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- 1 tablespoon butter, softened
- 2 tablespoons fine dry bread crumbs
- 4 eggs
- 8 ounces fresh goat cheese (chevre)
- 1/2 cup creme fraiche
- 1 tablespoon snipped fresh basil
- 1 tablespoon snipped fresh chives
- 1 teaspoon snipped fresh parsley
- 1 teaspoon snipped fresh lemon verbena*
- 1/2 teaspoon snipped fresh rosemary
- 1/2 teaspoon snipped fresh lemon thyme*
- 1/2 teaspoon salt
- 1 clove garlic, minced
1. Preheat oven to 300 degree F. Butter a 9-inch quiche dish and sprinkle with the bread crumbs; set aside.
2. Separate eggs. Place whites in a medium mixing bowl; set aside. In a large mixing bowl beat the yolks with an electric mixer on medium to high speed for 3 minutes or until thick and lemon color. Add goat cheese, beating just until smooth and creamy. Add creme fraiche, herbs, salt, and garlic and beat until just combined.
3. Wash beaters thoroughly. Beat egg whites with an electric mixer on medium speed until stiff peaks form. Gently fold beaten whites into goat cheese mixture. Pour into prepared dish.
4. Bake for 30 to 35 minutes or until tart is puffed and golden brown and a knife inserted near the center comes out clean. Serve warm. Makes 8 servings.
- If you cant find lemon verbena or lemon-thyme, substitute 1 teaspoon finely shredded lemon peel and 1/2 teaspoon snipped fresh thyme.
- Servings Per Recipe 8,
- cal. (kcal) 174,
- Fat, total (g) 14,
- chol. (mg) 136,
- sat. fat (g) 8,
- carb. (g) 2,
- Monosaturated fat (g) 4,
- Polyunsaturated fat (g) 1,
- sugar (g) 1,
- pro. (g) 9,
- vit. A (IU) 243,
- vit. C (mg) 1,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 0,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 12,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 347,
- Potassium (mg) 63,
- calcium (mg) 71,
- iron (mg) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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