There’s something about having your very own personal mini quiche that makes me happy.
Maybe it’s a throw back to the old days when we each got our own Morton Pot Pie and no one could steal my share (talking to my older brothers). I also like personal size pizzas, cakes (also referred to as cupcakes by normal people), big bakery cookies, individual hand pies. I’m sure you get the picture. I’m also sure that this little awkward confession is probably worthy of a few
hours years of therapy.
But back to the quiche. It can certainly be made in a large pan (think 9-inch) or four small individual pans. The large pan would probably give you four generous servings or six more normal size portions. Depends on how hungry everyone is.
The crust is straightforward, though in keeping with the goat and savory theme we use goat butter and chives (though regular butter works just fine). Expect the crust color to be kind of on the light side if you use goat butter – it does not brown as much as regular butter does. The filling is made from goat kefir which lends a nice tang to the flavor. Regular kefir will work as well.
There are three different types of goat cheese in the quiche – because in this case, more is better. Goat cheese can be pretty mild so we mixed in some of the more tangy kind. The stinkiest goat cheese you can find will work splendidly – rest assured, the flavor mellows in the quiche.
Why goat? Because it’s different plus for folks who have trouble with cow’s milk and dairy, goat can be a nice alternative. It’s becoming popular enough that even in my local Safeway (which is truly stock-challenged) I can find everything but the goat kefir (but Whole Paycheck and few other places carry it).
Here’s to the little goat. And here’s to baby goats talking back. No, really. Here.
And baby quiche.
|Goat Cheese Quiche|| |
- 300 grams Canteen flour blend (2⅓ cups) (see notes)
- ½ teaspoon kosher salt
- 1 tablespoon finely chopped fresh chive
- 150 grams unsalted goat butter (or regular butter) 10 tablespoons
- 42 grams Spectrum solid shortening (3 tablespoons)
- Up to 80 grams chilled water (about ⅓ cup)
- 240 grams goat kefir (or regular keir) (1 cup)
- 3 extra large eggs
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon freshly ground nutmeg
- 30 grams prosciutto, finely diced (2 small slices) (optional)
- 1 tablespoon roughly chopped fresh chives
- 35 grams soft herb goat cheese, crumbled (about 1 oz.)
- 50 grams semi soft goat cheese, cubed (such as Beemer or Gouda) (about 2 oz.)
- 25 grams aged hard goat cheese, grated (about 1 oz)
- In the bowl of a food process pulse the flour, salt and chive together. Cube butter and shortening and add to the flour mixture. Pulse until it forms coarse uneven crumbs. Add the chilled water a little at a time and pulse. Stop adding water the second the dough comes together in a ragged ball. You probably won’t need all the water.
- Place dough on plastic. Knead dough to bring it together. Divide dough in half and store half for another use. For individual small quiches, divide the dough again into four even pieces. Place each piece of dough on the plastic wrap and top with another piece of plastic. Roll out each piece and place one in each small quiche pan. Using clean fingers arrange the dough to fit the pan and pat flat. Freeze pans for 15 minutes.For a larger quiche roll half the dough and place in the pan. Save the other half for another use. Freeze as directed.
- Preheat oven to 350°F. Place the dough filled pans on a baking sheet. Prebake the crusts for 15 minutes only. Cool slightly before filling.
- In a medium bowl whisk together kefir, eggs, salt, pepper and nutmeg. Evenly divide and place prosciutto in each quiche if using. Evenly divide chives into each quiche. Evenly divide cheese and place in each quiche. Whisk kefir mixture once more and gently scoop into each quiche pan until it comes up to the top of the crust, leaving a bit of the edge of the crust exposed.
- Place the baking sheet with quiche(s) carefully into the oven and bake about 30 minutes more or until the tops are puffy and brown and the center of the quiche is just barely wiggly. A knife inserted in the center should come out clean. Cool on a rack for about 10 minutes. Remove bottoms from the collar and place on plates and serve just barely warm or room temperature. Makes 4 small individual quiches or one large 9-inch quiche. Bake longer – about 45 minutes for a large quiche.