Egg dishes are an easy go-to solution on our homefront. Whether quiche (with crust) or frittata(sans crust), it's easy to add whatever veggies and other treats you have on hand. Plus they make great leftovers for breakfast or a light lunch over the next couple of days.
This particular quiche is inspired by a frittata recipe from Martha Stewart. But once you master the technique of quiche, you won't need a recipe. Just slice and dice, mix with the eggs and bake away.
Potato, Scallion and Goat Cheese Quiche
Makes one 9-inch quiche.
1 single pie crust
2 tablespoons olive oil
1 baby Yukon Gold or red potato, peeled and sliced thinly
8 large eggs
1/2 cup milk
4 scallions, sliced
1 teaspoon dried thyme
1/8 teaspoon cayenne pepper (optional)
1/2 cup soft crumbled goat cheese(If you're feeling bold, I'm betting blue cheese would be quite tasty as a substitute.)
Preheat oven to 375°.
Place the pie crust in a 9-inch pie plan and blind bake for 10 minutes.
Heat the oil in a small sauté pan over medium heat. Add the potato and season with salt and pepper. Cook, stirring occasionally, until just golden (Don't let them get too brown....they'll add an unpleasant bitter taste to your final product.), about 4-6 minutes. Let cool slightly.
Meanwhile, whisk eggs, milk, scallions, thyme and cayenne in a large bowl. Season with salt and pepper.
Stir the slightly cooled potato mixture into the egg mixture. Stir in the crumbled goat cheese.
Bake for 20-25 minutes or until the center is set.
This particular quiche is inspired by a frittata recipe from Martha Stewart. But once you master the technique of quiche, you won't need a recipe. Just slice and dice, mix with the eggs and bake away.
Potato, Scallion and Goat Cheese Quiche
Makes one 9-inch quiche.
1 single pie crust
2 tablespoons olive oil
1 baby Yukon Gold or red potato, peeled and sliced thinly
8 large eggs
1/2 cup milk
4 scallions, sliced
1 teaspoon dried thyme
1/8 teaspoon cayenne pepper (optional)
1/2 cup soft crumbled goat cheese(If you're feeling bold, I'm betting blue cheese would be quite tasty as a substitute.)
Preheat oven to 375°.
Place the pie crust in a 9-inch pie plan and blind bake for 10 minutes.
Heat the oil in a small sauté pan over medium heat. Add the potato and season with salt and pepper. Cook, stirring occasionally, until just golden (Don't let them get too brown....they'll add an unpleasant bitter taste to your final product.), about 4-6 minutes. Let cool slightly.
Meanwhile, whisk eggs, milk, scallions, thyme and cayenne in a large bowl. Season with salt and pepper.
Stir the slightly cooled potato mixture into the egg mixture. Stir in the crumbled goat cheese.
Bake for 20-25 minutes or until the center is set.
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