{"id":15615,"date":"2010-10-04T23:18:23","date_gmt":"2010-10-05T03:18:23","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=15615"},"modified":"2010-10-04T23:29:11","modified_gmt":"2010-10-05T03:29:11","slug":"sun-dried-tomato-and-goat-cheese-quiche%e3%82%b5%e3%83%b3%e3%83%89%e3%83%a9%e3%82%a4%e3%83%88%e3%83%9e%e3%83%88%e3%81%a8%e7%be%8a%e3%83%81%e3%83%bc%e3%82%ba%e3%81%ae%e3%82%ad%e3%83%83%e3%82%b7","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=15615&lang=en","title":{"rendered":"Sun-Dried Tomato and Goat Cheese Quiche
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\"\"<\/a><\/p>\n

Sun-Dried Tomato and Goat Cheese Quiche<\/strong>
\nLunch October 3, 2010<\/em><\/p>\n

The taste and texture of goat cheese are quite unique and I bet it’s a kind of cheese that you either love or hate. The first time I tried goat cheese over 10 years ago, I didn’t like it very much, but before long I quickly became a fan.<\/p>\n

If you like goat cheese, this is a great way to enjoy it. Coarsely chopped sun-dried tomato, green onion, and crumbled goat cheese were added to egg, heavy cream, sugar, salt, and pepper, and the mixture was poured into pie crust. If you use store-bought frozen pie sheet, quiche is a super easy and elegant brunch dish you can make. The quiche was served with soy\/balsamic marinated mushrooms.<\/p>\n

Sun-dried tomato and goat cheese quiche: frozen pie crust, eggs, heavy cream, sun-dried tomato, goat cheese, green onion, sugar, salt, pepper<\/p>\n

Marinated mushrooms: mushrooms, soy sauce, balsamic vinegar, olive oil, sugar, salt, pepper<\/p>\n

Click here<\/a> for recipe information.<\/p>\n

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\"\"<\/a> \"\"<\/a><\/p>\n

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\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751<\/a> \"\"<\/a><\/p>\n

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Sun-Dried Tomato and Goat Cheese Quiche Lunch October 3, 2010 The taste and texture of goat cheese are quite unique and I bet it’s a kind of cheese that you either love or hate. The first time I tried goat cheese over 10 years ago, I didn’t like it very much, but before long I […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8],"tags":[],"class_list":["post-15615","post","type-post","status-publish","format-standard","hentry","category-breakfast"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/15615","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=15615"}],"version-history":[{"count":27,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/15615\/revisions"}],"predecessor-version":[{"id":15669,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/15615\/revisions\/15669"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=15615"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=15615"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=15615"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}