Quiches and other baked items.
1 cup flour
¼ teaspoon salt, using pastry blender or food processor cut in
½ stick butter. When mixture resembles coarse meal, add
2 Tablespoons ice water to form dough.
Roll out on lightly floured surface until edges come out an inch or two from an inverted pie pan. Roll up crust on rolling pin and unroll into pan, draping edges over sides.
2 cups milk (Why not goat’s milk??)
3 to 5 eggs (This is pretty flexible)
1/3 lb cheese
Any goat cheese is great, but keep in mind it does not seal as well as a harder, melting cheese would. Either brush the crust with butter and chill it before adding cheese and goodies, or mix goat cheese with some other cheese such as Monterrey Jack, or Swiss (I think that cheddar is too strong a flavor to go with goat).
Other fillings: You will want enough filling to thoroughly cover the cheese and to give a good flavor burst. With goat cheese, try either alone, or in combination (reduce quantities accordingly):
2 cans chopped, drained, mild green chilies
1 can artichoke hearts, drained and chopped
8 to ten asparagus stalks, washed, steamed and chopped
1 10 oz package frozen spinach, thawed, drained and sautéed briefly with a clove of garlic
a cup or so of fiddleheads, washed, trimmed and steamed.
½ lb mushrooms, trimmed, sliced and sautéed with garlic and tarragon
Nice accents to all of the above:
1 large red onion, sliced and sauteed
a couple strips of crisp bacon
some diced ham
one or two diced, roasted red peppers
a handful of pitted olives
Goat Cheese and Sweet Onion Tarts
Blend ½ teaspoon salt in
2 cups flour. Cut in
1 ¼ sticks butter, until mixture resembles coarse meal. Then quickly stir in
2 to 4 Tablespoons ice water to form dough. Don’t over-blend
divide dough in half, form each half into a rectangle, wrap rectangles in plastic and chill for at least 1 hour. (can be kept for up to 1 week.)
While crust chills, heat over medium heat
2 Tablespoons olive oil in a large skillet. Add
3 large, sweet onions, sliced thinly and salt to taste. Cover and cook for 10 minutes. Then remove pan lid and continue to cook until onions are golden and moisture is pretty much gone.
Preheat oven to 375.
Roll out tart shells to fit two 9 in round tart pans or 2 13×4 tart pans with removeable rims. Line shells with foil and weight with either pie weights, rice or dried beans. Bake 10 minutes, carefully remove foil and pie weights, bake shells for another 5 minutes. Remove from oven.
While tart shells are baking, beat together
10 oz soft, mild goat cheese
1 stick butter, melted
¾ cup sour cream.
When well blended, beat in 3 large eggs and salt and pepper to taste.
Line baked tart shells with onions, pour custard over the onions and sprinkle the tops of the tarts with
1 teaspoon fresh thyme leaves, minced.
Bake 20 minutes until tarts are puffy and golden. Remove from oven and cool. (Tarts will deflate some). Remove rims and serve.