I love to bring out this dish when I’m having friends over for a brunch. Paired with mimosas, it makes the perfect recipe they will rave about and assume you spent the morning slaving away at the oven. Because of the amount of cheese, it takes on a very fluffy soufflé texture that I found is very different than a traditional quiche. If you are a fan of goat cheese (guilty!) then you will enjoy this dish.
I’ve made it several times and experimented with different flavor combinations. I think this one is my favorite, although other great add ins include: bacon, ham, broccoli, and mushrooms. This flavor combination is both gluten-free and vegetarian friendly. Let me know your favorite groupings!
What You Need:
6 oz. goat cheese
1 c. milk
½ yellow onion, chopped
½ red bell pepper, chopped
¼ c of fresh mushrooms, chopped
What You Do:
Preheat the oven to 350.
Grease your pie pan.
Blend together the eggs, milk, and goat cheese until the consistency is smooth.
Fold in chopped herbs, bacon, and vegetables.
Pour into the pie pan.
Bake for 40 minutes. The top of the quiche should be a light brown and an inserted toothpick should be clean.
Let it set for five minutes, cut, and serve.
If you are serving with other brunch or breakfast items, you can stretch this into six servings. If this is the main course I would say it serves three, allowing everyone two slices. Because of the texture and consistency, it will sink slightly after you rest it, don’t worry it doesn’t take away any of the delicious flavor.