Goat Cheese Quiche Food

GOAT CHEESE AND LEEK QUICHE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Prick pie crust all over with a fork; place on a baking sheet.
• Bake in the preheated oven until lightly golden, about 15 minutes. Remove crust and set aside to cool slightly; reduce oven temperature to 375 degrees (190 degrees C).
• Bring a large pot of water to a boil and simmer leeks just until tender, about 7 minutes; drain thoroughly.
• Whisk eggs, heavy cream, milk, chives, nutmeg, salt, and black pepper together in a bowl. Spread leeks evenly over bottom of pie crust; dot with goat cheese. Pour egg mixture over leeks.
• Bake in the preheated oven until puffed, lightly browned, and a sharp knife inserted near the center comes out clean, 40 to 50 minutes. Remove to cool until warm or room temperature before serving.

QUICHE WITH HERBS AND GOAT CHEESE

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.

THREE-CHEESE QUICHE

Steps:

• Heat oven to 350°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie.
• In medium bowl, mix half-and-half, eggs, green onions, salt and pepper; stir in cheeses. Pour into crust.
• Bake 45 to 50 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before cutting.

GARDEN VEGETABLE & GOAT'S CHEESE QUICHE

Steps:

• Preheat the oven to fan 170C/ conventional 190C/gas 5. Melt the butter in a medium saucepan and cook the green vegetables and onions for 5 minutes, stirring until starting to soften. Tip the milk and flour into the pan and stir over the heat until it thickens to a smooth sauce. Cool for 5 minutes or so, stirring to stop a skin forming.
• Beat the eggs into the sauce and generously season. Pour into the pastry case and scatter with the goat's cheese and tomatoes.
• Bake for 40 minutes until the filling is set, turning golden. Cool for a few minutes before taking from the tin. Serve with a green salad.

GOAT'S CHEESE & WATERCRESS QUICHE

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.

PESTO, GOAT CHEESE, AND SUN-DRIED TOMATOES QUICHE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Spread pesto evenly in the bottom of the pie crust. Sprinkle goat cheese over pesto.
• In a large bowl, beat together eggs, half-and-half cream, and flour. Season with salt and pepper. Pour over goat cheese in pie crust. Arrange sun-dried tomatoes on top.
• Bake in preheated oven for 30 minutes, or until done.

ZUCCHINI AND GOAT CHEESE CRUSTLESS QUICHE

Steps:

• Preheat oven to 350 degrees F. Shred the squash on the large holes of a box grater, into a colander. Sprinkle with a heaping tablespoon salt and toss well. Place in the sink and drain for 15 minutes. Rinse and the squeeze firmly, by the handful, to remove excess water. Set aside.
• Meanwhile, pulse bread into crumbs in a food processor. Heat 2 tablespoons olive oil in a large skillet over medium heat; add bread crumbs and stir until evenly toasted, about 5 minutes. Evenly spread crumbs in a 9-inch glass or ceramic pie pan. Place pan on a baking sheet.
• Wipe out the skillet, add remaining 2 tablespoons oil, the onions and garlic and season with 1/2 teaspoon salt, cook over medium-high heat, until onions are start to brown, about 5 minutes. Add the zucchini, and cook, stirring, for 2 minutes. Stir in parsley, dill and marjoram or oregano. Remove from heat, cool slightly.
• Whisk half-and-half, eggs and yolks in large glass measuring cup. Season with salt and pepper to taste. Spread the zucchini mixture in the prepared pan. Crumble the goat cheese and evenly scatter on the vegetables. Sprinkle Gruyere on top and pour the custard over the fillings.
• Bake until the quiche is just set in the center, about 40 to 50 minutes. Cool completely on a rack before serving.

TOMATO AND GOAT CHEESE QUICHE

Steps:

• In food processor with knife blade attached, blend flour, sugar, and 1/4 teaspoon salt. Add butter; pulse until mixture resembles coarse crumbs. Sprinkle in ice water, 1 tablespoon at a time, pulsing after each addition, until large moist crumbs just begin to form.
• Shape dough into disk; wrap in plastic wrap. Refrigerate 30 minutes or overnight. (If overnight, remove from refrigerator 30 minutes before rolling.)
• Preheat oven to 375 degrees F. On lightly floured surface, with floured rolling pin, roll dough into 13-inch round. Ease dough round into deep 10-inch (2-quart) quiche plate; gently press against bottom and up side of plate without stretching. Trim edges of dough. Freeze 15 minutes.
• Line quiche shell with foil and fill with pie weights, dried beans, or uncooked rice. Bake 25 to 30 minutes or until dry to touch. Remove foil and weights; bake 10 to 15 minutes longer or until golden brown. Place crust on jelly-roll pan.
• While crust bakes, in 12-inch skillet, heat oil on medium. Add onions, cayenne, and 1/8 teaspoon salt. Cook 6 to 8 minutes or until tender, stirring occasionally.
• In large bowl, whisk eggs until blended. Whisk in milk until smooth. Stir in goat cheese, tomatoes, cooked onions, and 1/8 teaspoon salt. Carefully pour mixture into hot crust.
• Bake 30 to 35 minutes longer or until edges are set and center jiggles slightly. Let cool on wire rack until warm or room temperature. Garnish with parsley.

ROASTED VEGETABLE AND CHEVRE QUICHE

Steps:

• Unroll pie crust into an ungreased 9-in. tart pan. Refrigerate 30 minutes. Preheat oven to 425°., Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edges are golden brown, 10-12 minutes. Remove foil and weights; bake until bottom is golden brown, 3-5 minutes longer. Cool on a wire rack., In a large bowl, combine eggplant, pepper, tomato and garlic. Add oil; toss to coat. Transfer to a greased 15x10x1-in. baking pan. Roast until tender, 15-20 minutes, stirring halfway., Reduce oven setting to 375°. Spoon roasted vegetables into crust. In a large bowl, whisk eggs, egg yolks, cream, salt and pepper until blended; pour over top. Sprinkle with goat cheese., Bake on a lower oven rack on a baking sheet until a knife inserted near the center comes out clean, 25-30 minutes. Cover edges with foil if they begin to get too dark. Let stand 10 minutes before cutting.

FRESH TOMATO AND GOATS CHEESE QUICHE

Steps:

• Sift flour and salt into a bowl, add parmesan and rub in the butter until it resembles breadcrumbs.
• Add 2-3 tbsp of cold water, and briefly knead to make a smooth dough. Wrap in cling film and chill for 20 minutes.
• Preheat oven to 200C/gas 6/fan oven 180°C Put a baking tray into the oven.
• Use pastry to line a 23cm/9in loose bottomed flan tin. Prick base with a fork, line with greaseproof paper and fill with baking beans. Bake on the hot baking tray for 10 minutes.
• Remove beans and paper and bake for 10 minutes.
• Set aside. Reduce oven to 180C/Gas 4/fan oven 160°C.
• Fry the Shallot and garlic in the oil for 4 minutes.
• Mix with tomatoes and parsley in a bowl. Spoon into pastry.
• Break the eggs into the bowl, whisk with mustard, double cream, chilli sauce and seasoning. Pour this over the filling, top with the goats cheese and bake for 30-35 minutes until golden.
• Allow to cool slightly before serving.

CRUSTLESS GOAT CHEESE QUICHE

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.

LEEK AND GOAT CHEESE QUICHE

Steps:

• Adjust oven rack to center position and heat oven to 375 degrees.
• Sauté white parts leeks in butter over medium heat until soft, 10-15 minutes.
• Meanwhile, whisk all remaining ingredients except goat cheese in medium bowl.
• Spread goat cheese and leeks evenly over bottom of warm pie shell and set shell on oven rack.
• Pour in custard mixture to 1/2-inch below crust rim.
• Bake until lightly golden brown and a knife blade inserted about one inch from the edge comes out clean, and center feels set but soft like gelatin, 32 to 35 minutes.
• Transfer quiche to rack to cool. Serve warm or at room temperature.

GOAT CHEESE QUICHE

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.