Simple Goat Cheese Quiche is a nice and easy brunch or lunch dish. It’s super tasty and versatile, use whatever tasty fresh greens you have in the fridge.
There are so many people searching the web for easy to make dishes while they’re at home, sheltering in place. Quiche is one of the top ten lists of searches on my blog, so here’s another recipe to whet your appetite.
Are you wondering what the greens in this quiche are? Well, I used ramp leaves.
It’s ramp season folks!
Ramps are only available for a short period each year, from April to June, but due to COVID-19 restrictions it may be difficult for you to saunter over to your local grocery store and pick some up. In fact, even if we were COVID-19 free ramps are not readily available in all stores. With that in mind, substitute the ramp leaves with whatever tasty greens you may have in your fridge, kale or spinach are ideal.
This is a shallow version of the traditional quiche, which makes it ideal for serving up as an hors d’oeuvre. Just cut the quiche up into two bite squares. I know what you’re thinking, when the heck will we ever have another dinner party. Well, I don’t know, but one can hope.
The ideal quiche pan for this dish is a rectangular one. Dimensions are approx. 14.4″Lx 5.9″Wx 1.5″H. If you want to use your conventional pie dish, by all means do, but you may need more filling. If you do, I recommend adding one or two more eggs, more cheese and a touch more greens. Add a touch more salt and pepper too.
When making a quiche, a simple pastry base is fine. Nothing too fancy is needed, the filling can be king, but if you want a richer pastry base, try the pastry base I used in my Deep Dish Broccoli Bacon Quiche recipe.
Get your kids to help with this Simple Goat Cheese Quiche recipe, they’ll have a lot of fun whipping up the eggs and layering the ingredients. Make sure to handle the pastry making and oven stuff yourself though.
2 hrPrep Time
20 minCook Time
2 hr, 20 Total Time
- 2 1/2 cup all-purpose flour
- 1 tsp fine salt
- 8 tbsp unsalted butter
- 1/2 cup ice cold water
- 8 oz goat cheese (crumbled)
- 4-5 oz ramp leaves - substitute with spinach or kale (woody stalks removed)
- 6 eggs
- 2 cup half and half
- 1/3 cup parmesan cheese (shredded)
- 1/2 tsp kosher salt
- 1/4 tsp ground black pepper
- 1/8 tsp ground allspice
- Place flour and salt in food processor and mix on low.
- Add butter 2-3 pieces at a time and pulse until you arrive at a fine grain.
- Slowly pour the water into the flour mixture and mix on low until ingredients begin to form large clumps of dough.
- Place dough onto a clean flour-dusted surface and form into a mound.
- Wrap dough in plastic wrap and place in the fridge to rest for 30 minutes.
- After 30 minutes return dough onto flour-dusted surface and roll out gently and methodically to the shape of your quiche pan.
- Roll pastry around rolling pin and lift over quiche pan.
- Slowly unravel on top of pan and then carefully push dough into the bottom and all sides of the pan.
- Place the pan onto a baking sheet leaving the dough hanging over the pan and place in the fridge to rest again for another 30 mins.
- Once the dough has rested for another 30 mins, remove from the fridge and prepare to fill the pastry.
- Slice ramps into 2 inch sections.
- Divide goats cheese and ramps into two and layer goats cheese and ramp leaves twice.
- Whisk together eggs and half and half, then add parmesan, salt, pepper and allspice, then whisk again.
- Carefully pour filling over goats cheese and ramp leaves, then shake the pan just a little, to make sure the filling is level.
- To trim the pastry, roll the rolling pin over the top of the quiche pan and pull away the excess pastry.
- Place in a preheated oven at 425 for approx. 20 mins or until the filling and pastry is golden.
Allowing the pastry to rest in the fridge for the first time makes it easier to roll out the pastry to the desired size and thickness. Allowing the pastry to rest in the fridge for the second time will stop the pastry from shrinking while cooking. If you are stuck for time you can skip pastry resting, but be warned, your pastry may be difficult to handle and will likely shrink and/or crack.