Crustless Quiche with Goat Cheese and Scallions
Try this Crustless Quiche with Goat Cheese and Scallions recipe
Try this Crustless Quiche with Goat Cheese and Scallions recipe
- 1/2 cup milk
- 1/2 cup sour cream
- 1 dash hot pepper sauce
- 1 dash worcestershire sauce
- 4 each eggs
- 1/2 cup half-and-half cream
- 2 tbsp i can't believe it's not butter spread divided
- 12 each green onions (scallions) cut into 1/2
- 1/2 tsp kosher salt divided
- 1/2 tsp ground pepper divided
- 4 oz goat cheese sliced
- Carbohydrate 8.32876554600331 g
- Cholesterol 1105.91549826803 mg
- Fat 43.804536136468 g
- Fiber 1.26924218749069 g
- Protein 40.7080606808332 g
- Saturated Fat 19.0845208887589 g
- Serving Size 1 1 Serving (403g)
- Sodium 722.598337743016 mg
- Sugar 7.05952335851262 g
- Trans Fat 5.28935550061317 g
- Calories 586 calories
Step-by-step
- Preheat oven to 400F
- Grease 9 inch round glass baking dish with 1 tbsp spread, set aside
- Melt remaining spread over medium heat
- Cook green onions with half the salt and pepper
- Stir frequently, cook for about 2 minutes, set aside
- Whisk eggs in medium bowl
- Stir in goat cheese until fairly smooth
- Season with remaining salt and pepper.
- Whisk in remaining ingredients
- Pour egg mixture into prepared pan
- Sprinkle with the green onions
- Bake for 30 minutes or until golden brown
- Cool for 20 minutes
- Refrigerate any leftovers
The Chemistry of Dairy and Curds
Fresh goat cheese introduces lactic acid that actively breaks down protein matrices in eggs during whisking, yielding a remarkably tender interior without requiring a pastry crust. Whole milk combined with sour cream and half-and-half establishes a high-fat emulsion; this balance prevents the proteins from tightening into a rubbery mass at high heat. Whisking the eggs thoroughly incorporates air cells that expand inside a 400 degrees Fahrenheit oven, lifting the custard into a light texture before the structure sets. Seasoning demands precision because dairy dilutes sodium perception, requiring a careful distribution of kosher salt across both the onion stage and the final egg base.Alliums: Fresh Versus Dried Dynamics
Fresh scallions contribute pungency through sulfur compounds released when cellular walls are ruptured by the knife. Cooking these green onions in melted spread for precisely two minutes over medium heat drives off sharp volatile gases while preserving their vibrant chlorophyll color. Substituting dried onion flakes would fail here, lacking the moisture necessary to soften and blend harmoniously into the surrounding custard. Allowing the baked dish to rest for twenty minutes after removal from the oven lets the internal moisture redistribute, solidifying the slices for clean portions.
