The blended goat cheese filling for this quiche turns light and soufflé-like when baked. If you’re not an artichoke lover, feel free to use other cooked vegetables.
- 1 9-inch frozen piecrust
- 2 4-oz. pkg. fresh herb goat cheese
- 1 cup low-fat milk
- 2 large eggs
- 1 14-oz. can whole artichoke hearts, rinsed, drained, and halved.
1 Preheat oven to 425°F. Place piecrust on baking sheet.
2 Process goat cheese, milk, and eggs in food processor 1 minute, or until smooth. Season with pepper, if desired. Pour into piecrust, and arrange artichoke halves over top.
3 Bake quiche 15 minutes. Reduce oven heat to 350°F, and bake 45 minutes to 1 hour more, or until lightly browned on top and knife tip inserted in center of quiche comes out clean. Cool 10 minutes before serving.
- Calories: 222
- Carbohydrate Content: 15 g
- Cholesterol Content: 78 mg
- Fat Content: 14 g
- Fiber Content: 0.5 g
- Protein Content: 10 g
- Saturated Fat Content: 6 g
- Sodium Content: 317 mg
- Sugar Content: 3 g