Tuesday, May 11, 2010

Herbed Spring Goat Cheese Quiche


I had a request for the recipe of our Mother's Day quiche and I'm happy to share it.  It's easy and good and we all need something different on occasion. 

I'll confess, I got Mom to make the crust.  I gave her a bottle of Chateau St. Michele from the wine cooler to use as a rolling pin.  Her crust was beautiful.  I'm going to conquer my fear of pie crusts, some day.  

As to the filling, who ever heard of beating goat cheese into the egg mixture?  And usually I'd do all the herbing by fresh-mince. So I'm a little embarrassed to say that herb and garlic goat cheese adds just the right flavor and the odd mixing method works.  Even our non-quiche eater asked for seconds. 




Mother’s Day May 10, 2010

1 – 9” lightly baked pie crust
2 tsp butter
5 spring onions, whites and tender greens chopped
½ red bell pepper, diced
1 – 4oz log herb and garlic goat cheese
½ cup milk (I used 1%)
¼ tsp salt
1/8 tsp fresh-ground pepper
4 large eggs
1 cup Canadian bacon, chopped
¼ cup coarse-grated Parmesan cheese (or to taste)

Preheat over to 350°.
Recipe cooking time ~ 35 minutes.

Melt butter in a skillet over medium heat.  Add onions and red bell pepper.  Saut√© until tender.  Remove from heat.

In a large bowl, add salt and pepper to eggs and beat until fluffy.  Cut up goat cheese into eggs.  Add milk and beat until goat cheese is broken into small bits.  Don't worry about beating it smooth. 

Layer Canadian bacon, onion-pepper mixture and parmesan evenly in crust.  Pour egg mixture over the top, spreading evenly.

Bake in the center of the oven.  Check at 20 minutes to see if crust is getting too brown.  If so,  cover with strips of foil.  At 30 minutes, check for doneness.  Bake until center is firm.

Enjoy with people you love.

Copyright 2009-2010 Kathleen Scott ,for Hill Country Mysteries. Unauthorized reproduction is prohibited.

9 comments :

N2 said...

Hi Kathleen,
This recipe is one I'll want to try soon. Thanks for sharing this and the sweet story of your parent's visit for Mother's Day. Such a cute picture of your mom rolling out the pie crust and the cold bottle of wine is a great idea for keeping the pie crust dough cold while rolling. x0 N2

LindaCTG said...

Thanks a million. Great idea on the wine; I was thinking rolling pin and then yummy. Didn't even consider the chill factor. I'm with you, a homemade pie crust is hard to make, but with your mom's inspiration, I may just try it.

dianne said...

Thanks for this recipe Kathleen dear, I shall definitely try this, it looks delicious ... I will think of your Mom's lovely smile while I am making the pastry. xoxoxo ♡

Sarcastic Bastard said...

Damn. That looks and sounds REALLY GOOD.

Very inventive using the wine bottle.

How is Harry doing?

deb said...

Love the herbed goat cheese. Had it just today on my salad.

I haven't made quiche in a while, instead making more of a frittata or crustless version. Darn half Italian kids I guess :). I used to make them eons ago when I had my little restaurant, but used bought crust.
Love the picture of your mother using the wine bottle . So rustic and homey.

Elizabeth said...

Oh, your mother is adorable! And the whole thing looks divine! I've used a wine bottle as a rolling pin many times -- and a beer bottle, too!

TexasDeb said...

I'd have to buy double the goat cheese - that herbed stuff never lasts long enough around here to get baked into anything....

Sounds like a delicious dish and I especially appreciate the instruction to enjoy with folks I love.

Elizabeth Westmark said...

What a smile! Your Mom is beautiful, and I think I see a touch of mischief in those eyes, too. (You had to get it from somewhere!)

Mary Swanson from Brownwood said...

Love your blog! The goat cheese quiche recipe sounds delish...