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Wednesday, September 26, 2012

Crustless Quiche with Goat Cheese and Tomato

My sister and her family came by for a quick visit last weekend on their way to Nantucket.  Amidst the craziness of a 6 1/2 and 2 1/2 year old who had been in the car for over 3 hours, they ate this quiche.  It met with positive reviews all around.

This is a basic recipe that can be customized however you like.  I made it last year with spinach and cheddar, but really any combination of vegetables, meat, or cheese works. 

Crustless Quiche with Goat Cheese and Tomato

6 eggs, beaten
1 cup milk
3-4 ounces goat cheese, crumbled
1 tomato, sliced
1 Tablespoon fresh basil, chopped
1 Tablespoon fresh parsley, chopped
Salt and Pepper

Preheat oven to 425 degrees.
Spray a 9 inch ceramic dish or pie plate with cooking spray, or grease with butter.
In a bowl, whisk together eggs and milk.  Stir in herbs and season with salt and pepper.
Pour into baking dish and crumble goat cheese evenly over the top.
Lay slices of tomatoes over the top.  Attempt an attractive pattern.
Bake for 30 minutes until quiche is puffed and golden.
Serve hot, cold or at room temperature.


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