My mother is 85 this year, we celebrate her every chance we get, and this quiche is one of her favorites.
I'll confess, I get Mom to make the crust. I give her a bottle of wine from the cooler to use as a rolling pin...her crusts are beautiful. Some day I'm going to conquer my fear of pie crusts.
As to filling methodology, 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.
- 1 â 9â lightly baked pie crust
- 2 tsp butter
- 5 spring onions, whites and tender greens chopped
- Â½ red bell pepper, diced
- 1 â 4oz log herb and garlic goat cheese
- Â½ cup milk (I used 1%)
- Â¼ tsp salt
- 1/8 tsp fresh-ground pepper
- 4 large eggs
- 1 cup Canadian bacon, chopped
- Â¼ cup coarse-grated Parmesan cheese (or to taste)
- Preheat over to 350Â°.
- Recipe cooking time ~ 35 minutes.
- Melt butter in a skillet over medium heat. Add onions and red bell pepper. SautÃ© 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.
|Amount Per Serving||%DV|
|Serving Size 114g|
|Recipe makes 6 servings|
|Calories from Fat 72||52%|
|Total Fat 8.0g||10%|
|Saturated Fat 3.09g||12%|
|Trans Fat 0.0g|
|Total Carbs 3.21g||1%|
|Dietary Fiber 0.5g||2%|