Goat Cheese Quiche
Tangy, golden-baked goat cheese quiche filled with tomato and mozzarella.
Servings: 4 people
Equipment
- pie dish 25 cm (10 inches)
Ingredients
For the pie crust
- 185 grams plain flour
- 110 grams butter cold, cubed
- 1 teaspoon maple syrup
- 1 teaspoon sea salt
- 3 tablespoons cold water
For the filling
- 6 eggs
- 140 grams Greek yogurt
- 150 grams goat cheese
- 140 grams mozzarella
- 3 tomatoes
- sea salt to taste
- pepper to taste
Instructions
Pie crust
- Crumble the cold butter with the flour in a large mixing bowl to resemble streusel.
- Add sea salt, maple syrup, and water.
- Knead until a dough forms.
- Roll out the dough on a floured surface or on parchment paper until it's large enough to cover the base and sides of your dish.
- Grease the dish with butter or oil.
- Carefully lift the dough into the dish, flattening the base and sides.
- Fold over the edges of the dough, so there's no overhang.
- Poke the entire base of the pie crust with a fork to prevent bubbling when baking.
- Transfer the crust to the fridge to cool for 30 minutes.
- Preheat the oven to 175℃ (347℉).
- Bake the crust for 10 minutes. Allow to cool.
Filling
- Mix the eggs, Greek yogurt, 90 grams of the mozzarella, goat cheese, sea salt, and pepper in a medium-sized bowl.
Assemble
- Slice the tomatoes and arrange half of the slices on the crust base.
- Pour the goat cheese egg mixture on top.
- Top with the remaining mozzarella.
- Arrange the remaining tomato slices. Sprinkle the tomatoes with sea salt.
- Bake for 25 minutes until golden brown and cooked through (it doesn't wobble).
Video
Notes
You can grill the quiche for two additional minutes to get it even more golden-brown, if necesssary.
Nutrition
Calories: 707kcal | Carbohydrates: 43g | Protein: 32g | Fat: 45g | Saturated Fat: 26g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 351mg | Sodium: 1228mg | Potassium: 456mg | Fiber: 2g | Sugar: 6g | Vitamin A: 2437IU | Vitamin C: 13mg | Calcium: 330mg | Iron: 4mg
