cheese
1/4 cup cream cheese
1/8 teaspoon minced garlic
1 tablespoon chives
Pre-baked pastry for (9-inch) tart
1) Whisk together whipping cream, eggs and dash each salt and pepper.
2) Combine shredded Swiss, jalapeno, jack and mozzarella cheeses in small bowl. In another bowl, beat goat cheese, cream cheese, garlic, chives, 1/2 teaspoon salt and pepper to taste until smooth. 3) Scatter shredded cheeses over bottom of pastry. Spoon goat cheese mixture in small dollops over top. Slowly pour egg mixture over all. Place tart pan on baking sheet to make handling easier and catch any overflow. 4) Bake at 375 degrees until top is lightly browned, about 35 to 40 minutes. Set aside 10 minutes before cutting. Serve warm or at room temperature. NOTE: Can be made a day ahead and refrigerated. Let come to room temperature before reheating. Bake at 300 degrees until warm, not hot, about 15 minutes. Makes 8 to 12 servings. Each serving contains about: 413 calories; 411 mg sodium; 115 mg cholesterol; 33 grams fat; 18 grams carbohydrates; 13 grams protein;0.08 gram fiber. Typed by Lynn Thomas. Copyright Los Angeles Times 4-25-96. Lynn's notes: This makes a wonderful, rich quiche that would be good as an appetizer or a main dish meal. Good enough to serve to company!
How To make Goat Cheese Quiche's Videos
Quiche with rainbow chard and goats cheese
Recipe
Ingredients
**Shortcrust pastry**
- 145g flour
- 115g butter
- 2g salt
- 1 tbsp ice cold water
**Filling**
- 4 eggs
- 200ml cream
- 100ml milk
- 1 bunch rainbow chard
- 100g goats cheese
- 4 cloves garlic
- 1 red onion
- 40ml olive oil
- Salt and pepper to taste
Method
1. Start the pastry by placing your flour and fridge-cold butter into a food processor with the salt. Pulse until the butter is evenly distributed through the flour.
2. Pour in your ice cold water until the dough just starts coming together.
3. Remove from the food processor and place onto a lightly floured surface. Bring it together into a disc shape, wrap it in clingfilm and leave in the fridge to rest for 1 hour.
4. After 1 hour, remove the pastry from the clingfilm and roll out to 3cm larger than the tin you're going to line with the pastry. Place the rolled out pastry into the greased tin, pressing it into the sides, making sure it keeps the shape. It's super important at this point to make sure that there are no holes in the pastry.
5. Line the pastry with a piece of baking paper and place in something heavy like dried chickpeas or rice to hold the pastry down for when you blind bake it.
6. Place this back in the fridge for another 30 minutes to chill before you bake. Pre-heat your oven to 180°c.
7. After 30 minutes in the fridge, remove the tart shell and place it into the pre-heated oven and bake for 20 minutes. Remove it from the oven and remove the weight and baking paper. Place it back into the oven for a further 20 minutes or until the pastry is completely dry and lightly golden.
8. Meanwhile, dice and wash your chard and slice your onion and garlic. In a large frying pan, heat up the olive oil and sauté the onion and garlic. After 3-4 minutes, add the chard stems and cook for another 5 minutes. Finally, add the chard leaves and cook for the last 2-3 minutes.
9. In a bowl, mix the eggs, cream, milk, salt and pepper until homogenous.
10. Once the tart shell is finished cooking, remove and place it on a wire rack to cool. Once it's cool, you can start assembling the quiche.
11. Start by placing the sauté chard on the bottom, followed by the goats cheese and top it up to the top with the egg mixture.
12. Place this in the oven at 160°c for 1 hour 20 minutes or until the egg is completely set.
13. Enjoy!
Recipe - Goat Cheese and Tomato Quiche
Spinach and Goat cheese Quiche recipe
Spinach and Goat cheese Quiche is a perfect brunch recipe. Buttery, flaky crust and soft cheesy eggs will warm up your belly and your heart. Makes for a delicious breakfast or brunch.
Ingredients:
all purpose flour -1 and 1/4 cup
butter, cold, cubed -1/2 cup
salt -1/2 tsp
ice cold water -3 tbsp
eggs, large -4
spinach -5 oz/150 gms
goat Cheese -1/2 cup
heavy cream -3/4 cup
bell pepper, fire roasted -3 tbsp
garlic, minced -1.5 tsp
pepper -1/2 tsp
parmesan -1/2 cup
onion, chopped -1/4 cup
Music: Sunny
Musician: @iksonmusic
Pea, mint, courgette and goats cheese quiche
Enjoy this ultra-healthy and gluten free quiche, sure to be a hit with your friends and family!
Fore the full recipe, please visit:
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A delicious combination of flavors! This is great for breakfast or brunch! The whole family loved this recipe!
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Ideal for lunch, picnics or a light supper, this is easy to make and delicious. Quiches are a great way to use up leftovers, so fillings can be changed to whatever you prefer