Succotash And Goat Cheese Quiche Food

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ZUCCHINI AND GOAT CHEESE CRUSTLESS QUICHE



Zucchini and Goat Cheese Crustless Quiche image

Provided by Food Network Kitchen

Categories     main-dish

Time 2h20m

Yield 1 (9-inch) quiche, 6 to 8 servings

Number Of Ingredients 15

1 1/2 pounds medium zucchini or a mixture of summer squashes
Kosher salt
4 tablespoons extra-virgin olive oil
1 1/2 cups 1-inch, day-old bread cubes, preferably sourdough
1 medium white onion, chopped, about 1 cup
1 clove garlic, thinly sliced
2 tablespoons chopped flat-leaf parsley
1 tablespoon chopped fresh dill
1 teaspoon chopped fresh marjoram or oregano
2 cups half-and-half
2 large eggs
2 egg yolks
Freshly ground black pepper
6 ounces young goat cheese, such as Montrachet.
2 ounces grated Swiss or Gruyere cheese, about 1/2 cup

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.

SUCCOTASH AND GOAT CHEESE QUICHE



Succotash and Goat Cheese Quiche image

Categories     Bean     Egg     Tomato     Bake     Vegetarian     Goat Cheese     Corn     Summer     Healthy     Bon Appétit

Number Of Ingredients 12

1 refrigerated pie crust (half of 15-ounce package), softened at room temperature 15 minutes
3 large eggs
1 cup reduced-fat (2%) milk
1/2 teaspoon salt
1/4 teaspoon ground black pepper
3/4 cup frozen lima beans, thawed
1/2 cup frozen white corn kernels, thawed, drained
1/2 cup chopped seeded tomatoes
2 tablespoons chopped fresh basil
2 teaspoons chopped fresh oregano
1 garlic clove, minced
3/4 cup crumbled soft fresh goat cheese (such as Montrachet)

Steps:

  • Preheat oven to 450°F. Line 9-inch-diameter glass pie dish with crust as directed on package for a 1-crust filled pie. Bake until set, about 9 minutes. Cool. Reduce oven temperature to 400°F.
  • Whisk eggs, milk, salt, and pepper in large bowl. Stir in all remaining ingredients. Pour into cooled crust. Bake until golden, puffed and set in center, about 35 minutes. Cool slightly. Serve warm.

GOAT CHEESE QUICHE



Goat Cheese Quiche image

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 13

1 tablespoon extra-virgin olive oil
1 tablespoon unsalted butter
2 cloves garlic, thinly sliced
1 5-ounce package chopped mixed winter greens, such as kale and/or chard (about 8 cups)
Kosher salt
1 sheet frozen puff pastry, thawed (half of a 17-ounce package)
All-purpose flour, for dusting
5 ounces goat cheese, crumbled (about 3/4 cup)
1/2 cup grated Parmesan cheese (about 1 ounce)
4 large eggs
1 cup heavy cream
1/4 teaspoon ground nutmeg
Freshly ground pepper

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 CHEESE AND LEEK QUICHE



Goat Cheese and Leek Quiche image

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

1 (9 inch) frozen single pie crust, thawed
3 leeks - white and light green parts only, halved lengthwise, and sliced
3 eggs
½ cup heavy whipping cream
½ cup milk
2 tablespoons chopped fresh chives
¼ teaspoon ground nutmeg
¼ teaspoon salt
¼ teaspoon ground black pepper
2 ounces soft goat cheese, crumbled

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

QUICHE WITH HERBS AND GOAT CHEESE



Quiche With Herbs and Goat Cheese image

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

Short-crust dough (see recipe), rolled and chilled in a 9 1/2-inch tart pan
3 large eggs
1 and 1/4 cups half-and-half
1/2 teaspoon kosher salt
Black pepper, to taste
1/2 teaspoon grated lemon zest
1 teaspoon chopped fresh thyme
2 tablespoons chopped scallions
2 tablespoons chopped parsley
4 ounces fresh goat cheese, sliced into 1/4-inch rounds

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

GOAT'S CHEESE & WATERCRESS QUICHE



Goat's cheese & watercress quiche image

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

225g gluten-free flour , plus extra for rolling
100g butter
1 large egg , beaten, plus extra beaten egg for brushing
1 medium onion , finely chopped
1 tbsp oil
100g watercress , roughly chopped
2 large eggs
150ml milk
150ml log soft rindless goat's cheese , in rough chunks
freshly grated nutmeg , optional

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



Garden vegetable & goat's cheese quiche image

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

1 deep 24cm blind-baked pastry case
40g butter
85g courgettes (baby or regular), sliced at an angle
85g runner beans , stringed, halved lengthways and sliced
85g fresh or frozen peas
3 continental salad onions , stems chopped and bulbs quartered
300ml milk
25g plain flour
2 large eggs
110g log full-fat soft goat's cheese , sliced
3 small vine tomatoes , quartered

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 CHEESE AND SPINACH QUICHE



Goat Cheese and Spinach Quiche image

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

1 3/4 cups all-purpose flour
1 pinch salt
1/2 cup cold unsalted butter, cut into small pieces
1 large egg
2 tablespoons ice water
1 lb spinach, large stems discarded, leaves rinsed but not dried
1 garlic clove, minced
1 cup milk
1/2 cup heavy cream
2 large eggs
2 large egg yolks
1 teaspoon kosher salt
1/4 teaspoon fresh ground pepper
1/2 lb goat cheese, log cut into seven 1/3-inch rounds

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 AND GOAT CHEESE QUICHE



Leek and Goat Cheese Quiche image

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

2 medium leeks, washed thoroughly and sliced thinly
2 tablespoons unsalted butter
2 large eggs
2 large egg yolks
3/4 cup whole milk
3/4 cup heavy cream
1/2 teaspoon table salt
1/2 teaspoon white pepper
1 pinch fresh grated nutmeg
4 ounces mild goat cheese, crumbled
1 (9 inch) partially baked pie crusts, baked until light golden brown, 5 to 6 minutes (warm)

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

ROASTED VEGETABLE AND CHEVRE QUICHE



Roasted Vegetable and Chevre Quiche image

Roasting the veggies in this rich yet bright quiche intensifies their flavors. And the addition of fresh goat cheese lends a wonderful creamy tanginess. -Laura Davis, Chincoteague, Virginia

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h20m

Yield 6 servings.

Number Of Ingredients 11

1 sheet refrigerated pie crust
1 small eggplant, cut into 1-inch pieces
1 poblano pepper, cut into 1-inch pieces
1 medium tomato, cut into 1-inch pieces
2 garlic cloves, minced
1 tablespoon olive oil
2 large eggs plus 2 large egg yolks
3/4 cup half-and-half cream
1 teaspoon kosher salt
1/2 teaspoon pepper
1 log (4 ounces) fresh goat cheese, crumbled

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.

Nutrition Facts : Calories 219 calories, Fat 14g fat (7g saturated fat), Cholesterol 83mg cholesterol, Sodium 471mg sodium, Carbohydrate 19g carbohydrate (2g sugars, Fiber 0 fiber), Protein 3g protein.

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Ingredients Needed for Goat Cheese Quiche . 7 ounces of short crust pastry 1 cup heavy cream 3 egg yolks 1 cup Cheddar, shredded salt pepper ½ cup tomato sauce 3.5 ounces of goat cheese chives. How to Cook Goat Cheese Quiche . Dust your working space with flour and grab your short crust pastry. Start levelling it, until thin. Preheat the oven to 360°F/180°C. Grab a …
From sodelicious.recipes


RECIPES/SUCCOTASH-AND-GOAT-CHEESE-QUICHE-105792.JSON AT ...
A collection of cooking recipes in json format. Contribute to dpapathanasiou/recipes development by creating an account on GitHub.
From github.com


SUCCOTASH WITH GOAT CHEESE – GRACE A. KELLY
3 oz goat cheese ; 1/4 cup cream or milk ; 1/2 tsp Kosher salt; generous pinch of black pepper ; Heat the butter and olive oil in a skillet over medium heat. Add the onion, garlic and thyme and saute until onion is translucent. Add the frozen lima beans and stir, cooking for 3 minutes, or until mostly thawed.
From graceakelly.com


10 BEST QUICHE WITH GOAT CHEESE RECIPES - YUMMLY
Polenta Crust, Roasted-Tomato Quiche, with Goat Cheese and Oregano Pesto Savor The Best. olive oil, cracked black pepper, butter, salt, eggs, pesto, soft goat cheese and 6 …
From yummly.com


SUCCOTASH AND GOAT CHEESE QUICHE RECIPE | YUMMLY
Apr 9, 2014 - Succotash And Goat Cheese Quiche With Refrigerated Pie Crust, Large Eggs, Reduced Fat 2% Milk, Salt, Ground Black Pepper, Lima Beans, Corn Kernels, Tomatoes, Fresh Basil, Fresh Oregano, Garlic Clove, Soft Fresh Goat Cheese
From pinterest.com


GOAT CHEESE QUICHE - COOKEATSHARE
Trusted Results with Goat cheese quiche. Pesto, Goat Cheese, and Sun-dried Tomatoes Quiche - All Recipes Pesto, goat cheese and sun-dried tomatoes come all together in this quiche that I created myself. This is a perfect combination of flavors that will .... Zucchini and Goat Cheese Crustless Quiche Recipe : Food .... Food Network invites you to try this …
From cookeatshare.com


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