Posts Tagged 'goat cheese'

Goat Cheese and Tomato Quiche with Potato Crust

Years ago, the late John Denver had a song about home grown tomatoes that went something like “only two things that money can’t buy – that’s true love and home grown tomatoes.”  Well, I have home grown tomatoes:

I’ve got nice big round ones, little long romas, yellow, red, and orange bite size ones.  This is the first year I’ve actually been able to grow tomatoes – or any vegetable as a matter of fact. The deer always ate the bushes. This year, though, I deer-fenced the back yard. And although the deer gaze longingly at the raised beds, they can’t jump an 8 foot fence. When the tomatoes first started getting ripe, I ate them right off the bush as fast as I picked them.  They never made it to the house. But then they really went crazy.  I’ve got tomatoes everywhere. I sliced them up for dinner every day. I took them for lunch mixed with the only two banana peppers from my garden that actually got ripe and a bit of crumbled goat cheese.

But now I need to get serious and start cooking with them.  I decided to use this as a reason to make a quiche with a potato crust. Last summer I visited a friend and they served 2 quiches that had potato crusts. This eliminates the high fat part of the quiche – the crust – and it was delicious. They recommended using the dried hash browns from Costco that come in a big box. You just follow the instructions to reconstitute them, and once they are reconstituted, use them like regular potatoes.

But here is a major WARNING. The first time I made the crust, the notes I had from my friend said 3½ cups of grated potato. So I scooped out 3½ cups of the dried potatoes and reconstituted them. Only they made a lot more potatoes than I expected, and my first crust was way too thick. So what the recipe really means is 3½ cups of grated potatoes – after reconstituting, which really is about 2 cups dry.

Goat Cheese and Tomato Quiche with Potato Crust

3½ cups grated, cooked potato or frozen hash brown potatoes, thawed & squeezed dry or reconstituted dry shredded potatoes
Cooking spray
about 2 cups of cherry, grape, or small pear tomatoes, halved
½ teaspoon dried thyme
4 ounces of goat cheese, softened
2 cups egg substitute
½ cup fat free milk

Preheat oven to 425 degrees.  Spray a 9 inch deep dish pie plate with cooking spray. Press the potatoes into the prepared pie plate, spreading evenly over the bottom & up the sides. (This crust is still a little too thick.)

Bake 25 to 30 minutes until the potatoes are golden brown. Remove from oven and cool slightly.

Reduce heat to 350. Spread halved tomatoes over baked crust.

Sprinkle with thyme. Beat together goat cheese, egg substitute and milk until thoroughly blended. Pour over tomatoes. Bake for 30-40 minutes, until filling is set. Makes 6 servings at about 3.5 grams of fat/serving.

Now sing a few bars: home grown tomatoes, home grown tomatoes….

Blueberry Goat Cheese Muffins

I have been meaning to make these ever since they appeared in Coconut and Lime’s blog some time ago. But every time I bought vast quantities of blueberries because they were in season and on sale, they’d be eaten before I got around to buying the goat cheese. Or I’d buy the goat cheese, but not get around to buying blueberries in time, so I’d have to eat the goat cheese before it went bad.  This time I bought blueberries, and before they all disappeared in my cereal bowl, in fruit salad, or mixed in sour cream, I made a determined effort to buy the goat cheese. Then I had to think of a way to lower the fat a bit so I could eat them with reasonable abandon.

These muffins have two of my favorite foods – blueberries and goat cheese.  How could they possibly be bad!  And, in fact, they were great. But quite unexpectedly, they did not have a goat cheese flavor – which was just fine, since they were the lightest, most tender muffins I have ever made. I took some of them to a meeting, still warm, and when I passed them around there were moans of ecstasy as my fellow attendees bit into the muffins.  The original recipe also called for 1/2 cup blueberry puree. I thought that this would make the muffins rather purple, which was not an effect I wanted, so I substituted the applesauce.

Blueberry Goat Cheese Muffins

2 cups all purpose flour
3/4 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
4 ounces soft goat cheese, at room temperature
1/2 cup plus 2 Tablespoons unsweetened applesauce
2 Tablespoons butter, melted and cooled
1 teaspoon vanilla
1 egg, at room temperature
2 cups blueberries
optional: demerara or turbinado sugar

Preheat oven to 400. Grease or line 12 wells in a muffin tin. In a large bowl, whisk together flour, sugar, baking powder, baking soda and salt. Set aside. In another large bowl, mix together butter, applesauce, goat cheese, egg and vanilla until blended. Add the dry ingredients. Mix the batter thoroughly (batter will be thick) then fold in blueberries. Fill each well about 3/4 of the way and sprinkle with demerara sugar if using. (I used turbinado sugar, which gave the tops a nice little bit of crunch.) Bake 15-20 minutes or until toothpick comes out clean or with just a few dry crumbs. Remove to rack and let cool at least 10 minutes before serving. Makes 12 wonderful muffins at just under 4 grams/ muffin.


I have lost 200 pounds. I did not do it through surgery – I don’t like knives and needles – or by joining a club, vigorous exercise, or rigorous dieting. I did it by gourmet cooking. To be precise, by cooking low fat, really delicious food. I love to cook as much as I love to eat. Food magazines are some of my favorite reading. I would feel deprived if I couldn’t have the sensuous experience of good food crossing my lips. This blog is about my perpetual feast, my passionate love of food, with recipes, photos, and occasional advice and principles that I have learned along the way.

More about me.

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