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GOAT CHEESE QUICHE
Recipe By : Los Angeles Times 4-25-96
Serving Size : 12 Preparation Time :0:00
Categories : Cheese/Eggs
Amount Measure Ingredient -- Preparation Method
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3/4 cup whipping cream
2 eggs
Salt
Freshly ground black pepper
3/4 cup shredded Swiss cheese
3/4 cup shredded jalapeno jack cheese
1/2 cup shredded mozzarella cheese
1/4 cup soft goat cheese
1/4 cup cream cheese
1/8 teaspoon minced garlic
1 tablespoon chives
Pre-baked pastry for (9-inch) tart
1) Whisk together whipping cream, eggs and dash each salt and pepper.
2) Combine shredded Swiss, jalapeno, jack and mozzarella cheeses in
small bowl. In another bowl, beat goat cheese, cream cheese, garlic,
chives, 1/2 teaspoon salt and pepper to taste until smooth.
3) Scatter shredded cheeses over bottom of pastry. Spoon goat cheese
mixture in small dollops over top. Slowly pour egg mixture over all.
Place tart pan on baking sheet to make handling easier and catch any
overflow.
4) Bake at 375 degrees until top is lightly browned, about 35 to 40
minutes. Set aside 10 minutes before cutting. Serve warm or at room
temperature.
NOTE: Can be made a day ahead and refrigerated. Let come to room
temperature before reheating. Bake at 300 degrees until warm, not hot,
about 15 minutes.
Makes 8 to 12 servings. Each serving contains about: 413 calories;
411 mg sodium; 115 mg cholesterol; 33 grams fat; 18 grams
carbohydrates; 13 grams protein;0.08 gram fiber. Typed by Lynn Thomas.
Copyright Los Angeles Times 4-25-96. Lynn's notes: This makes a
wonderful, rich quiche that would be good as an appetizer or a main
dish meal. Good enough to serve to company!
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