Savory Muffins : tomato & goat cheese

A savory sweet to bring for a snack or a lunch break, it goes great with greens, salad etc...

I took that recipe from "Delectation culinaire"'s blog

  Réalisation    I had never tried a savory muffins... well, it's exactly like a sweet one ! 

Easy, quick and you can adapt the recipe according to your tastes.

The longest part is to chop the goat cheese and remove the tomato seeds, but that's optionnal.

I had a little problem with the original recipe, I had to put one more egg in the mix. You may have the same issue as me.

  Dégustation    Texture is really light and fluffy :) Absolutely delicious and with a lot of flavours.

  Conclusion     This recipe could be a cake instead of a muffin, but a muffin shap is cuter, right ?

À venir : more savory muffins ! ;)

For 6 to 8 savory muffins

   You will need :   

1/2cup flour (5,3oz/150gr)

1/2cup of chopped goat cheese (5,3oz/150gr)

1 big tomato

- or too small ones -

2tsp baking powder

- 1,5tsp double acting baking powder -

1 large egg

- or 2 smalls -

1/4 cup milk (2,7oz/8cL)

1/6 cup olive oil (2oz/6cL)

+1tsp herbes de provence mix

Preheat the oven at 375°F

Preparation

Drop the tomato 30 seconds in boiling water, and 30 secondes in cold water. 

Dry, peel and cut the tomato in half. Remove the seeds and the stem.

Cut it in dice, reserve.

\\ Tomato seeds will glue themself on your intestin's, avoid eating them :) //

Chopp the goat cheese in a bowl

\\ The easiest way to do it is an a bowl //

Préparer la pâte

Stir flour with baking powder, tomato and herbs.

In another bowl, stir by hand milk, oil and egg(s).

Mix well, then add the flour-mix in 4 times.

Stir in by hand the goat cheese.

Fill your muffin tins

Cook 12 to 15 minutes,

Let it cool before turn out !

Quiche with leeks, proscuitto and goat cheese

Here is a quiche with leeks as I love them

For a quiche of 6 people (10inch)

If you have a 9inch pan, put only 6fl.oz of milk

   You will need :   

1 pâte brisée with salted butter, pepper and a pinch of ground nutmeg

- I also put 1 pinch of ground thym -

1 lb of leeks

7.4 fl.oz of milk

2 eggs

1 big pinch of ground nutmeg

shredded cheese

salt and pepper

optionnal :

2 slices of prosciutto, italian ham

- for a salty and crusty touch -

1.4 oz of fresh goat cheese (40gr)

-for its softness -

The leeks

Remove the exterior leaves and the dark green extremity, the hard ones.

It's kinda like sharpening a pencil, you will just have the thin and light leaves left.

Cut them in half (the long side), and then in half cylinder of 1/2inch each

Wash them carefully to remove all the dirt that may be left between the leaves, 

and use a colander to dry them off

Cook them : in a pan with some butter and salt at low heat

- they must not get any coloration, they just have to get softer -

OR in boiling water : 6 to 7 minutes in salted boiling water

OR steam-cooking

- I eat a lot of cakes, so I cook them without any butter -

Dry them with a colander and set aside on an absorbant paper

Turn the oven on at 450°F

The dough

Do your shortcrust dough, flatten it to 0,1 inch thick

Place it in your pie mold, stab it with a fork at equal distance and put it in the oven for 4 minutes

If your mold is in silicone, make a cylinder of alluminium to put as a circle 

around the edges to avoid them falling down

The filling

Beat the eggs with a hint of salt and a half teaspoon of ground nutmeg,

add the milk, whisk it and set aside

On your pre-cooked dough, spread the goat cheese in pieces,

place the leeks on it carefully, don't forget the edges

Pour little by little your milk/egg mix, it must not go over the crust, otherwise it would be flabby.

If you can't pour it all, don't risk it and stop pouring

- my mold was a little bit wider than 10inch -

Take 2 slices of prosciutto,

cut them in long bands and place them on the top of the quiche carefully,

Spread it all with shredded cheese and some pepper

Put in the oven for 35 minutes at 450°F 

Then turn it off and let it 10 more minutes

It's better to eat it warm :)

Quiche with zucchinis, goat cheese and cumin !

For a 6 people quiche

   You will need:   

3 zucchinis

- 1lb -

2.8 oz of goat cheese

6 fl oz of milk (18cL)

2 eggs

salt, pepper, cumin (caraway) and ground nutmeg

- caraway can be replaced by saffron -

4 tbsp of fresh grated parmegianno

Do a shortcrust dough and add to it 2 pinch of salt, 1tbsp of parmegiano, 

2 pinch of caraway and 1 pinch of nutmeg with the flour

Turn on the oven at 425°F

Flatten your dough, put it in your pie pan, 

sting it with a fork 4 or 5 times at equal distance from each other

Put it in the oven for 4 minutes

Let it cool down a bit outside the oven

- By doing that, you won't have a flabby dough at the end of the cooking -

Wash and peel your zucchinis to create stripes, 

cut them in thin slices and place them carefully on your pre-baked crust 

Beat the eggs with a fork with 2 pinch of salt, then add the goat cheese

and stir it to get an homogeneous cream

Add the cold milk, 2 pinch of cumin and 1 pinch of nutmeg, whisk.

Pour that sauce on your zucchinis to fill up your quiche :

be careful to not pour it under the dough, it would make the flabby crust

Spread parmegian on the top with some pepper

Put in the oven and lower down the temperature at 375°F, let it cook 35 to 40 minutes

Turn off the oven and let it 15 more minutes in it

Bon appetite :)