Are you looking for a delectable dish that combines the tangy flavor of sorrel with the creamy richness of goat cheese? Look no further than a sorrel and goat cheese quiche! This classic French dish is a perfect blend of flavors and textures, making it an ideal choice for a light lunch, brunch, or even dinner. With its vibrant green filling and flaky crust, this quiche is sure to impress your friends and family. In this article, we will guide you through the process of creating the perfect sorrel and goat cheese quiche, from preparing the crust to baking the quiche to perfection. So get ready to embark on a culinary journey that will tantalize your taste buds!
Here are our top 7 tried and tested recipes!
GOAT CHEESE QUICHE
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 425 degrees F. Heat the olive oil and butter in a large skillet over medium-high heat. Add the garlic and cook until softened, about 1 minute. Add the greens and 1/2 teaspoon salt; cook, stirring occasionally, until the greens wilt and most of the liquid evaporates, 5 to 7 minutes.
- Meanwhile, roll out the puff pastry on a lightly floured surface until large enough to fit in a 9-inch pie plate. Ease into the pie plate and trim the edge; crimp if desired. Scatter the goat cheese and Parmesan in the crust, then top with the sauteed greens.
- Whisk the eggs, heavy cream, nutmeg, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl; pour over the greens. Bake until the crust is golden brown and the quiche is set, about 20 minutes. Slice into wedges.
Nutrition Facts : Calories 508 calorie, Fat 45 grams, SaturatedFat 24 grams, Cholesterol 325 milligrams, Sodium 887 milligrams, Carbohydrate 9 grams, Fiber 1 grams, Protein 18 grams
GOAT CHEESE AND LEEK QUICHE
Best brunch quiche ever. Serve with fresh green salad.
Provided by Allyson
Categories 100+ Breakfast and Brunch Recipes Eggs Quiche
Time 1h15m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Prick pie crust all over with a fork; place on a baking sheet.
- Bake in the preheated oven until lightly golden, about 15 minutes. Remove crust and set aside to cool slightly; reduce oven temperature to 375 degrees (190 degrees C).
- Bring a large pot of water to a boil and simmer leeks just until tender, about 7 minutes; drain thoroughly.
- Whisk eggs, heavy cream, milk, chives, nutmeg, salt, and black pepper together in a bowl. Spread leeks evenly over bottom of pie crust; dot with goat cheese. Pour egg mixture over leeks.
- Bake in the preheated oven until puffed, lightly browned, and a sharp knife inserted near the center comes out clean, 40 to 50 minutes. Remove to cool until warm or room temperature before serving.
Nutrition Facts : Calories 328.7 calories, Carbohydrate 22.1 g, Cholesterol 129.3 mg, Fat 23.2 g, Fiber 2 g, Protein 8.8 g, SaturatedFat 10.1 g, Sodium 361.3 mg, Sugar 3.2 g
SORREL-WRAPPED GOAT CHEESE AND BEET STACKS
Categories Leafy Green Roast Cocktail Party Vegetarian Low/No Sugar Goat Cheese Beet Summer Healthy Gourmet
Yield Makes about 60 hors d'oeuvres
Number Of Ingredients 6
Steps:
- Preheat oven to 425°F.
- Wrap beets in foil in 2 packages (3 per package) and roast in middle of oven until tender, 1 1/4 to 1 1/2 hours. When cool enough to handle, peel beets and cut off stems and root ends. Halve beets crosswise and arrange, cut sides down, on a work surface. Cut out a cylinder from each half with cookie cutter. Halve each cylinder lengthwise, then cut crosswise into generous 1/4-inch-thick slices.
- Line a tray with plastic wrap and brush plastic wrap with some oil. Cut cheese logs crosswise into 1/4-inch-thick slices with an oiled knife, then halve slices. Arrange cheese slices in 1 layer on tray and brush with some oil, then top each with a slice of beet.
- Arrange sorrel leaf halves, veined sides up, on work surface. Put a cheese and beet stack in middle of each leaf half, then wrap sorrel over stack and secure with a pick.
QUICHE WITH HERBS AND GOAT CHEESE
This green quiche laden with herbs and with thin slices of fresh goat cheese baked on top has a Gallic rusticity. A proper quiche (also known as a tarte salée, or savory open pie) should have really good pastry and contain a soft, tender eggy custard. It should be light enough to serve as a first course, or in larger portions for a simple main course. It should be something to sing about.
Provided by David Tanis
Categories breakfast, dinner, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Bake prepared dough at 375 degrees for 15 to 20 minutes, until lightly browned. Patch any small holes with leftover dough. Cool.
- Make the custard: in mixing bowl, beat eggs. Whisk in half-and-half, salt, pepper, lemon zest, thyme, scallions and parsley. Set aside.
- Set tart pan on a baking sheet. Spread goat cheese slices evenly over bottom of pastry. Beat custard once more and carefully pour into shell. Bake at 375 degrees for 30 to 35 minutes, until top is golden and custard is set. Cool for 10 minutes. Serve warm or at room temperature.
Nutrition Facts : @context http, Calories 257, UnsaturatedFat 5 grams, Carbohydrate 22 grams, Fat 14 grams, Fiber 1 gram, Protein 12 grams, SaturatedFat 7 grams, Sodium 377 milligrams, Sugar 3 grams, TransFat 0 grams
RIVER COTTAGE SORREL PESTO WITH GOAT'S CHEESE
Tangy, freshly made pesto with sorrel leaves and goat's cheese. A WONDERFUL recipe from River Cottage and Hugh Fearnley-Whittingstall, and one that I use regularly! This pesto is stunning when added to gnocchi and all types of pasta, as well as grilled chicken and fish. So simple and full of summer flavours! It also makes a great gift for a dinner party host/ess, or for a foodie friend; put the pesto in an attractive jar with a recipe suggestion label and a wooden spoon.
Provided by French Tart
Categories Sauces
Time 10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a small frying pan over a medium heat, lightly toast the pine nuts until they're just beginning to turn golden, then tip out into a food processor. Add the garlic, sorrel, parsley and a pinch of salt to the pine nuts, then pulse a few times until roughly chopped and combined. Slowly pour in the olive oil, pulsing as you go, until the pesto is the consistency you like.
- Spoon the pesto mixture into a bowl and stir in the goat's cheese. The pesto will keep, sealed in a jar with a slick of olive oil over the top, for about a week.
Nutrition Facts : Calories 235.8, Fat 25.4, SaturatedFat 4.5, Cholesterol 5.9, Sodium 39.2, Carbohydrate 1, Fiber 0.2, Sugar 0.3, Protein 2.2
LITTLE WILD SORREL AND HERB TARTS WITH MELTED GOAT'S CHEESE
A delicious and different way to use sorrel leaves - sorrel is usually used in soup and omelette recipes. These little herb tarts are so summery and make wonderful picnic food, as well as interesting appetisers. I have wild, woodland and cultivated sorrel in my garden, but prefer the tangy almost lemon and vinegar taste of wild sorrel leaves in these little tarts. Serve these warm or at room temperature with lightly dressed salad leaves and a glass of crisp, chilled Chablis or Chardonnay. Notes on using sorrel leaves: Sorrel is one of those ingredients that feature all too rarely in our kitchens, yet its bite and acidity make it one of summer's top temptations. When you're cooking the larger, mature leaves, strip out and discard the stalks, just as you would with spinach, before cooking. Avoid aluminium or cast-iron pans, though, because the oxalic acid in the leaves reacts with the metal and affects the flavour.
Provided by French Tart
Categories Lunch/Snacks
Time 1h15m
Yield 6 Little Tarts, 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 170C (325F, Gas mark 3). For the pastry, rub the butter into the flour and bind with the egg, then allow it to rest for half an hour. Roll out the pastry and line six individual tart tins or 1 large tin.
- Wash the spinach, sorrel and herbs if necessary and dry them well. Shred the spinach and sorrel. Heat a pan with a little oil and stir fry the spinach and sorrel until it collapses. Remove from the pan and spread out on a plate to allow it to cool quickly.
- Chop the herbs, crush a sliver of garlic and place in a bowl with the eggs and cream. Add the spinach and sorrel, the seasoning and the nutmeg. Spoon into the tarts. Cook in the oven until the egg mixture is just set, about 15-20 minutes. They do not need to be fully cooked. Allow to cool.
- To serve, take the tarts out of the tins and place on an oven tray. Increase the oven heat to 200C (400F, Gas mark 6). Place a thick slice of the goat's cheese on the top of each tart and put them back in the oven for about 10 minutes. Serve on a bed of dressed salad leaves.
SORREL AND GOAT CHEESE QUICHE
This is a wonderful savory sorrel quiche. Top with sliced tomatoes to add some color, if you'd like.
Provided by Amber
Categories Breakfast Quiche
Time 1h10m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat the oven to 450 degrees F (230 degrees C). Press pie crust into the bottom of a 9-inch pie pan and prick several times with a fork.
- Bake in the preheated oven until golden, 10 to 12 minutes. Remove from the oven and let cool at least 10 minutes.
- Reduce the oven temperature to 375 degrees F (190 degrees C).
- Spread goat cheese into the bottom of the cooled pie crust. Cover with sorrel and scallions.
- Beat milk, eggs, and salt together using a fork in a bowl. Pour over sorrel mixture. Sprinkle with Parmesan cheese.
- Bake in the preheated oven until the top is golden brown, 35 to 40 minutes.
Nutrition Facts : Calories 293.6 calories, Carbohydrate 18 g, Cholesterol 113.4 mg, Fat 19.5 g, Fiber 1.4 g, Protein 11.6 g, SaturatedFat 8.1 g, Sodium 425.8 mg, Sugar 3.8 g
Tips:
- Use fresh sorrel leaves for the best flavor. If you can't find fresh sorrel, you can use spinach or arugula instead.
- If you don't have a quiche pan, you can use a regular 9-inch pie plate. Just be sure to trim the excess dough around the edges.
- Don't overcook the quiche. The center should be just set when you take it out of the oven.
- Let the quiche cool for at least 15 minutes before serving. This will help it to set and make it easier to slice.
- Serve the quiche with a side salad or soup for a complete meal.
Conclusion:
Sorrel and goat cheese quiche is a delicious and easy-to-make dish that is perfect for brunch, lunch, or dinner. The combination of tangy sorrel, creamy goat cheese, and rich eggs is sure to please everyone at the table. So next time you're looking for a new quiche recipe to try, give this one a try!
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