ricotta and goat cheese quiche

by Eva Felis on October 29, 2011

Sometimes it makes sense to tide up my desk, most of the times it is just very necessary but not appreciated enough. The smart little devil on my left shoulder makes a better case for spending my time for more important things in life and he is also louder whereat the tiny well behaving angel… forget about him, he get’s overruled all the time. The poor angel has no authority at all!
Some days ago I had been looking for some paperwork and figured out I won’t find anything without getting more organized with my stuff. I told the upset little devil to shut up started making stacks on the floor. Pretty soon hills and mountains were built and I set up some binders for documents, I chuck some away and had a really good run. Boy I felt good about me, nearly a little proud about my progress.
But bad things happens (not so bad after all) and I found a handwritten recipe for a whole wheat crust for quiche. I don’t recognize the handwriting and I got no idea where this comes from, but it’s written in German and I guess I already brought it over some years ago.
There is no doubt, I headed into my kitchen, my mind started spinning about flavors I could bring together, I found the necessary ingredients and got distracted big times from my duty. I might come off badly but the result was totally worth it. I wouldn’t talk about success across the board  but my desk is empty and clean, I found my lost papers, yes there are still some paper stacks on the floor with a narrow path to my desk, I can live with that and I got a delicious quiche.

ricotta and goat cheese quiche

It really doesn’t matter what kind of baking dish (everything from a muffin tin to a tart pan) you use, but keep in mind to adjust the baking time.

for the whole wheat pastry for one tart pan:

180 g / 1 1/2 cups whole wheat pastry flour
130 g / 1/2 cup plain Greek yoghurt
3 tablespoons vegetable oil
3 tablespoons milk
1 teaspoon sea salt

Knead (or use a food processor) everything until you got a smooth dough, it won’t be sticky and it will be easy to work with. Cover and let rest in your refrigerator for one hour.

for the filling:

130 g / 4.6 oz. baby spinach
250 g / 8.8 oz. champignons
4 green onion
1-2 garlic clove
1 small zucchini
12 cherry tomatoes
salt, pepper and some oil for the pan

Wash and prepare the vegetables: mince the garlic, chop the green onion (white and green part), slice the champignon (if they otherwise look clean, you might just rub off some dirt), slice the zucchini and cut the tomatoes in half.
Preheat your skillet over medium heat and pour in some oil. Add the spinach, champignons, green onions, garlic and zucchini (not the tomatoes!) and sauté until the spinach is wilted and the vegetables get some browning. Turn off the heat and let cool while preparing the custard.

for the ricotta and goat cheese custard:

80 ml / 1/3 cup milk (2%)
2 eggs
100 g / 3.5 oz. goat cheese
100 g / 3.5 oz. ricotta cheese
1.5 teaspoons dried thyme
salt and pepper

In a medium bowl whisk the milk, eggs, cheese, thyme. You can add the goat cheese to the custard or put aside and just crumble it over the vegetables later.

Bring everything together:
Preheat your oven to 175 C / 350 F, grease your tart pan or ramekins (6).
On your lightly floured countertop roll out the pastry until 0.5 cm / 1/8 inch thick. Cut into pieces, works great with a pizza wheel. Fit the dough into your baking dish and cut off the overhang, I like to leave them how they are, it makes a nice handle later to remove the quiche from the pan.
Add the vegetables and the tomatoes, spread everything evenly. Sprinkle with the goat cheese, if you haven’t added it to the custard. Pour over the custard and bake for app. 20 minutes for ramekins and 30 minutes if you use a tart pan.

some notes:
This crust is quite healthy and this is good. But if you are looking for a nice buttery taste go and make your favorite shortcrust or use store bought puff pastry. I used whole wheat pastry flour because that was what I had on hand, regular all purpose flour or whole wheat flour will work too.
This quiche is best eaten fresh out of the oven but cold or reheated still delicious and the crust never became mushy even the next day.

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Lover of chocolate and vegetables, Atlantan by choice and German by birth

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