This post is sponsored by Montchevre Goat Cheese. All opinions are my own.

The egg is arguably the most versatile ingredient out there. There is literally an endless amount of things that you can do with an egg. Whether you only have 5 minutes or 5 hours, you can always make something delicious with an egg. From topping a ramen with a soft boiled egg to cracking in a couple of eggs straight into a shakshuka for breakfast, the amount of dishes that star an egg are numerous. So in today’s video I will be teaching you how to make three delicious egg dishes that can feed you or an entire family for any meal of the day. No matter how much time you have, key ingredients like Monchevre Goat Cheese can make even a simple egg dish more interesting.

We will start off with an easy and true classic, an omelette filled with fresh herbs and goat cheese and then finish off with a more hands on and completely from scratch quiche made with freshly milled flour and goat cheese incorporated into an egg batter to create a perfectly creamy quiche with a distinctive flavor profile. To watch the full video click here!

Goat Cheese Omelette

Ingredients:

• 1 tablespoons of butter
• 2 – 3 eggs
• 1 stalk of scallion, finely diced
• 1 stalk of parsley, finely diced
• 2 – 3 tablespoons of Montchevre Crumbled Goat Cheese
• Pepper to taste

Instructions:

1. In a non-stick pan, add in 1 tablespoon of butter and let it melt on low heat.
2. While the butter is melting, crack your eggs into a bowl and whisk until the egg whites have fully combined with the egg yolk.
3. Once the butter has melted, tilt the pan to make sure that the butter has coated the entire surface of the pan. Carefully pour your scrambled eggs into the pan.
4. Using a rubber and flexible spatula gently push any of the cooked portions of the egg towards the center of the pan so that no surface of your omelette gets color. Gently tilt the pan so that the uncooked eggs can pool into any open areas and maintain its circle shape.
5. Once the top of your eggs have cooked about 85% of the way, top it off with some finely diced scallions, parsley, and Montchevre Goat Cheese. Continue to cook until there are little to no visible liquid eggs.
6. Now you may start rolling your omelette using your rubber spatula to help you. Tilt the pan as necessary. Serve immediately and enjoy!

Onion and Bacon Frittata

Ingredients:

• 3 onions, peeled and thinly sliced
• ¼ cup of roughly chopped parsley
• 3 strips of bacon, cut into small pieces
• Salt and pepper to taste
• 5 – 8 eggs
• Shredded cheese

Instructions:

1. Choose any pan that is about 8 inches in diameter and 2 inches deep. Place your bacon strips into the pan on medium heat. Cook the bacon until it is crispy and golden brown in color. Remove the bacon and set aside. Pour off all but 2 -3 tablespoons of bacon fat into a container that you can save for later.
2. Keeping the heat at medium, add in your thinly sliced onions and cook until they are slightly brown in color.
3. In a large bowl, whisk your eggs vigorously until you have incorporated some air into the eggs. You’ll know that you are done whisking when you see lots of little air bubbles on top of your egg mixture.
4. Once your onions have gotten to the light brown stage, add in your crispy bacon. Check the bottom of your pan… if it doesn’t have a nice and thin layer of bacon fat, add in 1 – 2 tablespoons to make sure nothing will stick.
5. Pour in the airy egg mixture and sprinkle on your chopped parsley. Using a rubber spatula, gently move the bottom around just to mix up some of the ingredientes and to let the eggs curdle just a bit. Once everything is mixed up, let the frittata cook and get crispy on one side. In the meantime preheat your broiler to low heat.
6. After 10 – 12 minutes, you should be able to see the edges of your frittata start to coagulate but the center should still be very jiggly.
7. Shred some cheese over the top of your frittata and place into the broiler to melt the cheese and finish cooking your frittata. This should take about 8 – 10 minutes but keep a close eye on it.
8. Take your frittata out of the oven and flip out onto a cutting board or large plate. Cut into slices and enjoy warm.

Note: Please make sure to use a pan with a handle that can take the high heat of your broiler.

Mixed Mushroom Quiche

Ingredients:

• 2 cups of flour
• ½ cup of butter
• 1 egg
• 1 tablespoon of salt
• 2 tablespoons of ice water
• 1 large portobello mushroom, cut into cubes
• ½ cup of oyster mushrooms
• 2 cups of spinach
• 10 eggs
• 1 log of soft Montchevre Goat Cheese Garlic & Herb (about 8 ounces)
• ½ cup of milk
• Sprinkle of salt and pepper

Instructions:

1. In a food processor, add in 2 cups of flour, ½ cup of butter, 1 egg, and 1 tablespoon of salt and pulse until you get a similar texture to wet sand. Slowly stream 2 tablespoons of ice water into the food processor. Dump the dough out and shape into a thick and flat circle. Place into a ziploc bag and let chill for 30 minutes.
2. In a pan on medium heat, add in 1 tablespoon of oil along with 1 large diced portobello. Cook until the mushrooms have released some of its water. About 3 – 4 minutes.
3. Next toss in ½ cup of oyster mushroom and cook for 1 – 2 minutes before finally adding in 2 cups of spinach. Cook until the spinach has fully wilted. Set aside and let cool.
4. In a large bowl, whisk together 10 eggs and 1 log of soft Montchevre Goat Cheese until everything is fully combined. Next, whisk in milk and a sprinkle of salt and pepper. Lastly, whisk the cooled off mushroom mixture. Set aside and work on your pie dough!
5. Once your pie dough has chilled, take it out and roll into a large disk about ¼ inch thick. Be sure to flour your surface and rolling pin to make sure nothing sticks.
6. Oil your chosen baking dish, preferably one with a removable bottom and carefully place the pie dough into your dish. If your dough cracks just push it back together. Freeze for 30 minutes.
7. Preheat your oven to 375 degrees Fahrenheit. In the meantime, place a parchment paper over the top of your frozen pie dough and pour in some uncooked beans or pie weights.
8. Place in the oven and bake for 10 minutes. Remove the weights and use a fork to poke some holes into the crust. Place back into the oven and bake for another 10 minutes.
9. Pour in the egg mixture and bake for about 35 – 50 minutes. Carefully, pop out your quiche and let cool for about 5 minutes. Cut into slices and enjoy!

Choose Your Own “Egg-Venture”

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Ingredients:

Goat Cheese Omelette

• 1 tablespoons of butter

• 2 – 3 eggs

• 1 stalk of scallion, finely diced

• 1 stalk of parsley, finely diced

• 2 – 3 tablespoons of Montchevre Crumbled Goat Cheese

• Pepper to taste

Onion and Bacon Frittata:

• 3 onions, peeled and thinly sliced

• ¼ cup of roughly chopped parsley

• 3 strips of bacon, cut into small pieces

• Salt and pepper to taste

• 5 – 8 eggs

• Shredded cheese

Mixed Mushroom Quiche

• 2 cups of flour

• ½ cup of butter

• 1 egg

• 1 tablespoon of salt

• 2 tablespoons of ice water

• 1 large portobello mushroom, cut into cubes

• ½ cup of oyster mushrooms

• 2 cups of spinach

• 10 eggs

• 1 log of soft Montchevre Goat Cheese Garlic & Herb (about 8 ounces)

• ½ cup of milk

• Sprinkle of salt and pepper

Instructions:

Instructions for Goat Cheese Omelette:

1. In a non-stick pan, add in 1 tablespoon of butter and let it melt on low heat.

2. While the butter is melting, crack your eggs into a bowl and whisk until the egg whites have fully combined with the egg yolk.

3. Once the butter has melted, tilt the pan to make sure that the butter has coated the entire surface of the pan. Carefully pour your scrambled eggs into the pan.

4. Using a rubber and flexible spatula gently push any of the cooked portions of the egg towards the center of the pan so that no surface of your omelette gets color. Gently tilt the pan so that the uncooked eggs can pool into any open areas and maintain its circle shape.

5. Once the top of your eggs have cooked about 85% of the way, top it off with some finely diced scallions, parsley, and Montchevre Goat Cheese. Continue to cook until there are little to no visible liquid eggs.

6. Now you may start rolling your omelette using your rubber spatula to help you. Tilt the pan as necessary. Serve immediately and enjoy!

Instructions for Onion and Bacon Frittata:

1. Choose any pan that is about 8 inches in diameter and 2 inches deep. Place your bacon strips into the pan on medium heat. Cook the bacon until it is crispy and golden brown in color. Remove the bacon and set aside. Pour off all but 2 -3 tablespoons of bacon fat into a container that you can save for later.

2. Keeping the heat at medium, add in your thinly sliced onions and cook until they are slightly brown in color.

3. In a large bowl, whisk your eggs vigorously until you have incorporated some air into the eggs. You’ll know that you are done whisking when you see lots of little air bubbles on top of your egg mixture.

4. Once your onions have gotten to the light brown stage, add in your crispy bacon. Check the bottom of your pan… if it doesn’t have a nice and thin layer of bacon fat, add in 1 – 2 tablespoons to make sure nothing will stick.

5. Pour in the airy egg mixture and sprinkle on your chopped parsley. Using a rubber spatula, gently move the bottom around just to mix up some of the ingredientes and to let the eggs curdle just a bit. Once everything is mixed up, let the frittata cook and get crispy on one side. In the meantime preheat your broiler to low heat.

6. After 10 – 12 minutes, you should be able to see the edges of your frittata start to coagulate but the center should still be very jiggly.

7. Shred some cheese over the top of your frittata and place into the broiler to melt the cheese and finish cooking your frittata. This should take about 8 – 10 minutes but keep a close eye on it.

8. Take your frittata out of the oven and flip out onto a cutting board or large plate. Cut into slices and enjoy warm.

Note: Please make sure to use a pan with a handle that can take the high heat of your broiler.

Instructions for Mixed Mushroom Quiche:

1. In a food processor, add in 2 cups of flour, ½ cup of butter, 1 egg, and 1 tablespoon of salt and pulse until you get a similar texture to wet sand. Slowly stream 2 tablespoons of ice water into the food processor. Dump the dough out and shape into a thick and flat circle. Place into a ziploc bag and let chill for 30 minutes.

2. In a pan on medium heat, add in 1 tablespoon of oil along with 1 large diced portobello. Cook until the mushrooms have released some of its water. About 3 – 4 minutes.

3. Next toss in ½ cup of oyster mushroom and cook for 1 – 2 minutes before finally adding in 2 cups of spinach. Cook until the spinach has fully wilted. Set aside and let cool.

4. In a large bowl, whisk together 10 eggs and 1 log of soft Montchevre Goat Cheese until everything is fully combined. Next, whisk in milk and a sprinkle of salt and pepper. Lastly, whisk the cooled off mushroom mixture. Set aside and work on your pie dough!

5. Once your pie dough has chilled, take it out and roll into a large disk about ¼ inch thick. Be sure to flour your surface and rolling pin to make sure nothing sticks.

6. Oil your chosen baking dish, preferably one with a removable bottom and carefully place the pie dough into your dish. If your dough cracks just push it back together. Freeze for 30 minutes.

7. Preheat your oven to 375 degrees Fahrenheit. In the meantime, place a parchment paper over the top of your frozen pie dough and pour in some uncooked beans or pie weights.

8. Place in the oven and bake for 10 minutes. Remove the weights and use a fork to poke some holes into the crust. Place back into the oven and bake for another 10 minutes.

9. Pour in the egg mixture and bake for about 35 – 50 minutes. Carefully, pop out your quiche and let cool for about 5 minutes. Cut into slices and enjoy!