I love making chevre' and raw goat milk cheddar (aged) whenever we have extra goat's milk not being used making caramels.
Here's my own goat cheese quiche recipe - perfect for a brunch, lunch and afternoon lite bite.
Step one: Make a pie shell that you will use to line the bottom of your pie dish. Any size pie dish and when I just don't have time to make a "from scratch" pie shell I use Trader Joes pie shells (the ones that are in the freezer section. Two come rolled up in one box. I generally make two quiches at once.
Line the pie shell with the crust and bake it at 400 for about 5 minutes. Watch it so it doesn't burn.
If you notice on the image below - I didn't take time to make it all nice and fancy - generally, I do.
Step two: After the crust is a golden brown put it on your counter and make your first layer of cheese your soft cheese - chevre (goat cheese). If you don't make your own find the freshest you can and I put at least a half of a pint in each quiche. Trader Joes also has nice chevre. It comes in a log.
Step three: Next I add sliced cheddar. Again, I use my own goat cheese cheddar that I've aged. But use any cheddar and add slices like I show you in the picture below.
Step four: Since we garden, I like to add something green from the garden and my "go to" is our garlic chives. I just snip whatever amount I think would be yummy.
Step five: Here's my only non-goat cheese addition to my quiche. My third layer is the shredded parmesan reggiano cheese. I love the tanginess of that cheese and again I use a bit of it.
Step six: I beat up 4 eggs and add just a bit of heavy cream - beat it well and add salt and pepper and pour it on top of the layers. THEN - I actually mix the layers together. You can add all the cheese in a bowl WITH the egg/cream mixture FIRST and then pour into shell.
Step seven: Put the quiche back in the oven at 350 and cook till done - where a knife goes in and slides out clean. Usually it's about 25-30 minutes.
Bon Appetit! From the farm house kitchen.