Sunday, April 19, 2009


Goat Cheese, Cilantro, and Mushroom Crustless Quiche

I mentioned this recipe on Twitter the other day and someone asked for it. So here it is!

(I forgot to take a picture of it, but I'll come back and add that later, the next time I make this.)

This is a nice and easy dish to make and works well for breakfast and dinner. It is not quite a quiche, more like a souffle, because I make it without a crust. Who needs crust when you have all that cheese!

Serves 3 to 4

1/2 cup of sautéed button mushrooms (I like them well browned).
2 large eggs
2 large egg yolks
1 - 1/2 cups heavy cream
Kosher salt and black pepper
1/2 cup crumbled goat cheese
2 - 4 fresh chopped cilantro (or 1/2 tsp of dry cilantro)
1/3 cup freshly grated Parmiginao cheese
Saute the sliced mushrooms in butter until well browned. Drain and set aside.
Preheat the oven to 375 F.

In a bowl, combine the eggs, yolks, and heavy cream. Season the mixture with salt and pepper and whisk until blended. Whisk in the goat cheese, cilantro, mushrooms, and Parmiginao.

Set 3 or 4 5-inch ramekins on a baking sheet and pour the egg mixture into them, dividing it evenly.

Bake until the filling is nicely puffed and browned, 40 - 50 minutes. Let cool for at least 15 - 20 minutes before serving.

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