GOAT CHEESE AND LEEK QUICHE
Best brunch quiche ever. Serve with fresh green salad.
Provided by Allyson
Categories 100+ Breakfast and Brunch Recipes Eggs Quiche
Time 1h15m
Yield 6
Number Of Ingredients 10
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.
Nutrition Facts : Calories 328.7 calories, Carbohydrate 22.1 g, Cholesterol 129.3 mg, Fat 23.2 g, Fiber 2 g, Protein 8.8 g, SaturatedFat 10.1 g, Sodium 361.3 mg, Sugar 3.2 g
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
LEEK AND GOAT CHEESE QUICHE
The recipe is from America's Test Kitchen, with some minor modifications made by me (highlighted in italics). Goat cheese should be fairly easy to find in any decent supermarket. I found the best value for it at a warehouse club, where they were charging less for a pound of it than a normal grocery store charged for half the amount. Make sure to wash leeks thoroughly, as they can be gritty.
Provided by Columbus Foodie
Categories Savory Pies
Time 55m
Yield 1 quiche, 6 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 436.9, Fat 34.7, SaturatedFat 17.3, Cholesterol 209.3, Sodium 503, Carbohydrate 21.1, Fiber 1.7, Sugar 3.5, Protein 11
LEEK QUICHE
I had a beautiful bunch of leeks from the farmers' market and a Mediterranean crust left over in my freezer from my week of savory pies, so I decided to make this lightened version of a French classic called flamiche. The French version calls for lots of butter and cream or crème fraiche.
Provided by Martha Rose Shulman
Categories dinner, weekday, main course
Time 1h30m
Yield Serves 6
Number Of Ingredients 10
Steps:
- Cut away the root and dark green leaves from the leeks and cut in half lengthwise. Run under cold water to remove sand. If the leeks are very sandy soak them for 15 minutes or so, then run under cold water again. Drain on paper towels. If the leeks are very fat, cut the halves in half again lengthwise, then cut in thin slices.
- Preheat the oven to 350 degrees. Heat the oil or oil and butter over medium heat in a lidded skillet or saucepan and add the leeks and a pinch of salt. Cook gently, stirring, until they begin to soften. Turn the heat to medium-low, cover and cook gently until the leeks are very soft but not browned, stirring often, 10 to 15 minutes. If they begin to stick or brown, add a little more salt and/or a spoonful of water or wine. Stir in the garlic if using and cook for another 30 seconds to a minute, until fragrant.
- Beat together the egg yolks and egg in a medium bowl. Set the tart pan on a baking sheet to allow for easy handling. Using a pastry brush lightly brush the bottom of the crust and place in the oven for 10 minutes. Remove from the oven and set aside.
- Add salt (about 1/2 teaspoon), pepper and the milk to the eggs and whisk together. Spread the leeks in an even layer in the crust. Sprinkle the cheese in an even layer on top. Pour in the custard filling. Place in the oven and bake for 30 minutes, or until set and just beginning to color on the top.
- Remove from the oven and allow to sit for at least 15 minutes before serving.
Nutrition Facts : @context http, Calories 177, UnsaturatedFat 7 grams, Carbohydrate 10 grams, Fat 12 grams, Fiber 1 gram, Protein 8 grams, SaturatedFat 5 grams, Sodium 430 milligrams, Sugar 4 grams, TransFat 0 grams
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
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RECIPE: GOAT CHEESE AND LEEK QUICHE | WHOLE FOODS MARKET
From wholefoodsmarket.com
Servings 6Calories 260 per servingTotal Time 1 hr
- Transfer to a baking sheet and bake until just golden, about 15 minutes. Set crust aside and reduce the oven temperature to 375°F.
- Meanwhile, bring a large pot of water to a boil. Add leeks and simmer until just tender, 5 to 7 minutes. Drain leeks thoroughly.
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From liveeatlearn.com
5/5 (1)Total Time 1 hr 5 minsCategory Breakfasts, Main DishesCalories 234 per serving
- Prep: Preheat oven to 400°F (204°C). Prick thawed pie crust all over with a fork, then bake it (empty) for 15 minutes, or until it begins to brown. When finished, reduce oven temperature to 350°F (176°C).
- Clean Leeks: Meanwhile, cut the root and dark green part off of each leek, then cut each in half lengthwise. Slice into ¼ inch thick half moons. Transfer to a large bowl, then cover with water. Swish around to clean out the dirt, then drain.
- Saute Leeks: Heat butter or oil in a large saute pan over medium/high heat. Add leeks and salt, then cook until tender and bright green, 7 to 10 minutes.
- Assemble: Spoon leeks into pie shell (use as much of them as you can, but ensure the pie is only about ¾ filled to the top). Break up the goat cheese and dollop all over the leeks. In a separate bowl, whisk together egg and half & half until well blended, then pour it over the leeks to fill the pie.
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