Best Crustless Quiche With Goat Cheese And Scallions Recipes

CRUSTLESS GOAT CHEESE QUICHE

Steps:

• Melt butter over medium heat. Saute onion for 5 minutes.
• Add in spinach. Cook for 1 1/2 minutes.
• Add in garlic. Saute for 30 seconds. Lower the heat to low and stir in roasted red pepper, goat cheese, and 1/2 of the cheddar cheese. Season with salt, to taste. Set aside.
• Whisk together 4 eggs and milk. Season with a touch of salt and pepper. Because we've already salted our veggie/cheese mixture.
• Stir together the egg and milk mixture with the veggie/cheese mixture.
• Preheat oven to 375 degrees F.
• Grease a pan with cooking spray. I used an 8 in cheesecake pan, because I don't have a pie tin ;)
• Bake for 15 minutes and then sprinkle with the rest of the cheddar cheese on.
• Bake for another 15 - 25 mins, or until the egg mixture has set. You can set this with a toothpick. Or you can see once the egg mixture isn't jiggly. The time will vary depending on the size of your pan.
• Let cool for about 10 minutes before serving.

BROCCOLI AND GOAT CHEESE CRUSTLESS QUICHE

Steps:

• Preheat the oven to 350 degrees F. Brush a 9-inch pie plate with the butter and sprinkle the Parmesan evenly on top. Put on a rimmed baking sheet.
• Whisk the half-and-half, eggs, egg yolks, cayenne, 1/2 teaspoon salt and a few grinds of pepper in large bowl. Spread the broccoli in the prepared pie plate and top with the goat cheese. Pour the egg mixture over top and sprinkle with parsley.
• Bake until the quiche is just set in the center, 40 to 50 minutes. Transfer to a wire rack to cool and then cut into wedges.

QUICHE WITH HERBS AND GOAT CHEESE

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.

GOAT CHEESE QUICHE

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.