Petite Goat Cheese Quiches

Petite Quiche

StreuselAs much as I love baking with duck eggs there is another glorious food that I try to add to just about anything I am baking…goat cheese!

Even though I bought ducks to give me eggs I don’t think I’ll run out and buy some goats to start milking…yet!

Lucky for me, the goat dairy industry in Colorado is thriving and I don’t have to look far to find great goat cheese.  Here’s just a few of the dairies in Colorado, their cheese is amazing; Avalanche Cheese, Broken Shovels Farm, Haystack Mountain, Heaven’s Hollow Dairy, Jumpin’ Good Goats, and Stone Creek Farmstead.

As the weather gets colder, these petite quiches would accompany a nice hot soup perfectly!  I added some fresh picked carrots that a friend gave me, check out the red one below!

 

Petite Goat Cheese Quiches

makes 5 – 4 inch quiches

 

3 (65g) duck eggs or 2 large chicken eggs  + one chicken egg yolk

1 c. 1.5% milk

5 oz. goat cheese

1 c. shredded carrots

1/3. large onion, chopped

1 T. avocado or olive oil

pinch of salt

pinch of basil

pinch of thyme

1/2 of a Pâte Sucrée dough recipe – slightly adapted, see below

4 inch tart pans

baking sheet

Quiche Crust

Prepare the dough recipe with 1/4 t. salt, no vanilla and only 3 oz. of sugar.  Divide dough into two balls, wrap in plastic wrap and refrigerate for at least an hour.  Roll out one of the balls of dough to about a 1/4 inch thick and cut large enough circles to press into each tart shell.  Refrigerate the prepared shells on a baking sheet while preparing the rest of the quiche ingredients.  Pre-heat the oven to 400 degrees fahrenheit.

filling

Sauté the onions and carrots over medium high  heat in the oil, season with the salt, thyme and basil.  Set aside.  Combine the eggs, cheese and milk in a bowl and mix with a hand mixer.  Pull the chilled shells from the refrigerator and distribute the carrots and onions.  Then pour the milk mixture into each shell to the top.  There will be chunks of goat cheese left at the bottom.  Evenly distribute between the shells.

creating the quiche

Bake the quiches on the baking sheet for 20 to 25 minutes or until golden brown and the filling is set.  Let cool on the baking sheet for about 10 minutes and then gently tip the quiches out of the pans.  They slide right out.  Serve immediately or reheat before eating.  I individually wrapped several in foil, froze them and later let them thaw for 10 minutes and then reheated in the oven at 400 degrees Fahrenheit for about 10 minutes.

 

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