Best 4 Succotash And Goat Cheese Quiche Recipes

Indulge in a culinary adventure with our step-by-step guide to creating "Succotash and Goat Cheese Quiche." This delectable dish combines the rustic charm of succotash with the creamy indulgence of goat cheese, wrapped in a golden, flaky crust. Impress your friends and family with a dish that not only tastes extraordinary but also offers a delightful play of textures. Our recipe ensures a perfect balance of flavors, making it suitable for both casual brunches and elegant dinners. Let's embark on this gastronomic journey and learn how to create this delectable masterpiece.

Here are our top 4 tried and tested recipes!

SUCCOTASH AND GOAT CHEESE QUICHE

Succotash and Goat Cheese Quiche image

Categories Bean Egg Tomato Bake Vegetarian Goat Cheese Corn Summer Healthy Bon Appétit

Number Of Ingredients 12

Ingredients

1 refrigerated pie crust (half of 15-ounce package), softened at room temperature 15 minutes
3 large eggs
1 cup reduced-fat (2%) milk
1/2 teaspoon salt
1/4 teaspoon ground black pepper
3/4 cup frozen lima beans, thawed
1/2 cup frozen white corn kernels, thawed, drained
1/2 cup chopped seeded tomatoes
2 tablespoons chopped fresh basil
2 teaspoons chopped fresh oregano
1 garlic clove, minced
3/4 cup crumbled soft fresh goat cheese (such as Montrachet)

Steps:

Preheat oven to 450°F. Line 9-inch-diameter glass pie dish with crust as directed on package for a 1-crust filled pie. Bake until set, about 9 minutes. Cool. Reduce oven temperature to 400°F.
Whisk eggs, milk, salt, and pepper in large bowl. Stir in all remaining ingredients. Pour into cooled crust. Bake until golden, puffed and set in center, about 35 minutes. Cool slightly. Serve warm.

GOAT CHEESE QUICHE

Goat Cheese Quiche image

Provided by Food Network Kitchen

Categories main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 13

Ingredients

1 tablespoon extra-virgin olive oil
1 tablespoon unsalted butter
2 cloves garlic, thinly sliced
1 5-ounce package chopped mixed winter greens, such as kale and/or chard (about 8 cups)
Kosher salt
1 sheet frozen puff pastry, thawed (half of a 17-ounce package)
All-purpose flour, for dusting
5 ounces goat cheese, crumbled (about 3/4 cup)
1/2 cup grated Parmesan cheese (about 1 ounce)
4 large eggs
1 cup heavy cream
1/4 teaspoon ground nutmeg
Freshly ground pepper

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

QUICHE WITH HERBS AND GOAT CHEESE

Quiche With Herbs and Goat Cheese image

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

Ingredients

Short-crust dough (see recipe), rolled and chilled in a 9 1/2-inch tart pan
3 large eggs
1 and 1/4 cups half-and-half
1/2 teaspoon kosher salt
Black pepper, to taste
1/2 teaspoon grated lemon zest
1 teaspoon chopped fresh thyme
2 tablespoons chopped scallions
2 tablespoons chopped parsley
4 ounces fresh goat cheese, sliced into 1/4-inch rounds

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

GOAT CHEESE AND LEEK QUICHE

Goat Cheese and Leek Quiche image

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

Ingredients

1 (9 inch) frozen single pie crust, thawed
3 leeks - white and light green parts only, halved lengthwise, and sliced
3 eggs
½ cup heavy whipping cream
½ cup milk
2 tablespoons chopped fresh chives
¼ teaspoon ground nutmeg
¼ teaspoon salt
¼ teaspoon ground black pepper
2 ounces soft goat cheese, crumbled

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

Tips:

For the best results, use fresh, high-quality ingredients.
If you don't have any fresh corn, you can use frozen or canned corn. Just be sure to drain it well before using.
You can use any type of cheese that you like in this quiche. Goat cheese is a classic choice, but cheddar, mozzarella, or Swiss cheese would also work well.
If you don't have any heavy cream, you can use milk instead. Just be aware that the quiche may not be as rich and creamy.
You can bake this quiche in a regular 9-inch pie plate, or you can use a tart pan with a removable bottom. If you're using a tart pan, be sure to trim the excess dough from the edges before baking.
To make sure the quiche is cooked through, insert a toothpick into the center. If it comes out clean, the quiche is done.

Conclusion:

This succotash and goat cheese quiche is a delicious and easy-to-make dish that is perfect for breakfast, lunch, or dinner. It's packed with fresh vegetables, creamy goat cheese, and a flaky crust. Plus, it's a great way to use up any leftover succotash. So next time you're looking for a quick and easy meal, give this quiche a try!