If you love quiche like I do, this one’s definitely worth making. Goat cheese, fresh dill, parsley, and chives – it’s simple, but it doesn’t taste like it should be. I adapted it from Jessica Seinfeld’s Goat Cheese & Dill Quiche in Food Swings.
Her version uses a lot of cream. Mine doesn’t — creamy, milky things and I’ve never really gotten along, so I use whatever unsweetened plant milk I have in the fridge: coconut, almond, soy, whatever’s there. Goat and sheep cheeses I do fine with, so this became one of those “let’s see if I can make this work for me” kitchen experiments. It totally did!
You can absolutely make your own pie crust for this…I have, and it’s great, just adjust your cook time if you do. But most of the time I reach for a ready-made gluten-free crust. It’s convenient, and I’m still eating something I mostly made myself. 🙂
One thing to note: this isn’t a high-protein meal on its own. A slice gives you about 7 grams of protein, which is a fine start, but not enough to hold most of us steady by itself. I usually pair it with something higher in protein and fiber, like a lentil or bean-based minestrone, or turkey roll-ups.
Goat Cheese & Herb Quiche
Ingredients
- 1 frozen gluten-free pie crust like Wholly Wholesome
- 4 large eggs beaten
- 1 cup unsweetened plant milk of choice
- 4 oz goat cheese
- 2 tbsp fresh parsley chopped finely
- 2 tbsp fresh dill chopped finely
- 2 tbsp fresh chives chopped finely
- 1/2 tsp sea salt
- 1/8 tsp black pepper freshly ground
Instructions
- Preheat the oven to 425 degrees F.
- In a medium mixing bowl, combine the eggs and milk with a wire whisk.
- Chop the parsley, dill, and chives, then add to the egg mixture along with the salt and pepper.
- Take the frozen pie crust out of the freezer and place onto a baking sheet.
- Slice the goat cheese into 1/2-inch pieces and place at the bottom of the pie crust.
- Pour the egg mixture over the goat cheese and bake for 35 minutes.