Serving

Goat Cheese and Vegetable Quiche

Name: Goat Cheese and Vegetable Quiche | KitchenAid US
Prep time: 0
Cook time: 0
Total time: 0
Yield: 8
Ingredients: 1/2 teaspoon salt; 2 tablespoon white wine vinegar; 3 tablespoons extra-virgin olive oil; 1 small red onion, sliced; 2 ounces goat cheese, crumbled; 4 ounces fresh pea sprouts; 1 pound grape tomatoes, sliced in half; 2 ripe avocados, sliced; 3 whole eggs; 1/2 cup egg whites; 1/4 teaspoon ground black pepper; 1/2 teaspoon salt; 3/4 cup cup reduced-fat milk; 4 slices provolone; 6 ounces goat cheese; 1 medium yellow pepper, roughly chopped; 1 medium orange pepper, roughly chopped; 1 medium red pepper, roughly chopped; 2 medium zucchinis, sliced; 2 tablespoon extra-virgin olive oil; 1 teaspoon salt; 1/4 cup ice water; 10 tablespoons chilled unsalted butter, cut into cubes; 2 cups whole wheat pastry flour

KitchenAid Chef

Serving

Ingredients

1/2 teaspoon salt

2 tablespoon white wine vinegar

3 tablespoons extra-virgin olive oil

1 small red onion, sliced

2 ounces goat cheese, crumbled

4 ounces fresh pea sprouts

1 pound grape tomatoes, sliced in half

2 ripe avocados, sliced

3 whole eggs

1/2 cup egg whites

1/4 teaspoon ground black pepper

1/2 teaspoon salt

3/4 cup cup reduced-fat milk

4 slices provolone

6 ounces goat cheese

1 medium yellow pepper, roughly chopped

1 medium orange pepper, roughly chopped

1 medium red pepper, roughly chopped

2 medium zucchinis, sliced

2 tablespoon extra-virgin olive oil

1 teaspoon salt

1/4 cup ice water

10 tablespoons chilled unsalted butter, cut into cubes

2 cups whole wheat pastry flour

Step by step

Preheat oven to 375 degrees F.
To prepare the crust place crust ingredients, except the water, into your KitchenAid® 16 cup food processor. Pulse until combined and the mixture resembles coarse meal. Add the ice water and process just until the mixture is combined. Place the mixture into a 6-inch circle on plastic wrap, cover and refrigerate for 1 hour.
Lightly flour a rolling pin and work surface and roll out dough to a 12-inch round. Place in a 9-inch pie plate with removable bottom, fold overhang under, and crimp edge. Place a sheet of foil paper over the dough and fill with dried beans. Bake until the edge is dry and lightly golden, about 20 minutes. Remove foil paper and dried beans.
Meanwhile, in a large skillet, place extra-virgin olive oil over medium to high heat. Add zucchini, peppers, salt and pepper and cook until light golden, 8 to 10 minutes. Let the mixture cool for a few minutes. Arrange the provolone cheese over the crust followed by the veggies. Distribute the goat cheese over the veggies.
In a medium bowl, whisk together eggs and milk. Whisk to combine and pour into crust, and bake until center of quiche is just set, 40 to 45 minutes.
While the quiche is baking, place salad ingredients in a mixing bowl. Mix through, cover and set aside until ready to serve.