Goat Cheese Quiche
- Level: Easy
- Total: 35 min
- Prep: 10 min
- Cook: 25 min
- Yield: 4 servings
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Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 508 calorie
- Total Fat
- 45 grams
- Saturated Fat
- 24 grams
- Cholesterol
- 325 milligrams
- Sodium
- 887 milligrams
- Carbohydrates
- 9 grams
- Dietary Fiber
- 1 grams
- Protein
- 18 grams
- Level: Easy
- Total: 35 min
- Prep: 10 min
- Cook: 25 min
- Yield: 4 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 508 calorie
- Total Fat
- 45 grams
- Saturated Fat
- 24 grams
- Cholesterol
- 325 milligrams
- Sodium
- 887 milligrams
- Carbohydrates
- 9 grams
- Dietary Fiber
- 1 grams
- Protein
- 18 grams
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
Directions
- 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.
