egg (large) heavy cream unsalted butter goat cheese
Not vegetarian due to:
Not paleo due to:
goat cheese all-purpose flour
This recipe has no customizations.
Nutrition to Balance
This recipe has Fat (total lipid) as 88.5% (as a percentage of RDA).
You'll likely need to take this into account today to balance out your diet.
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 7.9% of RDA
• Calories: 39.6% of RDA
• Carbs: 19.4% of RDA
• Fat (total lipid): 88.5% of RDA
• Fiber: 22.4% of RDA
• Fructose: 0.0% of RDA
• Protein: 30.4% of RDA
• Sodium: 40.7% of RDA
• Sugar: 35.1% of RDA
• Vitamin A (IU): 47.8% of RDA
• Vitamin B6: 73.8% of RDA
• Vitamin C: 8.7% of RDA
• Iron: 9.9% of RDA
• Magnesium: 21.1% of RDA
• Manganese: 9.7% of RDA
• Niacin: 32.9% of RDA
• Potassium: 23.7% of RDA
• Zinc: 19.6% of RDA
If any nutritional component is greater than 75% of RDA
(or any vitamin/mineral is greater than 600% of RDA),
the recipe gets a “Nutrition to Balance” rating.
Whether this matters for your diet depends mostly on what other foods you consume today.
Make quiche dough according to directions. See dependent recipe.
Heat oven to 375 degrees F. On a lightly floured surface, roll pie dough roughly to a 12-inch circle. Press dough lightly into a 9-inch pie plate. Fold the overhanging dough under and crimp with fingers or a fork.
Place a sheet of parchment paper over dough, then fill with dried beans or pie weights. Bake 20 minutes until crust is lightly golden and just set on the edges. Remove beans and parchment paper.
Meanwhile, in a large bowl, whisk eggs and heavy cream. In a large skillet over medium-high heat, combine 1 tablespoon butter and mushrooms. Cook 5 to 7 minutes until mushrooms are soft. Drain mixture, then transfer to bowl.
Return skillet to stovetop over medium-high heat. Add remaining 1 tablespoon butter and shallots. Season with salt and pepper, then cook 10 minutes until golden and caramelized. Add to bowl.
Stir in crumbled goat cheese, ½ teaspoon salt and ¼ teaspoon pepper until mixture is well combined. Pour into crust. Bake another 45 minutes until center of quiche is just set. Serve warm or at room temperature.