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'S CHEESE & WATERCRESS QUICHE
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
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
GARDEN VEGETABLE & GOAT'S CHEESE QUICHE
This quiche not only looks great, it really tastes of summer with its fresh and colourful vegetables
Provided by Sara Buenfeld
Categories Buffet, Dinner, Lunch, Main course
Time 1h45m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 449 calories, Fat 28.7 grams fat, SaturatedFat 16.9 grams saturated fat, Carbohydrate 35 grams carbohydrates, Fiber 2.6 grams fiber, Protein 14.7 grams protein, Sodium 0.96 milligram of sodium
GOAT'S CHEESE AND WATERCRESS QUICHE [ GLUTEN-FREE ]
This recipe, which I have not yet prepared, is from the BBC. It looks amazing, I can't wait to make it - I think I'll serve it for brunch with mixed greens and a potato dish on the side. Make sure to use a gluten-free flour mix that includes guar or xanthan gum.
Provided by Whats Cooking
Categories Savory Pies
Time 50m
Yield 4 serving(s)
Number Of Ingredients 12
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 [392 F]. 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 [356 F] and cook for 25-30 minutes or until lightly set.
Nutrition Facts : Calories 319.4, Fat 29.9, SaturatedFat 15.6, Cholesterol 270.1, Sodium 242.2, Carbohydrate 5.2, Fiber 0.5, Sugar 1.6, Protein 8.5
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