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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 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