Purchased puff pastry makes this quiche a last-minute marvel that's also suitable for a quick dinner. If you like, you can substitute 1-1/2 cups (375 mL) shredded Cheddar or Swiss cheese for the goat cheese.
- Portion size 6 servings
- Credits : Holiday Best: 2002
Ingredients
Method
On lightly floured surface, roll out pastry large enough to line bottom and side of 11-inch (28 cm) quiche dish or flan pan with removable bottom. Gently press pastry into pan; trim edges. Sprinkle evenly with goat cheese. Set aside.In large skillet, melt butter over medium-high heat; sauté onion and mushrooms, stirring often, until liquid is evaporated, about 7 minutes. Add thyme and rosemary. Remove from heat and let cool slightly; spread over goat cheese.
In bowl, whisk together eggs, milk, salt, pepper and cayenne until frothy; pour evenly over mushroom mixture. Bake in bottom third of 400°F (200°C) oven until knife inserted in centre comes out clean and crust is golden, 35 to 40 minutes. (Make-ahead: Let cool. Cover and refrigerate for up to 1 day. Reheat in 350°F/180°C oven for 20 to 25 minutes.) Sprinkle with parsley.
Nutritional facts Per serving: about
- Sodium 425 mg
- Protein 12 g
- Calories 326.0
- Total fat 22 g
- Cholesterol 111 mg
- Saturated fat 7 g
- Total carbohydrate 20 g
%RDI
- Iron 16.0
- Folate 19.0
- Calcium 9.0
- Vitamin A 19.0
- Vitamin C 5.0
