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
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
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, BACON AND GOATS CHEESE QUICHE
Simple and delicious quiche ideal with a salad
Provided by Joanna Lucy Brown
Time 50m
Yield Serves 4
Number Of Ingredients 9
Steps:
- Preheat the oven at 180C (th.6). Place baking parchment with extended paper above the edges of the tin or grease a tin (I used a square tin).
- Fry the bacon bits until crispy and the leeks until they are soft.
- Lay the pastry over the tin and using your finger, press the pastry into the edges and up the side of the tin and prick the base all over with a fork.
- Slice the goats cheese into thin slices and place some on the pastry then all of the leek and bacon mix and then finish the top with the goats cheese slices decorating them as you wish.
- In a bowl beat eggs, crème fraîche and milk and season with salt and pepper.
- Place in the oven and cook for 25 to 30 mins.
BELGIAN LEEK TART WITH AGED GOAT CHEESE (FLAMICHE AUX POIREAUX)
Provided by Molly Wizenberg
Categories Milk/Cream Bake Vegetarian Mother's Day Lunch Goat Cheese Leek Bon Appétit Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 14
Steps:
- Crust:
- Combine 4 tablespoons ice water and cider vinegar in small bowl. Blend flour and salt in processor. Add butter and cut in using on/off turns until mixture resembles coarse meal. With machine running, slowly add water-vinegar mixture, processing until moist clumps form. If dough seems dry, add ice water by teaspoonfuls.
- Gather dough into ball; flatten into disk. Wrap in plastic and refrigerate at least 2 hours. DO AHEAD: Can be made 3 days ahead. Keep refrigerated. Allow dough to soften slightly at room temperature before rolling out.
- Position rack in center of oven and preheat to 375°F. Roll dough out on lightly floured work surface to 12-inch round. Transfer to 9-inch-diameter tart pan with removable bottom. Press dough onto bottom and up sides. Fold in overhang and press to extend dough 1/2 inch above sides of pan. Line pan with foil and dried beans or pie weights. Bake until dough looks dry and set, about 30 minutes. Remove foil and beans and continue to bake until crust is pale golden, 20 to 25 minutes longer. Remove from oven and cool while preparing filling.
- Filling:
- Whisk milk, cream, egg, egg yolk, and salt in medium bowl to blend. Sprinkle 1/4 cup cheese over bottom of warm crust; spread leek confit over and sprinkle with remaining cheese. Pour milk mixture over. Bake until filling has puffed, is golden in spots, and center looks set, 35 to 40 minutes. Transfer to rack; cool slightly. Remove pan sides. Serve warm or at room temperature.
GOAT CHEESE AND SPINACH QUICHE
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
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
LEEK & GOAT'S CHEESE TRAYBAKE TART
This cheese and vegetables shortcrust pastry tart is perfect for a midweek meal, or picnic, and it's cheap to prepare
Provided by Sara Buenfeld
Categories Buffet, Dinner, Lunch, Snack, Starter, Supper
Time 1h
Yield Cuts into 6
Number Of Ingredients 10
Steps:
- Heat oven to 200/180C fan/gas 6. Line a non-stick tin (24cm x 20cm x 3cm deep) with baking parchment. Unravel the pastry and use it to line the tin. It should fit almost perfectly except for a slight overhang at the ends. If there are any cracks in the pastry, gently press them together with your fingers, then prick the base. Line with more baking parchment, fill with baking beans and bake for 15 mins. Remove the paper and beans and bake 5 mins more to dry the base.
- Meanwhile, in a large non-stick frying pan, fry the leeks in the butter with most of the thyme until soft - about 8 mins. Tip into a bowl and pour in the milk, then add the nutmeg, some seasoning and the eggs. Beat until well mixed, then stir in the chopped goat's cheese.
- When the pastry case comes out of the oven, tip in the leek mixture, arrange the sliced cheese on top and scatter over the hazelnuts and the remaining thyme. Return to the oven for 25-30 mins until the filling is set. Trim away the excess pastry at the ends if you like and serve warm or at room temperature with a tomato salad.
Nutrition Facts : Calories 458 calories, Fat 30 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 15 grams protein, Sodium 1.1 milligram of sodium
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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.
GOAT CHEESE & LEEK QUICHE (VEGETARIAN) | LIVE EAT LEARN
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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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#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #savory-pies #breakfast #main-dish #eggs-dairy #brunch
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