Goat Cheese And Vegetable Quiche Recipe

Name: Goat Cheese And Vegetable Quiche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups whole wheat pastry flour; 10 tablespoons unsalted butter chilled, cut into cubes; 1/4 cup ice water; 1 teaspoon salt; 2 tablespoons virgin olive oil extra-; 2 zucchinis medium, sliced; 1 red pepper medium, roughly chopped; 1 orange pepper medium, roughly chopped; 1 yellow pepper medium, roughly chopped; 6 ounces goat cheese; 4 slices provolone; 3/4 cup reduced fat milk; 1/2 teaspoon salt; 1/4 teaspoon ground black pepper; 1/2 cup egg whites; 3 whole eggs; 2 avocados ripe, sliced; 1 pound grape tomatoes sliced in half; 4 ounces pea sprouts fresh; 2 ounces goat cheese crumbled; 1 red onion small, sliced; 3 tablespoons extra-virgin olive oil; 2 tablespoons white wine vinegar; 1/2 teaspoon salt

Servings: persons

2 cups whole wheat pastry flour
10 tablespoons unsalted butter chilled, cut into cubes
1/4 cup ice water
1 teaspoon salt
2 tablespoons virgin olive oil extra-
2 zucchinis medium, sliced
1 red pepper medium, roughly chopped
1 orange pepper medium, roughly chopped
1 yellow pepper medium, roughly chopped
6 ounces goat cheese
4 slices provolone
3/4 cup reduced fat milk
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup egg whites
3 whole eggs
2 avocados ripe, sliced
1 pound grape tomatoes sliced in half
4 ounces pea sprouts fresh
2 ounces goat cheese crumbled
1 red onion small, sliced
3 tablespoons extra-virgin olive oil
2 tablespoons white wine vinegar
1/2 teaspoon salt

1
Preheat oven to 375 degrees F.
2
To prepare the crust place crust ingredients, except the water, into your KitchenAid(R) 16 cup food processor. Pulse until combined and the mixture resembles coarse meal. Add the ice water and process just until the mixture is combined. Place the mixture into a 6-inch circle on plastic wrap, cover and refrigerate for 1 hour.
3
Lightly flour a rolling pin and work surface and roll out dough to a 12-inch round. Place in a 9-inch pie plate with removable bottom, fold overhang under, and crimp edge. Place a sheet of foil paper over the dough and fill with dried beans. Bake until the edge is dry and lightly golden, about 20 minutes. Remove foil paper and dried beans.
4
Meanwhile, in a large skillet, place extra-virgin olive oil over medium to high heat. Add zucchini, peppers, salt and pepper and cook until light golden, 8 to 10 minutes. Let the mixture cool for a few minutes. Arrange the provolone cheese over the crust followed by the veggies. Distribute the goat cheese over the veggies.
5
In a medium bowl, whisk together eggs and milk. Whisk to combine and pour into crust, and bake until center of quiche is just set, 40 to 45 minutes.
6
While the quiche is baking, place salad ingredients in a mixing bowl. Mix through, cover and set aside until ready to serve.

1105

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: 2 cups whole wheat pastry flour, 10 tablespoons unsalted butter chilled, cut into cubes, 1/4 cup ice water, 1 teaspoon salt, and more.

Yes, Goat Cheese And Vegetable Quiche falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Goat Cheese And Vegetable Quiche

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