Quiche Monaco recipe
- Pastry to line 10" pie dish
- 6 shallots, peeled and thinly sliced
- 12 oz. goat cheese
- 4 eggs
- 2 cups half-and-half cream
- 1 tablespoon flour
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- A little olive oil
- Fresh basil leaves
- 1 large tomato, sliced
- Roll pastry and line greased quiche tin or plate
- Refrigerate until required
- Preheat oven to 400 degrees
- Add the olive oil to a skillet and saute the shallots until they are transparent
- Spread the shallots over the pastry
- Spoon the cheese over the shallots so that it is evenly distributed
- Mix together the eggs, cream, flour, nutmeg, salt and pepper until they are well combined
- Add chopped basil leaves, retaining a few for garnishing
- Pour the mix into the pastry shell
- Top with tomato slices
- Bake to 400 degrees for fifteen minutes
- Reduce the heat to 325 and bake for about 35 minutes more.
- Test by inserting a knife - the blade should come out clean
- Remove from the oven,place on a rack and allow to cool slightly before serving.
Recipe by JAQUO Lifestyle Magazine at https://jaquo.com/quiche-monaco/
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