Spinach And Goats Cheese Quiche Recipes

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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

GOAT'S CHEESE & WATERCRESS QUICHE



Goat's cheese & watercress quiche image

A goat's cheese and watercress quiche that's gluten-free and truly flavoursome

Provided by Good Food team

Categories     Buffet, Dinner, Lunch, Main course, Side dish, Snack, Supper

Time 1h

Number Of Ingredients 10

225g gluten-free flour , plus extra for rolling
100g butter
1 large egg , beaten, plus extra beaten egg for brushing
1 medium onion , finely chopped
1 tbsp oil
100g watercress , roughly chopped
2 large eggs
150ml milk
150ml log soft rindless goat's cheese , in rough chunks
freshly grated nutmeg , optional

Steps:

  • Put the flour and a pinch of salt in a large bowl. Rub in the butter until the mixture looks like breadcrumbs. Stir in the egg and about 1-2 tbsp water to form a soft dough. Knead well then wrap and chill for at least 30 minutes.
  • Preheat the oven to 200C/gas 6/fan 180C. Knead the pastry again and roll it out to line a 20cm loose-bottomed flan tin (the pastry won't shrink, so no need to chill). Patch holes with spare pastry and brush the base and sides with egg.
  • For the filling, fry the onion in the oil until just soft, add the watercress and cook until just wilted. Beat the eggs and milk and stir in the watercress mixture and goat's cheese.
  • Season and if you like, add a pinch of nutmeg. Put the flan tin on a bakingsheet and bake the pastry blind for 5 minutes. Add the filling and bake for 15 minutes. Reduce heat to 180C/gas 4/ fan 160C and cook for 25-30 minutes or until lightly set.

Nutrition Facts : Calories 584 calories, Fat 36 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 55 grams carbohydrates, Fiber 2 grams fiber, Protein 16 grams protein, Sodium 1.17 milligram of sodium

GOAT CHEESE AND SPINACH QUICHE



Goat Cheese and Spinach Quiche image

Make and share this Goat Cheese and Spinach Quiche recipe from Food.com.

Provided by sugrnov01

Categories     Savory Pies

Time 4h15m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 14

1 3/4 cups all-purpose flour
1 pinch salt
1/2 cup cold unsalted butter, cut into small pieces
1 large egg
2 tablespoons ice water
1 lb spinach, large stems discarded, leaves rinsed but not dried
1 garlic clove, minced
1 cup milk
1/2 cup heavy cream
2 large eggs
2 large egg yolks
1 teaspoon kosher salt
1/4 teaspoon fresh ground pepper
1/2 lb goat cheese, log cut into seven 1/3-inch rounds

Steps:

  • MAKE THE PASTRY: In a large bowl, whisk the flour with the salt. Using a pastry blender, cut in the butter until the mixture resembles coarse meal. Lightly beat the egg with the water and sprinkle over the flour mixture. Stir with a fork to lightly blend, then squeeze gently until a dough forms. Pat into a disk, wrap in plastic and refrigerate for at least 30 minutes.
  • Preheat the oven to 350°. On a lightly floured surface, roll out the pastry to a 14-inch round about 1/8 inch thick. Fit the round into a 12-inch tart pan with a removable bottom and trim the overhang. Refrigerate the shell for at least 20 minutes.
  • Line the tart shell with foil and fill with pie weights or rice. Bake until the pastry is firm, about 30 minutes. Remove the foil and weights and bake for about 10 minutes longer, or until golden brown. Transfer the shell to a rack to cool.
  • MAKE THE FILLING: Heat a large skillet. Add a large handful of the spinach and cook over moderately high heat, stirring, until wilted. Transfer to a colander set over a bowl. Repeat until all of the spinach has been cooked; let cool. Squeeze the spinach dry and coarsely chop it. Toss the spinach with the garlic and spread it in the cooled pastry shell.
  • In a medium bowl, whisk the milk with the cream, eggs, egg yolks, salt and pepper. Arrange the goat cheese rounds on the spinach. Pour the custard into the shell and bake for about 40 minutes, or until just set. Transfer the quiche to a rack to cool slightly. Cut into wedges and serve.

Nutrition Facts : Calories 430.3, Fat 30.1, SaturatedFat 18.3, Cholesterol 209.3, Sodium 479.4, Carbohydrate 25.9, Fiber 2, Sugar 1.2, Protein 15.1

SPINACH AND GOATS CHEESE QUICHE



Spinach and goats cheese quiche image

Beautiful dish served with a beetroot salad.

Provided by Skielouise2000

Time 1h15m

Yield Makes 1 Large Quiche 6 Small quiche's

Number Of Ingredients 0

Steps:

  • Rub the butter into the flour until it resembles fine breadcrumbs (or blitz in the food processor for a few seconds. Add just enough cold water to bring the mixture together into quite a firm dough (I used 4 tbsp).
  • Wrap in cling-film and chill for at least an hour.
  • Pre-heat the oven to 190 C/180 C Fan/ Gas 5/375 F
  • Roll out the pastry on a floured board and line a greased 20cm/8" sandwich cake tin or flan tin.
  • Bake blind for 12-15 minutes or until it's just starting to colour.
  • Remove from the oven and reduce the heat to 170 C/160 C Fan/ Gas 3/325 F
  • Heat 1 tbsp olive oil in a frying pan. Add the spinach leaves and Black pepper and allow to wilt for a minute or two. Remove from the heat.
  • Mix the eggs, cream and cheese together.
  • Spoon the spinach into the pastry cases. Pour the egg mixture over. Bake for 20-25 minutes or until the filling is golden brown and set firmly.

SPINACH & GOAT CHEESE QUICHE



SPINACH & GOAT CHEESE QUICHE image

Categories     Egg     Brunch     Bake     Vegetarian     Quick & Easy

Yield 4-6

Number Of Ingredients 11

3 large eggs
1 pre made pie crust
1 9 oz package of frozen spinach (no sauce) Green Giant taste best*
3 cloves of fresh garlic minced
2 shallots finely chopped
1 red bell pepper finely chopped
2 cups of shredded cheese (mozzarella/cheddar mixed)
1/3 cup of goat cheese
1 1/2 tbl spoon butter
1/2 cup milk
salt/pepper to taste

Steps:

  • preheat oven to 375°F. beat eggs in large bowl and set aside. melt butter in medium sauce pan and add shallots, garlic and bell pepper. cook until vegetables are soft (about 5-8 minutes). thaw and drain spinach. add shallots, garlic, peppers and spinach to eggs. add cheeses, milk and salt/pepper to mixture. stir together. Grease 1 regular pie pan and layer on pie crust. Pour mixture into the pan with crust and bake at 375°F for 45 minutes - 1 hour. Let cool for 5-10 minutes and enjoy.

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