CRUSTLESS QUICHE WITH GREENS, HERBS, AND GOAT CHEESE
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
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.
QUICHE WITH HERBS AND GOAT CHEESE
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
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
CHEESE AND FRESH HERB QUICHE
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
Time 40m
Yield 6 servings.
Number Of Ingredients 10
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.
GOAT CHEESE QUICHE
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 13
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
GOAT CHEESE QUICHE WITH HASH-BROWN CRUST
This flavorful quiche is our go-to brunch dish-you can keep a bag of the hash browns in the freezer and thaw them in minutes.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h15m
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees. Brush a 9-by-2 1/2-inch springform pan with butter. Line the sides of the pan with strips of waxed paper (the same height as pan); brush paper with butter.
- Squeeze excess moisture from hash browns. Mix in a bowl with butter, 1 egg, 1 teaspoon coarse salt, and 1/4 teaspoon pepper. Pat into bottom and up sides of prepared pan, using a moistened dry measuring cup. Place on a rimmed baking sheet; bake until set, 15 to 20 minutes.
- In a large bowl, whisk sour cream, goat cheese, 1 1/2 teaspoons coarse salt, and 1/4 teaspoon pepper until well combined; whisk in 11 remaining eggs. Pour into crust, and sprinkle with scallions. Bake until set, 45 to 50 minutes. Unmold quiche, and peel off waxed paper before serving.
SPINACH QUICHE WITH TURKEY BACON AND GOAT CHEESE
Quiche provides a tasty open-faced pastry crust that can host a variety of ingredients and combinations. This blend of meat, cheese and spinach will be a new favorite.
Yield 6 servings
Number Of Ingredients 9
Steps:
- Prepare pie crust according to package instructions. We recommend using a 9-inch deep-dish pie pan. When finished pre-cooking according to package instructions, remove from oven and cool slightly.
- While crust is cooking, prepare ingredients: cook turkey bacon until crispy; drain, cool, and chop into small pieces; thoroughly wash baby spinach leaves and pat completely dry; chop and mix with bacon pieces; crumble goat cheese and set aside.
- Mix eggs, salt, pepper, milk, and half-and-half together in a small bowl; add spinach, bacon, and goat cheese. Blend well.
- Add egg mixture to pie crust and return to oven for 35 to 40 minutes or until eggs are completely set.
- Allow to cool for 5 minutes before slicing and serving.
- Add some fresh herbs and spices to give some depth to the flavor of this dish: onion powder, garlic powder, or even cayenne pepper (we recommend 1/2 teaspoon so they don't overpower the flavors). Chop some fresh dill, cilantro, or parsley to brighten this up. Your local grocery store will have fresh herbs stocked in its vegetable sections.
- Serving size: 1 serving
- Calories: 269
- Fat: 16g (55% calories from fat)
- Cholesterol: 164mg
- Sodium: 489mg
- Total Carbohydrate: 19g
- Dietary Fiber: trace
- Protein: 9g
FRESH HERBS QUICHE
Perfect for brunch-or any meal, reallly-this easy recipe makes enough for one quiche baked in a nine-inch springform pan, or two quiches baked in eight- or nine-inch pie plates.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 6h
Number Of Ingredients 11
Steps:
- Crust: Pulse flour and salt in a food processor until combined. Add butter and pulse until mixture resembles coarse meal. Whisk together egg and yolk with ice water. Add to flour mixture and pulse until moist crumbs start to form (no longer). Transfer mixture to a piece of plastic wrap and, using wrap and your hands, form into a disk (or 2 disks, if making 2 quiches in pie plates). Refrigerate at least 30 minutes and up to 4 hours.
- Let sit at room temperature until pliable, then roll out dough on a lightly floured surface to a 14-inch round. Fit into a 9-inch springform pan, folding and pressing sides to an even thickness. (Or roll out 2 disks to 11-inch rounds and fit into 8- or 9-inch pie plates.)
- Trim edge of dough flush with top of springform pan. (If using pie plates, fold edges of dough under; crimp as desired.) Wrap in plastic; freeze at least 30 minutes and up to 3 days. Preheat oven to 400 degrees.
- Line crust with parchment; fill with dried beans or pie weights. Bake, with a baking sheet on rack below, 20 minutes; remove paper and beans. Bake until golden, 12 to 15 minutes (8 to 10 minutes, for pie plates). Let cool.
- Reduce oven to 375 degrees. Whisk eggs until smooth, then whisk in remaining ingredients until well combined.
- Pour custard mixture into cooled crust, stopping just short of top (if making in 2 pie plates, divide evenly between crusts). You may not need to use all of custard; be careful not to overfill.
- Arrange herb sprigs on top. Bake 10 minutes at 375 degrees, then about 55 minutes at 325 degrees. Let cool about 1 hour before serving.
GOAT CHEESE QUICHE WITH HASH BROWN CRUST
Make and share this Goat Cheese Quiche With Hash Brown Crust recipe from Food.com.
Provided by kittycatmom
Categories Savory Pies
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees. Brush a 9-by-2 1/2-inch springform pan with butter. Line the sides of the pan with strips of waxed paper (the same height as pan); brush paper with butter.
- Squeeze excess moisture from hash browns. Mix in a bowl with butter, 1 egg, 1 teaspoon coarse salt, and 1/4 teaspoon pepper. Pat into bottom and up sides of prepared pan, using a moistened dry measuring cup. Place on a rimmed baking sheet; bake until set, 15 to 20 minutes.
- In a large bowl, whisk sour cream, goat cheese, 1 1/2 teaspoons coarse salt, and 1/4 teaspoon pepper until well combined; whisk in 11 remaining eggs. Pour into crust, and sprinkle with scallions. Bake until set, 45 to 50 minutes. Unmold quiche, and peel off waxed paper before serving.
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- For shortcrust pastry, sift flour and salt onto a work surface, scatter butter over and toss with a pastry scraper or cook's knife. Sprinkle with the 60ml ice-cold water and toss again.
- Gather the mass close to you and, using the heel of your hand, smear the ingredients away from you in a quick, smooth sliding action. Gather the emerging dough back to the starting point and repeat. Don't be concerned when streaks of butter appear on the surface of the dough; this shows it hasn't been overworked. Lightly knead it into a flattened disc, wrap in two layers of greaseproof paper and refrigerate to rest until firm but not hard (20-30 minutes; it should be a tiny bit soft when pressed with your fingertip).
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- Fill case with pastry weights and bake until wall appears set (10-12 minutes), then remove foil and weights and bake until base looks set (5-7 minutes). Reduce oven to 170C and bake until crust is very dry and slightly caramelised (10-12 minutes). The pastry case may be made a few hours in advance; reheat it in a 150C oven for 5-7 minutes before adding the filling.
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