Goat Cheese Roasted Red Pepper Quiche Recipes

GOAT CHEESE & ROASTED RED PEPPER QUICHE RECIPE

Goat Cheese & Roasted Red Pepper Quiche Recipe image

Serve a delicious brunch starting with this roasted red pepper and goat cheese quiche. It's a great vegetarian option and is easy to make for entertaining.

Provided by Celebrations At Home

Number Of Ingredients 10

Ingredients

1 deep dish pie shell {I use frozen and let it thaw for 15-20 minutes}
4 eggs
1 cup heavy cream
1 cup chopped roasted red peppers {from a jar; drained and patted dry}
1/4 cup chopped mushrooms {fresh or from a can}
4 oz goat cheese
1 to 1 1/2 cup shredded Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon nutmeg
1/8 teaspoon white pepper

Steps:

Preheat oven to 350° F.
Using a fork, poke the bottom and sides of crust and pre-bake for 5 minutes. Remove and set aside.
Sprinkle Parmesan cheese, red pepper, and mushrooms into bottom of pie shell. Top with crumbled goat cheese.
Combine cream, beaten eggs, salt, pepper and nutmeg in small bowl until blended. Pour into pie shell.
Bake for 20 minutes; remove from oven and cover edges of crust with aluminum foil to prevent over-browning.
Put back into oven and continue to cook 20-25 minutes or until center looks firm and doesn't jiggle any longer.
Cool for 5-10 minutes on wire rack before serving.

SOUTHWESTERN QUICHE

Southwestern Quiche image

I first made this dish when I was hosting a brunch. The Southwestern flavors really pop when served with salsa and a dollop of sour cream.

Provided by Taste of Home

Categories Breakfast Brunch

Time 1h

Yield 6 servings.

Number Of Ingredients 14

Ingredients

4 flour tortillas (8 inches)
1 pound uncooked chorizo
1/2 pound sliced fresh mushrooms
1 tablespoon butter
1 green onion, thinly sliced
1/4 teaspoon salt
1/4 teaspoon pepper
4 large eggs, beaten
1 cup shredded sharp cheddar cheese, divided
1 cup heavy whipping cream
1 medium tomato, seeded and chopped
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
Salsa and cubed avocado, optional

Steps:

In a greased 9-in. pie plate, arrange tortillas in an overlapping pattern so that they cover sides and bottom of pie plate, forming a crust. Set aside., In a large skillet, cook chorizo over medium heat until fully cooked; drain and set aside. In the same skillet, saute mushrooms in butter until tender. Add onion, salt and pepper; cook 2 minutes longer., In a large bowl, combine the eggs, half of the cheese, chorizo, cream, tomato, garlic powder and cumin. Stir in mushroom mixture. Pour into pie plate; top with remaining cheese. Cover edges of quiche with foil so tortillas do not burn., Bake at 350° for 40-45 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting. Serve with salsa and avocado if desired.

Nutrition Facts : Calories 662 calories, Fat 50g fat (24g saturated fat), Cholesterol 287mg cholesterol, Sodium 1376mg sodium, Carbohydrate 22g carbohydrate (2g sugars, Fiber 1g fiber), Protein 29g protein.

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