Aaaah, Brunch. One of my favorite meals. It's not quite breakfast. It's not quite lunch. It's as if your morning eggs and toast and your lunchtime salad had a super baby. My favorite brunch dish of all... Quiche. The Vegetarian Times has a fabulous vegetarian quiche that I highly recommend. It's easy and delish!
ARTICHOKE AND HERBED GOAT CHEESE QUICHE by Vegetarian Times
(1) 9-Inch Frozen Pie Crust
(2) 4 oz packages of Herbed Goat Cheese
(1) cup Low-fat Milk
(2) large eggs
(1) 14 oz can Whole Artichoke Hearts (rinsed, drained, and halved)
Tip: If you cannot find herbed goat cheese, you can add herbs d' provence or a dried Italian blend to your goat cheese mixture.
Tweak: For a savory addition: Try adding sauteed onions. If you have a sweet tooth, caramelize onions in butter and brown sugar... because YUM.
Preheat oven to 425°F. Place pie crust on baking sheet.
Process goat cheese, milk, and eggs in a food processor 1 minute, or until smooth. Season with pepper, if desired. Pour into pie crust, and arrange artichoke halves over top.
Bake quiche 15 minutes and then REDUCE OVEN HEAT TO 350°F, and bake 45 minutes to 1 hour more. The top should become lightly browned and a knife tip inserted into the center of quiche should come out clean.
Cool 10 minutes before serving. Serves 8.
Why not do as the French do and try pairing your quiche with a Mimosa? Citrus fruit is in season right now and you can squeeze some fresh orange juice and then pour directly into your Champagne or sparkling wine. If you like your champagne dry - Brut is the way to go. If you are indulging your sweet tooth, use a Demi-Sec.
Protein: 10 g
Total Fat: 14 g
Saturated Fat: 6 g
Carbohydrates: 15 g
Cholesterol: 78 mg
Sodium: 317 mg
Fiber: <1 g
Sugar: 3 g
Serving Size: 1 slice
P.S. If you try this recipe, please let us know what you think in the Comments section!