Goat Milk and Fresh Veggie Quiche

A few years ago, I had a fantastic job at this great little local winery that served delicious lunch creations.  One of them was the most incredible quiche I’ve ever tasted.  While their recipe is top secret and I promised to never, ever, ever give it out, I never promised not to modify it to suit my own taste, then share it.

Over the years, I’ve played around with it quite a bit.  What follows is the best quiche experience you will ever taste.  Feel free to add to it as your taste buds dictate, although it really is perfect just the way it is!  I, of course, like my eggs fresh from the bird’s butt, my milk raw and unadulterated, my cheese homemade and my veggies fresh from the garden, however, I realize that isn’t an option for all of my readers.  Do the best you can with what you have!

What you need:

10 eggs (I used a combination of duck and chicken eggs for the quiche pictured)

1/4 Cup raw goat’s milk

4 oz cream cheese

3 Tbsp sour cream ( I prefer mine with a little fresh dill and basil added)

1/4 cup cheese, shredded, grated or crumbled. Mozzarella, feta, cheddar, swiss….whatever you prefer will work!

2-3 slices of bread or rolls

1 tsp fresh herbs of choice or 2 tsp of dried herbs

1 Cup fresh veggies, chopped or diced

• Preheat oven to 400 degrees.  Butter the bottom and sides of a glass pie pan or bread pan.
• Break bread into small pieces and line the bottom of the pan.  You can make this layer as thin or thick as you like.  The bread will help soak up excess moisture from the veggies and keep your quiche from being watery, and also forms the crust.  This is a great way to use up stale bread, or you can substitute this with bread crumbs, also.

• Mix eggs, milk, herbs, cream cheese, sour cream and cheese together, whisking until completely blended.  Pour mixture over the bread.

• Sprinkle chopped veggies into the egg mixture and gently stir until all the veggies are immersed in the egg mix. I like to put the tomatoes on last and just set them into the top.  It looks prettier when it is done!

• Cook for 17 minutes.  Remove from oven for 10 minutes. Return to oven for 8-12 minutes, until the sides are golden brown and there is no liquid remaining on the surface of the quiche.  Remove from oven and let cool for 15-20 minutes.

• Top with avocado, cheese, sour cream or whatever else sounds yummy at the time.

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