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.

CRUSTLESS QUICHE MASTER RECIPE

Steps:

• Preheat oven to 350 degrees F. For the pan: Brush pan with the soft butter and sprinkle the grated Parmesan evenly on top. Or for a Quick Crust, pulse bread into crumbs in a food processor. Heat butter or 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.
• Whisk the half-and-half, eggs and yolks in large glass measuring cup. Season with salt, pepper, and nutmeg, cayenne or paprika to taste. Spread half the desired filling evenly in the pan, top with about half the cheese; repeat with remaining filling and cheese. Pour the custard over the fillings. Top with more herbs or cheese as desired.
• Bake until the quiche is just set in the center, about 40 to 50 minutes. Cool completely on a rack before serving.

CRUSTLESS QUICHE WITH GOAT CHEESE AND SCALLIONS

Steps:

• Preheat oven to 400F Grease 9 inch round glass baking dish with 1 tbsp spread, set aside Melt remaining spread over medium heat Cook green onions with half the salt and pepper Stir frequently, cook for about 2 minutes, set aside Whisk eggs in medium bowl Stir in goat cheese until fairly smooth Season with remaining salt and pepper. Whisk in remaining ingredients Pour egg mixture into prepared pan Sprinkle with the green onions Bake for 30 minutes or until golden brown Cool for 20 minutes Refrigerate any leftovers

ZUCCHINI AND GOAT CHEESE CRUSTLESS QUICHE

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.

CRUSTLESS QUICHE WITH GOAT CHEESE AND SCALLIONS

Steps:

• Preheat oven to 400 degrees F. Grease bottom and sides of 9-inch round glass baking dish with 1 tablespoon I Can't Believe It's Not Butter!® Spread; set aside.
• Melt remaining 1 tablespoon Spread in 10-inch skillet over medium heat and cook green onions, 1/4 teaspoon salt, and 1/4 teaspoon pepper, stirring frequently, until green onions are crisp-tender, about 2 minutes. Turn onto baking sheet, then cool in refrigerator.
• Whisk eggs in medium bowl. Stir in goat cheese, breaking up lumps. Season with remaining salt and pepper. When it is fairly smooth, whisk in remaining ingredients.
• Pour egg mixture into prepared dish, then sprinkle with green onions. Bake 30 minutes or until golden brown. Cool 20 minutes. Garnish, if desired, with additional green onions. Each serving contains: Vitamin A 20%, Vitamin C 8%, Calcium 10%, Iron 6%.

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.

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.