Mushroom Goat Cheese Quiche Muffins

If you can't find local mushrooms this time of year, re-hydrating dried ones is also an option. Eggs and cheese, of course, are great year-round locavore staples, as are storage crops like shallots and other alliums.

I bought some silicone reusable muffin cups, and they work like a dream for these quiche muffins - no sticking at all, super easy cleanup.

8 large eggs
1 cup whole milk
2 ounces goat cheese, crumbled
olive oil
1 large shallot, minced
1/2 lb shiitakes or other mushrooms, diced
Salt and pepper

Preheat the oven to 350 degrees.

Beat the eggs in a medium bowl. Stir in the milk and crumbled goat cheese and let sit at room temperature while you prepare the other ingredients.

Heat a little olive oil in a medium skillet. Add the shallots and mushrooms and saute until tender, 3-5 minutes. Add salt and pepper to taste.

Divide the mushroom mixture evenly between 16 standard muffin cups. Stir the egg mixture, then ladle into the cups over the mushrooms, making sure to get some goat cheese in each one.

Bake for 20-25 minutes, until the quiche muffins are cooked through. Serve hot, warm, or room temperature.

Makes 16 egg muffins. Serves 4-6.

Crustless Quiche Muffins with Tomatoes, Feta, and Fresh Herbs

I made these for a recent brunch. By using muffin papers you can skip the crust without ruining your pans. Another benefit is that it's easy to make a variety of different kinds because you can put the fillings in the muffin cups and then add the eggs. This high summer version with fresh tomatoes and herbs was a hit. Feel free to halve the recipe if you're not feeding company. For the herbs, you can go heavy on the basil and/or parsley. If relying more on oregano or dill, use less.

Cooked quiche muffins

16 eggs
2 cups milk (whole is nice, but use whatever you like)
1 tsp salt
Pepper to taste
1 large paste tomato or 2 smaller ones, finely diced
1 cup chopped fresh herbs
4 ounces crumbled feta

Preheat the oven to 350 degrees. Place paper muffin cups into muffin tins or ramekins and oil them lightly if you have an oil sprayer. The recipe makes around 2 dozen quiche muffins.

Beat the eggs in a medium bowl, then stir in the milk, salt, and pepper.

Place a tablespoon or so each of tomatoes, herbs, and feta in the bottom of each muffin cup. Using a ladle, pour egg mixture over, filling to about 1/4 inch from the top.

Fillings in the muffin cups, ready for egg mixture to be added

Bake the quiche muffins for 20-25 minutes, until cooked through.

Serve hot, warm, or room temperature.

Serves about 6.

Spinach and Edam Quiche

It's springtime (even if the weather thinks it might be summer), and that means greens and eggs are plentiful. If you like, you could substitute shredded or sliced asparagus for the spinach in this recipe - just steam it lightly first. And if Edam doesn't suit you, swap in goat cheese or Swiss instead. I used Chase Hill Farm's Dutch Gold cheese, which is much like an Edam.

5 large eggs, beaten
1 1/2 cups cream or milk (or a combination)
Salt and pepper to taste
1/4 lb spinach, washed and stemmed
1 9-inch unbaked pastry shell, prepared in the pan
Olive oil
2 ounces Edam, sliced or shredded

Preheat the oven to 375 degrees.

Combine the eggs and cream or milk in a medium bowl. Add salt and pepper to taste.

Lightly steam the spinach (I do this in a covered bowl for 1 minute in the microwave). Pour of excess liquid and chop finely.

Lightly oil the bottom of the pastry shell. Spread the cheese over the the bottom, then the spinach. Pour the egg mixture over the cheese and spinach. Swirl around gently to mix the ingredients.

Carefully transfer the quiche to the oven. Bake for 40-50 minutes, until cooked through. Serve hot, warm, or room temperature.

Serves about 4.

Quiche with Caramelized Onions and Feta

One of many possible applications for caramelized onions (which you can make in bulk on the stovetop or in the slow cooker). This quiche is rich and creamy, with a wonderful depth of flavor from the onions.

1 pastry shell for a 9-inch pie (deep dish)
Canola oil
4 large or extra large eggs
1 1/2 cups cream, milk, or combination (whole milk recommended if using milk)
1/2 tsp salt
Freshly ground black pepper to taste
3 ounces crumbled feta
1 cup caramelized onions

Preheat the oven to 375 degrees.  Prepare the pastry shell in a pie dish and prick it with a fork. Spray or brush lightly with canola oil.

Beat the eggs in a medium bowl, then stir in the cream (and/or milk), salt, and pepper until well mixed.

Spread feta and onions into the bottom of the pastry shell, then pour the egg mixture over them. Transfer the pie dish carefully to the oven and bake for 40-50 minutes, until the custard is set (it should still be quite soft, but not runny).

Remove quiche oven and let stand 5-10 minutes before serving.

Serves about 4.

Goat Cheese and Thyme Quiche

Another easy and delicious brunch number. Use your favorite pie crust recipe.

1 9-inch pie crust
3 oz goat cheese, crumbled
4 eggs, beaten
1 cup whole milk
1/2 tsp salt
1/2 tsp dried thyme
Freshly ground black pepper to taste

Preheat the oven to 375 degrees.  Have the pie crust ready to go, pricked with a fork and chilled.

Spread the goat cheese in the bottom of the pie crust. Combine the eggs, milk, salt, and thyme, and pour carefully over the cheese, being sure to avoid overfilling the crust. Bake for 30-35 minutes, until cooked through.

Serves 3-4.

Sausage Cheddar Quiche

Perfect for breakfast or brunch, even lunch. I like to make these with some whole wheat in the pastry, but use whatever is your go-to pie crust recipe.

1 9-inch pie crust (not deep dish)
1/2 lb breakfast sausage, crumbled and cooked
3 oz shredded sharp cheddar
4 eggs, beaten
1 cup whole milk
1/2 tsp salt

Preheat the oven to 375 degrees.

Have the pie crust ready to go, pricked all over with a fork, and chilled.

Spread the sausage and cheddar in the bottom of the pie crust. Combine the eggs, milk, and salt, and pour over the filling, being careful not to overfill the crust. Carefully transfer the quiche to the oven and bake for 30-35 minutes, until cooked through.

Serves 3-4.

Quiche with Caramelized Onions and Cheese

I made this for Easter brunch with local eggs, milk, cream, cheese and onions. The secret is in taking a nice long time to caramelize the onions. If you like, make extra and keep them in the fridge for up to a week or so to use with other dishes. Quiche is best made with whole milk, if not cream or half-and-half, but you can use 1% or 2% if you like - the texture won't be as rich and custardy, but it will be passable.

1 Tbsp olive oil
1 very large onion or 2 medium onions, thinly sliced
1 9-inch deep dish pie crust (I use Mark Bittman's recipe)
2-3 oz. Edam, Gouda, or Swiss (shredded), or goat cheese (crumbled)
5 large eggs
1/2 cup cream (optional)
1 1/4 cup whole milk, or 1 3/4 cup if not using cream
1 tsp salt
Black pepper to taste

Heat the olive oil in a large skillet, then add the onions. Saute over low-medium heat for about an hour, stirring periodically and loosely covering in between, until the onions turn a nice golden brown color and are extremely soft. If you have time, keep cooking them over low heat until they turn a deeper shade of brown.

While the onions cook, preheat the oven to 425 degrees. Prick the pastry shell all over with a fork. Take a piece of foil big enough to cover the bottom of the pie shell and come up the sides partway; butter one side of it. Press it firmly down into the pie shell, buttered side down, then add pie weights. Place it in the freezer for 10-15 minutes (or longer) to get nice and firm. Bake for 12 minutes, then remove from the oven and turn the heat down to 325 degrees. Remove the foil and pie weights.

While the pie shell pre-bakes, beat the eggs in a large bowl, then add the cream (if using) and milk and mix well. Stir in the salt and pepper.

When the onions and the pie shell are both ready, spread the cheese in the bottom of the pie shell. Add the onions in a layer over the cheese, then pour in the egg and milk mixture.

If you like, place the quiche on a baking sheet in case of spills, and to make it easier to get into the oven. Bake for 40-50 minutes, until the eggs are cooked through; when done, the quiche should still jiggle a bit in the center. Let cool for 10 minutes (or longer) to set up a bit more, then serve warm or room temperature.

Serves about 4.

Quiche with Goat Cheese, Ramps, and Basil

Continuing on the ramps and goat cheese theme... I served this for Mothers Day brunch. I snipped a little fresh basil from our early seedlings - so good! I always like to start a little along with the tomatoes so I get a little preview ahead of the real season. Combine with local eggs and milk and you've got a great brunch or dinner item.

1 9-inch pie shell, unbaked
4 eggs
1 cup whole milk
1/2 tsp salt
2 oz goat cheese
3/4 - 1 cup chopped ramps (bulbs, stems, and leaves)
2 Tbsp chopped fresh basil (optional but really good)

Preheat the oven to 425 degrees. Line the pie shell with aluminum foil and top with pie weights (I keep some dried beans dedicated for this purpose). Pre-bake for about 12 minutes. Remove the pie weights and foil and bake an addition 5 minutes. Set aside. Reduce the oven temperature to 350 degrees.

Beat the eggs in a medium bowl, then stir in the milk and salt. Set aside.

Spread the goat cheese over the bottom of the pastry shell, then add the ramps and basil. Pour the egg mixtures over it all.

Bake for 30-40 minutes at 350 degrees, or until eggs are set. Serve hot, warm, or room temperature.

Serves about 4.

Tomato Leek Quiche with Tarragon

I've seen lots of big, fat leeks at the farmers market, and I have a good crop of slender ones in my garden. Plus tomatoes, of course! I used tarragon as the seasoning here just for something different from my usual, but I think this would work with a variety of herbs - basil, oregano, sage, thyme, etc.

1 9-inch pastry shell
2 oz. shredded mozzarella (optional)
1 cup chopped fresh tomatoes
1 cup sliced leeks (about 2 fat ones or 4 slender)
1/4 tsp dried tarragon
4 eggs, beaten
1 cup whole milk (1% or 2% okay but not as good)
Salt and pepper to taste

Preheat the oven to 375 degrees. Prick the pastry shell all over with a fork and pre-bake for about 10 minutes. If using homemade, line with aluminum foil and some pie weights.

Spread the mozzarella in the bottom of the pre-baked pie shell. Spread the tomatoes and leeks on top, and sprinkle with tarragon.

In a medium bowl, combine the eggs and milk and add salt and pepper. Pour over the vegetables in the pie shell.

Bake for 30-40 minutes, until eggs are cooked through.

Serves 3-4.

Zucchini Basil Quiche

Continuing on the zucchini basil theme...

1 Tbsp olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 medium zucchini, quartered and sliced
1 tsp salt
Freshly ground black pepper to taste
1 1/2 cups coarsely chopped fresh basil
3 large eggs
1 cup whole milk
3/4 cup shredded cheddar cheese
1 9-inch piecrust with fluted edges

Preheat the oven to 375˚.

Heat the olive oil in a large skillet. Sauté the onion and garlic until the onion is translucent, about 4-5 minutes. Add the zucchini and cook just until tender, about 3-4 minutes.

Add the salt, pepper, and basil, and cook until the basil is just wilted, about 1 minute. Remove from heat and drain the vegetables to remove any extra liquid.

Beat the eggs and milk in a medium bowl.

Spread the cheese over the crust in the bottom of the pie plate. Spread the zucchini mixture over it. Pour the egg mixture over the vegetables, being careful not to overflow the pan. (This is why fluted edges for the crust are useful.)

Bake for 30-35 minutes until the quiche is cooked through in the middle and has begun to brown on top.

Serve hot or at room temperature.

Serves 3-4.

Leek and Edam Quiche

At the farmers market this past weekend, I picked up some early leeks from Crabapple Farm and some Edam cheese from Chase Hill Farm (they call their Edam Dutch Gold). Edam is a bit like Gouda, creamy and rich, but with a little more bite to it. Last night I combined the two, along with milk from Mapleline Farm and eggs from a friend's chickens, in a simple quiche that really highlighted the two flavors.

1 9-inch pastry shell
1 tsp butter
6 or so slender leeks (3/4" diameter or less)
3/4 cup shredded Edam cheese
3 eggs, beaten
3/4 cup whole milk or half-and-half
1/2 tsp salt
Plenty of freshly ground black pepper

Preheat the oven to 375 degrees. Prick the pastry shell all over with a fork and pre-bake for about 10 minutes. If using homemade, line with aluminum foil and some pie weights.

While the crust pre-bakes, melt the butter in a skillet and saute the leeks until tender. Set aside.

In a small bowl, combine the eggs, milk or half-and-half, salt, and pepper and mix well.

When the crust is ready, spread the leeks in the bottom, then spread the cheese over them. Pour the egg mixture over it all. Bake for 30 minutes, until the egg is cooked through.

Serves 3-4.

Gouda and Porcini Quiche

Local eggs, milk, and cheese are pretty much always easily available around here, making quiche and its relatives an easy locavore meal.

1 deep 9-inch pastry shell
1/4 cup dried porcini mushrooms
1 medium onion, sliced lengthwise
Salt and pepper to taste
4 eggs
1 cup whole milk
3/4 cut shredded Gouda

Preheat the oven to 375 degrees. Uses a fork to make pricks in the pastry shell, then prebake for about 12 minutes.

Place the mushrooms in a bowl and add boiling water until they are just covered. Let stand for 5-10 minutes, then drain and mince.

Heat a little olive oil in a skillet and saute the onion for 4-5 minutes. Add the minced porcinis and salt and pepper to taste.

Beat the eggs and milk together in a bowl.

After prebaking the pastry shell, spread the Gouda in the bottom. Spread the onion and porcini mixture over the cheese, then pour the egg and milk mixture over the vegetables. Bake for 30-40 minutes, until the quiche is cooked through in the center. If you are concerned about spillage in the oven, place the pie plate on a cookie sheet covered with foil.

Serves 4.

Quiche with Goat Cheese, Dried Tomatoes, and Chives

Yesterday I picked some fresh chives from the garden! Chives are cool-tolerant perennials, which means that once you have some established in your yard or garden, they will come back very early each spring, giving you something green and tasty to harvest while everything else is still bare dirt.

When I make quiche, I often make two at once, since it's not much more work--and it guarantees leftovers for another meal.

2 9-inch pastry shells (not too deep)
1/2 cup dried tomatoes, softened and chopped (soften in hot water)
1/4 cup chopped fresh chives
3 oz. goat cheese, crumbled
6 eggs
1 3/4 cup whole milk
1 tsp salt
Freshly ground black pepper to taste

Preheat the oven to 375 degrees. Prick the pastry shells all over with a fork, then pre-bake for about 12 minutes.

Spread half of the tomatoes, chives and goat cheese in the bottom of the pastry shells.

Beat the eggs in a medium bowl, then add the milk, salt, and pepper and mix well. Pour half of this mixture into each pastry shell. If you are concerned about spillage, line two rimmed cookie sheets with foil and place the pie plates on top of them.

Bake for about 30 minutes, until quiches are done in the middle.

Makes 2 9-inch quiches, serving about 6.

Dried Tomato Quiche with Cheddar and Thyme

It seems I've been on a bit of a quiche kick lately. Hope I'm not boring anyone. I think it's partly because local eggs, milk, and cheese are available all winter long and I have a lovely stash of dried tomatoes in the pantry from last summer's garden. So here's another variation on the theme. A note about quiche: if you're using a deep dish pan, increase the eggs to 4 and the milk to a full cup.

1 9-inch pastry shell
1 medium onion, chopped
1/2 cup dried tomatoes
1/2 tsp dried thyme
1 cup shredded sharp cheddar
3 eggs
3/4 cup whole milk
Salt and pepper to taste

Preheat the oven to 375. Prick the pie crust in several places with a fork, then pre-bake for about 15 minutes (weight it down with pie weights if homemade).

Rehydrate the tomatoes by soaking in boiling water for several minutes. Drain and chop.

Saute the onions in olive oil until translucent. Add the tomatoes and thyme and saute another minute or so. Place onions, tomatoes, and cheese in the bottom of the pie shell.

In a small bowl, beat the eggs and milk together. Add salt and pepper. Pour into the pie shell. Bake quiche for about 35 minutes, until cooked through.

Serves 3-4.

Quiche with Dried Tomatoes and Blue or Goat Cheese

This quiche is similar to a recipe I posted in December, but even simpler and with more of a French flair than a Greek one. Use a fairly creamy blue cheese or a strongly flavored goat cheese. Plenty of local cheese choices, especially for the goat cheese. I used tomatoes from my garden that I dried last summer, which are a bit sweeter than dried tomatoes you typically buy.

1 9-inch pastry shell
1 medium onion, chopped (optional)
1/2 cup dried tomatoes
1/2-3/4 cup crumbled blue cheese or goat cheese
3 eggs
3/4 cup whole milk
Salt and pepper to taste

Preheat the oven to 375. Prick the pie crust in several places with a fork, then pre-bake for about 15 minutes (weight it down with pie weights if homemade).

Rehydrate the tomatoes by soaking in boiling water for several minutes. Drain and chop.

If using onions, saute in olive oil until translucent. Place onions (if using), tomatoes, and cheese in the bottom of the pie shell.

In a small bowl, beat the eggs and milk together. Add salt and pepper. Pour into the pie shell. Bake quiche for about 35 minutes, until cooked through.

Serves 3-4.

Quiche with Dried Tomatoes and Feta

With local eggs, milk, and cheese easily available, quiche has a great start on being a local-centered dish.  I added local onions and garlic, dried tomatoes from my garden, and oregano from my potted plant.  Yum!

1 9-inch pastry shell
2-3 cloves garlic, minced

1 medium onion, chopped

1/3 cup dried tomatoes

1-2 Tbsp fresh oregano or 1-2 tsp dried
1/2 cup crumbled feta
4 eggs
3/4 cup whole milk
Salt and pepper to taste

Preheat the oven to 375. Pre-bake the pie crust for about 15 minutes (weight it down with pie weights if using homemade). 

Rehydrate the tomatoes by soaking in boiling water for several minutes.  Drain and chop.

Saute the garlic in olive oil for about 2 minutes. Add garlic and onion and saute until the onion is translucent. Add the tomatoes and oregano and saute a moment longer.  Spread in the bottom of the pie crust and sprinkle feta over it.

In a small bowl, beat the eggs and milk together. Pour into the pie shell. Bake quiche for about 35 minutes, until cooked through.

Serves 3-4.

Quiche with Greens and Feta

This made for a nice, easy Sunday night dinner. Local eggs, milk, and cheese are easy to come by, and greens are in season now--I used chard from the garden. Spinach would be good too, or even kale or collards.

1 9-inch pastry shell
2-3 cloves garlic, minced
4 cups coarsely chopped chard
1/2 cup crumbled feta
3 eggs
3/4 cup whole milk
Salt and pepper to taste

Preheat the oven to 375. Pre-bake the pie crust for about 15 minutes (weight it down with pie weights if using homemade).

While the crust pre-bakes, saute the garlic in olive oil for about 2 minutes. Add chard and saute until wilted. Spread chard in bottom of pie crust. Sprinkle feta over it.

In a small bowl, beat the eggs and milk together. Pour over the chard and feta. Bake quiche for about 35 minutes, until cooked through.

Serves 3-4.