Friday, May 16, 2014
Tomato Asparagus Quiche with Goat Cheese
12-15 stalks asparagus, partly cooked (I used Trader Joe's frozen Grilled Asparagus Spears, defrosted)
a handful (7-10) grape tomatoes
1 prepared pie crust (Publix is our go-to brand)
1/2 cup skim milk
1-2 Tablespoons grated Gruyere
1 - 1.5 ounces goat cheese
salt and pepper to taste
Preheat the oven to 375. Prepare a heavy baking sheet with a piece of parchment paper (just in case the egg spills, this will help it make less of a mess).
Prepare the veggies: Slice the asparagus into one-inch lengths. Cut the tomatoes in half (or smaller) so each piece is about the same size. Place the tomato pieces on a paper towel and roll them around to remove some of the moisture. Season the tomatoes lightly with salt and pepper.
Next prepare the custard. Beat the eggs well then fully incorporate the milk. Season with salt and pepper.
Assemble the quiche. Pour about half the custard into the prepared pie crust then scatter most of the asparagus around evenly. Add about a quarter more of the eggs then the rest of the asparagus and all the tomatoes. Sprinkle the Gruyere evenly then add dots of goat cheese (around 1/2-inch or so in size, depending on how big a goat cheese hit you want in a single bite) over the entire top. Finish by adding the remaining egg mixture.
Bake on the prepared tray for 25-30 minutes or until set up. I recommend the bottom rack of the oven - that'll help keep the crust from burning around the edge. Remove from oven and let cool five minutes before slicing.
Potato Cheese Quiche
This one is almost exactly the same as Ham Potato and Cheese Quiche
3 small potatoes (I used Yukon creamers)
1 prepared pie crust (Publix is what I like; they're in the freezer section)
1/2 cup skim milk
1/2 cup grated Gruyere
2-3 Tablespoons grated cheddar
Preheat the oven to 375. Prepare a heavy baking sheet with a piece of parchment paper (I baked these two together on the same tray).
Stab the potatoes, then microwave for 2 minutes on high under a paper towel. Leave them untouched for 4-5 minutes then take them out and peeled and dice them. I like to cook them ahead and let them cool. The skins won't hurt you so skip that step if you want. I dice them into about 1/2-inch cubes. Season the potatoes with salt and pepper.
Prepare the custard: Beat the eggs well then fully incorporate the milk. Season with salt and pepper.
Next, assemble the quiche. Pour about half the custard into the prepared pie crust then scatter most of the potatoes around evenly. Add a layer of Gruyere, then more eggs, the rest of the potatoes, the rest of the Gruyere, all the cheddar with any remaining egg mixture last.
Bake, on the bottom rack, 25-30 minutes, or until set up. Cool for 5 minutes before slicing.
More Quiche Recipes from me:
Ham, Potato and Cheese Quiche (one of my most popular posts!)
Butternut Bacon Quiche (love this!!)
Crustless Quiche (with spinach, tomato and three cheeses)