Crustless Quiche With Greens Herbs And Goat Cheese Recipes

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CRUSTLESS QUICHE WITH GOAT CHEESE AND SCALLIONS



Crustless Quiche With Goat Cheese and Scallions image

Provided by Food Network

Time 50m

Yield 8 servings

Number Of Ingredients 11

2 Tbsp. I Can't Believe It's Not Butter!® Spread, divided
12 green onions or scallions, cut into 1/2-inch pieces
1/2 tsp. Kosher salt, divided
1/2 tsp. ground white or black pepper, divided
4 eggs
4 ounces goat cheese, sliced
1/2 cup half and half
1/2 cup sour cream
1/2 cup milk
Dash hot pepper sauce
Dash Worcestershire sauce

Steps:

  • Preheat oven to 400 degrees F. Grease bottom and sides of 9-inch round glass baking dish with 1 tablespoon I Can't Believe It's Not Butter!® Spread; set aside.
  • Melt remaining 1 tablespoon Spread in 10-inch skillet over medium heat and cook green onions, 1/4 teaspoon salt and 1/4 teaspoon pepper, stirring frequently, until green onions are crisp-tender, about 2 minutes. Turn onto baking sheet, then cool in refrigerator.
  • Whisk eggs in medium bowl. Stir in goat cheese, breaking up lumps. Season with remaining salt and pepper. When it is fairly smooth, whisk in remaining ingredients.
  • Pour egg mixture into prepared dish, then sprinkle with green onions. Bake 30 minutes or until golden brown. Cool 20 minutes. Garnish, if desired, with additional green onions.
  • Nutrition Information Per Serving:
  • Calories 180, Calories From Fat 140, Saturated Fat 8g, Trans Fat 0g, Total Fat 16g, Cholesterol 140mg, Sodium 260mg, Total Carbohydrates 4g, Sugars 2g, Dietary Fiber 1g, Protein 7g, Vitamin A 20%, Vitamin C 8%, Calcium 10%, Iron 6%

CRUSTLESS GOAT CHEESE QUICHE



Crustless Goat Cheese Quiche image

Crustless Goat Cheese Quiche. A great make ahead, vegetarian, gluten free, breakfast that you can just pop in the microwave all week!

Provided by Jennifer Debth

Categories     Breakfast

Time 55m

Number Of Ingredients 9

1 tablespoon unsalted butter
1/2 large onion (diced)
1 cup packed baby spinach (roughly chopped)
3 cloves garlic (minced)
1/2 cup jarred roasted red pepper (diced)
1 (3 oz) log goat cheese
6 oz shredded cheddar cheese (divided)
4 large eggs (beaten)
3/4 cup whole milk

Steps:

  • Melt butter over medium heat. Saute onion for 5 minutes.
  • Add in spinach. Cook for 1 1/2 minutes.
  • Add in garlic. Saute for 30 seconds. Lower the heat to low and stir in roasted red pepper, goat cheese, and 1/2 of the cheddar cheese. Season with salt, to taste. Set aside.
  • Whisk together 4 eggs and milk. Season with a touch of salt and pepper. Because we've already salted our veggie/cheese mixture.
  • Stir together the egg and milk mixture with the veggie/cheese mixture.
  • Preheat oven to 375 degrees F.
  • Grease a pan with cooking spray. I used an 8 in cheesecake pan, because I don't have a pie tin ;)
  • Bake for 15 minutes and then sprinkle with the rest of the cheddar cheese on.
  • Bake for another 15 - 25 mins, or until the egg mixture has set. You can set this with a toothpick. Or you can see once the egg mixture isn't jiggly. The time will vary depending on the size of your pan.
  • Let cool for about 10 minutes before serving.

Nutrition Facts : ServingSize 1 slice, Calories 252 kcal, Carbohydrate 4 g, Protein 16 g, Fat 19 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 185 mg, Sodium 460 mg, Fiber 1 g, Sugar 3 g, UnsaturatedFat 2 g

GOAT CHEESE QUICHE



Goat Cheese Quiche image

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 13

1 tablespoon extra-virgin olive oil
1 tablespoon unsalted butter
2 cloves garlic, thinly sliced
1 5-ounce package chopped mixed winter greens, such as kale and/or chard (about 8 cups)
Kosher salt
1 sheet frozen puff pastry, thawed (half of a 17-ounce package)
All-purpose flour, for dusting
5 ounces goat cheese, crumbled (about 3/4 cup)
1/2 cup grated Parmesan cheese (about 1 ounce)
4 large eggs
1 cup heavy cream
1/4 teaspoon ground nutmeg
Freshly ground pepper

Steps:

  • Preheat the oven to 425 degrees F. Heat the olive oil and butter in a large skillet over medium-high heat. Add the garlic and cook until softened, about 1 minute. Add the greens and 1/2 teaspoon salt; cook, stirring occasionally, until the greens wilt and most of the liquid evaporates, 5 to 7 minutes.
  • Meanwhile, roll out the puff pastry on a lightly floured surface until large enough to fit in a 9-inch pie plate. Ease into the pie plate and trim the edge; crimp if desired. Scatter the goat cheese and Parmesan in the crust, then top with the sauteed greens.
  • Whisk the eggs, heavy cream, nutmeg, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl; pour over the greens. Bake until the crust is golden brown and the quiche is set, about 20 minutes. Slice into wedges.

Nutrition Facts : Calories 508 calorie, Fat 45 grams, SaturatedFat 24 grams, Cholesterol 325 milligrams, Sodium 887 milligrams, Carbohydrate 9 grams, Fiber 1 grams, Protein 18 grams

QUICHE WITH HERBS AND GOAT CHEESE



Quiche With Herbs and Goat Cheese image

This green quiche laden with herbs and with thin slices of fresh goat cheese baked on top has a Gallic rusticity. A proper quiche (also known as a tarte salée, or savory open pie) should have really good pastry and contain a soft, tender eggy custard. It should be light enough to serve as a first course, or in larger portions for a simple main course. It should be something to sing about.

Provided by David Tanis

Categories     breakfast, dinner, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 10

Short-crust dough (see recipe), rolled and chilled in a 9 1/2-inch tart pan
3 large eggs
1 and 1/4 cups half-and-half
1/2 teaspoon kosher salt
Black pepper, to taste
1/2 teaspoon grated lemon zest
1 teaspoon chopped fresh thyme
2 tablespoons chopped scallions
2 tablespoons chopped parsley
4 ounces fresh goat cheese, sliced into 1/4-inch rounds

Steps:

  • Bake prepared dough at 375 degrees for 15 to 20 minutes, until lightly browned. Patch any small holes with leftover dough. Cool.
  • Make the custard: in mixing bowl, beat eggs. Whisk in half-and-half, salt, pepper, lemon zest, thyme, scallions and parsley. Set aside.
  • Set tart pan on a baking sheet. Spread goat cheese slices evenly over bottom of pastry. Beat custard once more and carefully pour into shell. Bake at 375 degrees for 30 to 35 minutes, until top is golden and custard is set. Cool for 10 minutes. Serve warm or at room temperature.

Nutrition Facts : @context http, Calories 257, UnsaturatedFat 5 grams, Carbohydrate 22 grams, Fat 14 grams, Fiber 1 gram, Protein 12 grams, SaturatedFat 7 grams, Sodium 377 milligrams, Sugar 3 grams, TransFat 0 grams

CRUSTLESS QUICHE WITH GREENS, HERBS, AND GOAT CHEESE



Crustless Quiche With Greens, Herbs, and Goat Cheese image

Easy and nutritious, this quiche is packed with protein, calcium, and iron. You can use any type of greens you like: swiss chard, kale, collards, mustard greens, spinach, etc. I like a mix of spinach and kale, two superfoods. Serve alone for a light dinner or for breakfast, or with a salad or raw veggies for lunch at work.

Provided by Compassionate Chef

Categories     Breakfast

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 13

3 tablespoons breadcrumbs
1 large leek
2 cups chopped kale
1 cup chopped spinach
5 egg whites
4 whole eggs
1/4 cup low-fat milk
1/4 teaspoon nutmeg
1 1/4 teaspoons dried tarragon
1 1/4 teaspoons chopped fresh basil
1/4 teaspoon salt
1/4 teaspoon pepper
2 ounces soft fresh goat cheese

Steps:

  • Spray a 9-inch glass pie dish with non-stick spray and sprinkle the breadcrumbs over the bottom and sides of the dish. Shake the dish around to distribute evenly.
  • Slice the white and light green parts of the leek 1/2 inch thick. Boil 4 cups of salted water and add leeks. Boil 3 minutes. Remove from heat and add spinach and kale. Set aside for 30 minutes for greens to wilt and soften. Drain, rinse with cold water, squeeze out the water, and set aside.
  • Preheat oven to 425 degrees. Whisk egg whites until frothy and then whisk in the whole eggs. Whisk in milk, salt, pepper, nutmeg, tarragon, and basil.
  • Scatter the greens mixture in the bottom of the pie plate over the breadcrumbs. Sprinkle on the goat cheese. Pour egg mixture over the greens and bake 25 minutes. Cool 5 minutes before serving.

CHEESE AND FRESH HERB QUICHE



Cheese and Fresh Herb Quiche image

With herbs from the garden to use, I created a quiche with basil, parsley and dill along with feta, Swiss, Gruyere and mozzarella. Goat cheese is also yummy. -Sonya Labbe, West Hollywood, California

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 40m

Yield 6 servings.

Number Of Ingredients 10

1 sheet refrigerated pie crust
1/2 cup shredded part-skim mozzarella cheese
1/2 cup shredded Swiss cheese
1/2 cup shredded Gruyere or additional Swiss cheese
1/2 cup crumbled feta cheese
5 large eggs
1 cup half-and-half cream
1 tablespoon minced fresh basil
1 tablespoon minced fresh parsley
2 teaspoons minced fresh dill

Steps:

  • Preheat oven to 400°. Unroll crust into a 9-in. pie plate; flute edge. Sprinkle cheeses into crust. In a large bowl, whisk eggs and cream until blended. Stir in herbs; pour over top., Bake on a lower oven rack 25-30 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before cutting.

Nutrition Facts : Calories 394 calories, Fat 26g fat (13g saturated fat), Cholesterol 209mg cholesterol, Sodium 380mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 0 fiber), Protein 17g protein.

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