*  Exported from  MasterCook II  *
 
                             GOAT CHEESE QUICHE
 
 Recipe By     : Los Angeles Times 4-25-96
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Cheese/Eggs
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      3/4  cup           whipping cream
    2                    eggs
                         Salt
                         Freshly ground black pepper
      3/4  cup           shredded Swiss cheese
      3/4  cup           shredded jalapeno jack cheese
      1/2  cup           shredded mozzarella cheese
      1/4  cup           soft goat cheese
      1/4  cup           cream cheese
      1/8  teaspoon      minced garlic
    1      tablespoon    chives
                         Pre-baked pastry for (9-inch) tart
 
 1) Whisk together whipping cream, eggs and dash each salt and pepper.
 
 2) Combine shredded Swiss, jalapeno, jack and mozzarella cheeses in 
 small bowl. In another bowl, beat goat cheese, cream cheese, garlic, 
 chives, 1/2 teaspoon salt and pepper to taste until smooth.
 3) Scatter shredded cheeses over bottom of pastry. Spoon goat cheese 
 mixture in small dollops over top. Slowly pour egg mixture over all. 
 Place tart pan on baking sheet to make handling easier and catch any 
 overflow.
 4) Bake at 375 degrees until top is lightly browned, about 35 to 40 
 minutes. Set aside 10 minutes before cutting. Serve warm or at room 
 temperature. 
 NOTE: Can be made a day ahead and refrigerated. Let come to room 
 temperature before reheating. Bake at 300 degrees until warm, not hot,
  about 15 minutes.
  Makes 8 to 12 servings. Each serving contains about: 413 calories; 
 411 mg sodium; 115 mg cholesterol; 33 grams fat; 18 grams 
 carbohydrates; 13 grams protein;0.08 gram fiber. Typed by Lynn Thomas.
   Copyright Los Angeles Times 4-25-96. Lynn’s notes: This makes a 
 wonderful, rich quiche that would be good as an appetizer or a main 
 dish meal. Good enough to serve to company!
 
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