Monday, May 2, 2011

Goat Cheese Quiche

Imagine, if you can, a vegetarian dish so very good that Mr. Carnivore Himself, AKA The Spouse, would eat it for dinner without requesting a side of animal.

Don't get me wrong.  I'm not really a vegetarian.  Though three or four days a week you might think I was.

But, nothing says "Girly lunch" like a vegetarian entree or two. So, when I had the girls over for lunch yesterday, I had to do a goat cheese quiche.

The Crust

I adapted the crust from a recipe in Jacqueline Mallorca's book, The Wheat Free Cook.  She has a recipe for cornmeal pie crust.  I used blue cornmeal and substituted a mix of tapioca and potato starch for the cornstarch.  My other major modification: I pressed the dough into the pie pan instead of rolling it. It makes for a less even crust, but it's a lot less aggravation.

Wish I could give the recipe here, but that would be a copyright thing. 

The crust turned out OK, but next time, I may try a hash brown crust. Those are fun.

The Filling

The filling... ah, the filling.  I had more than my 10" pie pan could hold, so I made a couple of custard cups full.  Next time, I may skip the crust entirely, because the filling is that good.

1 unbaked pie crust
1 lb fresh organic spinach
8 oz organic mushrooms
2 Tbsp pecorino romano
5 eggs
1/2 C Greek yogurt (I used Fage nonfat)
1/2 C soy creamer
1/2 C almond milk
1 or 2 cubes Dorot frozen garlic - or 1-2 cloves of the real stuff
pinch of cayenne
pinch of paprika
pinch of thyme
sea salt
fresh ground pepper
4 oz goat feta

  1. Rinse spinach, discard stems. Do not dry the spinach.  
  2. Place spinach in a pan and cook on low heat until wilted.  Remove from pan with slotted spoon, and drain in collander.  You may have to cook the spinach in batches. Do not discard cooking liquid.
  3. Wash & slice mushrooms, then cook in the spinach liquid until done. Drain.
  4. Cool the spinach and mushrooms, then squeeze as much liquid out as possible. Chop coarsely.
  5. Mix eggs, yogurt, almond milk, creamer, garlic, and other seasonings.
  6. Bake pie crust 10 minutes, then remove from oven.
  7. Sprinkle romano on bottom of pie crust.
  8. Sprinkle most of the spinach and mushrooms in pie crust.
  9. Pour most of the custard mixture over.
  10. Sprinkle in most of the feta, then mix slightly to combine.
  11. Bake at 350 for about 40 or 50 minutes.
You can bake the left-over filling in greased custard cups for about 20 minutes.

Alas, we devoured most of the quiche before I could take a picture. Here's a photo of the last bits.

No comments:

Post a Comment