I had a lot of fresh goat cheese in my fridge, so I decided to make a quiche with goat cheese and bacon.
This quiche is juicy and cheesy. You can eat warm or cold with lettuce.
Perfect for a dinner or a summer picnic.
- 1 pie crust (pâte brisée)
- 100 gr (3.5 oz) fresh goat cheese
- 6-8 bacon slices
- 75 gr (2.5 oz) comté cheese shredded or asiago cheese
- 1 tablespoon sour cream (crème fraîche)
- 2 eggs
- 1 1/4 cup milk (1/4 litre)
- salt and pepper
Unfold a sheet of pie crust on a lightly surface and roll it. Place the pie crust on a sheet round pan 10.5 inches (27 cm) using parchment paper.
Preheat the oven to 350 degree F. (180 degree C.)
Prick the pastry with the tines of a fork. Put one tablespoon of sour cream and sprinkle comté or asagio cheese.
Crumble 3,5 oz of goat chesse. In a medium bowl, whisk 2 eggs, fresh goat cheese and milk together. Add salt and pepper. Then pour into the pastry case. Add bacon slices on the top and bake for 40-45 mn.
Serve quiche warm or at room temperature.