Barbara Adams of Meadow Wild Farm in Barnum, Minnesota sent us this recipe. She told us,
“You can use any combo of veggies in this tart that you have on hand. I’ve used mushrooms, roasted red peppers, scallions, asparagus, and broccoli at different times. This is a lower fat version of a quiche – no cream and the chevre is lower fat than other cheeses (and tastes better, too). You can be as creative as you want with this. It’s always good.
I’ve made a lot of changes to the recipe that I originally got from my friend Mike of Large Hands, neighbor and long-time beef farmer who loves goat milk. He got the recipe from “The Country Today,” May 5, 2010 – courtesy of the National Pork Board.”
Barbara’s Goat Cheese Tart
8 or 9 inch pie shell (store bought or home made)
4 (or so) slices of bacon, cut into ½ inch pieces, fried and drained
Garlic scapes (as many as you want) – fry with the bacon
Big bag of spinach, wilted in the bacon fat, drained, squeezed and chopped
10 oz. chevre (made from our girls’ milk, of course)
4 farm-fresh eggs
1 cup goat milk
½ tsp. salt
½ tsp. pepper
Preheat the oven to 325F.
Place unbaked pie shell in your pie pan. Scatter bacon and garlic scapes over the bottom. Then scatter the chopped spinach over that.
Mix the chevre, eggs, milk, and seasonings and pour over the veggies/bacon mix.
Bake for about an hour in 325F oven or until set. Serve warm or room temp.