Rosemary goat cheese quiche

I don’t understand people who don’t like eggs.
I mean I get veggies that don’t eat them, but everyone else… you really just don’t know what you’re missing.

Do you know Guy Fieri, from Triple D, doesn’t like eggs? Come on Guy! Eggs are ah-may-zing, and hands down one of my all time favorite things to eat.

What’s your favorite way to eat eggs? For me, if I’m just eating eggs by themselves, I go for soft scrambled.
For fancy eggs I’m allllll about good eggs Benedict.
And for hearty eggs I reach for quiche.

Oh quiche. You are so. good. darling.

My favorite quiche of <all time> is the rosemary goat cheese quiche that my buddy Jessica whips up at Jet City Seminole Heights. It is to die for. And if my wallet could afford it, I would eat a slice every single day of the week.

Solution? Save those Jet City trips for special occasions and whip up a version of that glorious quiche in my own kitchen. It won’t taste the same (I swear Jessica adds some love to those quiches that no regular human can replicate), but it will curb the craving until my next trip to the Jet.

And the best news? Quiche is full of eggy, cheesy goodness that you can just about hide ANYTHING inside. Like broccoli! Kale! Zucchini! Tomatoes! The nutritional hide-ability is simply endless.

I used this recipe for the crust, omitting the sweetener.

For the quiche filling:
8 large eggs (Trader Joe’s has cage-free, vegetarian fed eggs for $2.99!)
1/2 cup half and half (you can sub almond or coconut milk)
5oz plain goat cheese (again a 5oz log from Trader Joe’s is a deal!)
1 cup roasted broccoli chopped into bite sized pieces
1 sprig fresh rosemary, stem removed, roughly chopped
1 tsp. sea salt
1 tsp. cracked black pepper

In a large bowl, whisk together eggs, half and half, salt and pepper. Add crumbled goat cheese (just use your fingers to crumble it into smaller pieces), cooled roasted broccoli and chopped rosemary into the egg mixture. Using a spoon, or spatula, stir until just combined (if you use a whisk, the goat cheese will get stuck inside the whisk, so use a spoon!). Pour the mixture into the pre-baked crust and bake at 375 for 25 minutes or until the egg has set (the center doesn’t wiggle when you touch it).

*Use a pie crust cover like this one, or aluminum foil to cover the outer edges of the crust so that they will not burn.  

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