Prep 15 mins
Cook 50 mins
I started making this quiche years ago when we had a couple of guys in the family with cow's milk allergies. To our surprise, the goat's milk and sheep's cheese add a nice tang to the dish and are not overwhelmingly "goaty". Everyone who has ever eaten it or tried it really likes it, often to their surprise. I just combined a couple of recipes and through trial and error came up with this version. You can make this with cow's milk and cheese, if desired, and it's still good, but the tang from the goat's milk and cheese really add something kinda nice to it! My older son is 18 now, and he asks for this particular dish at least once a month.
- 2 frozen deep dish pie shells
- 2 1⁄2 cups goat's milk
- 7 -8 ounces valbreso sheep feta cheese, finely shredded
- 1⁄4 teaspoon paprika
- 1⁄4 teaspoon ground red pepper
- 1⁄2 teaspoon garlic powder
- 1 tablespoon herbes de provence or 1 tablespoon fines herbes
- 1 tablespoon onion, grated
- 1 (16 ounce) bag california-blend frozen vegetables (carrots, broccoli, cauliflower)
- 5 -6 eggs
- Preheat oven to 350 F, and gather all ingredients, because this goes together very quickly.
- Place the two frozen pie shells on a baking sheet.
- In a large saucepan, scald the milk (keep an eye on it so that it doesn't boil over).
- While the milk is scalding, grate feta cheese and set aside.
- Place frozen vegetables in food processor with chopping blade and a large bowl; add onion and pulse/chop until fairly finely chopped, but don't worry if there are some larger chunks of vegetables left. Divide the chopped vegetables between the two pie pans.
- Mix together dry spices (paprika, ground red pepper, garlic powder, and herb mixture) and pulverize in a mortar and pestle; set aside.
- Reduce the heat under the milk and stir in the cheese; keep stirring frequently until the cheese is completely melted.
- While the cheese is melting, break the eggs into a large measuring cup (I use the one I used to measure the milk) and beat lightly with a fork.
- When the cheese is melted into the milk, turn off the heat and whisk the eggs in slowly, in a slow but steady stream.
- Before the custard begins to set up, pour the milk, egg, herb, and cheese mixture into the pie pans over the vegetables. Stir things around a bit so that everything is thoroughly mixed.
- Place the filled pie shells on the baking sheet and place in the oven. Bake for about 50-55 minutes, until the custard is firm and a fork or knife stuck in the center comes out "clean".
- Cut into whatever serving size you wish -- my family likes quarter pies, but you can cut it smaller to serve more or smaller people.
- Note: I like using Valbreso Sheep Feta the best, but have found that this works well with any feta, swiss, or cheddar cheese.
I would normally use fresh veggies & not the frozen, but since they get chopped in a food processor, no problem! Was going to freeze one of the pies to see how it stood up, but instead gifted one to a salivating neighbor couple, & they, too, loved it! And I will tell you ~ The nutrition facts don't look half so bad when you factor in 12 servings rather than just 8! Thanks for a great recipe! [Tagged, made & reviewed for one of my adoptees in the current Pick-A-Chef]