Potato, Spinach, and Goat Cheese Quiche

Serves 6
1 recipe pie crust (for single crust pie)
2 tablespoons butter
1 small onion, finely chopped (about 1/2 cup)
1 medium Yukon Gold potato, cut into 1/2-inch cubes (about 1 1/2 cups)
10 ounces frozen spinach, thawed and squeezed of all excess liquid
Kosher salt and freshly ground black pepper
5 eggs, beaten
1/4 cup milk
1/4 cup fresh goat cheese
Adjust oven rack to middle position and preheat to 400°F. Roll out pie dough and place in a 9-inch pie plate. Gently prick pie dough all over with a fork making sure that you don't fully puncture the dough. Cover with foil, weight down with pie weights, and refrigerate for 15 minutes. Place in the oven and bake until browned, about 15 minutes. Remove from oven and reserve. Meanwhile, melt butter in a medium skillet over medium high heat. Add onion and cook, stirring, until beginning to brown, about 4 minutes. Add potato, toss to combine, cover, and cook, stirring occasionally, until potato is tender, about 8 minutes. Add drained spinach and season with salt and pepper to taste. Transfer spinach mixture to pie crust. Whisk together eggs and milk then pour over spinach mixture. Dot with goat cheese, pressing the cheese into the quiche so that it's covered with egg mixture. Place in the oven and bake until quiche is puffy and beginning to brown in spots, about 35 minutes. Allow to cool before slicing and serving.
Source

Potato, Squash, and Goat Cheese Gratin

Serves 6
2 medium yellow squash, about 1/2 pound
4 small to medium red potatoes, about 1 pound
3 tablespoons olive oil
4 ounces goat cheese
Salt and freshly ground black pepper
1/4 cup whole milk
1/3 cup freshly grated Parmesan cheese
1 tablespoon thinly sliced basil or thyme leaves
Preheat oven to 400°F. Lightly grease a 1 1/2 to 2-quart casserole dish with a drizzle of olive oil.
Use a mandoline or chef's knife to slice the squash and potatoes into very, very thin slices, 1/8-inch or less. Toss the sliced vegetables with the 3 tablespoons olive oil in a large bowl.
Place 1/3 of the squash and potato slices in the bottom of the dish — no need to layer them squash-potato-squash; just spread evenly — then season with salt and pepper. Top with half of the goat cheese, scattered evenly in large chunks. Repeat with another 1/3 of the vegetables, seasoning again with salt and pepper and topping with the other 1/2 of the goat cheese. Finish by layering on the final 1/3 of the vegetables and seasoning with salt and pepper.
Pour the milk over the entire dish. Top with the parmesan cheese. Bake, covered, for 30 minutes, then uncover and bake 15 more minutes, until the top browns. Scatter on the fresh basil, if using.
Source

julia child's soufflé au fromage: local dairy & spring asparagus salad

Spring Asparagus Salad

with Creamy Raw Milk & Goat Cheese Dressing

serves 2

For the Salad:

2 cups green, leafy lettuce (washed, dried, and chopped)

8-10 stalks asparagus, lightly steamed (about 5 minutes)

3 radishes, sliced thin

2 spring onions, sliced thin

For the Goat Cheese Chive Dressing:

1 egg yolk

1/8 cup goat cheese

splash of raw milk (or regular)

1 tsp chopped chives

salt and pepper to taste

Mix egg yolk and goat cheese with a fork in a small bowl until creamy but pieces of cheese remain visible. Add a splash of raw milk and stir to reach desired consistency. Mix in chives and salt & pepper to taste.

http://localmilk.blogspot.com/2012/04/julia-childs-souffle-au-fromage-local.html