Whole Story

The Official Whole Foods Market® Blog

Goat Cheese and Leek Quiche

By Archive, June 4, 2007  |  Meet the Blogger  |  More Posts by Archive
Tune in for a delicious recipe that incorporates Goat Cheese and learn a bit about this "secret ingredient" in the process. Fellow Foodies, We’re happy to be posting our 5th episode, featuring our 365 Organic Everyday Value (tm) Goat Cheese, and we hope you are enjoying the show and finding the recipes and information inspiring. We’ve been taking your feedback as we go along and hopefully you’ve seen it show up in the way we’re editing the show. We shoot 10 shows at a time (all in a few days in the kitchen and a few trips across the country to visit our stores and talk with our customers), so you’ll really start to see some big changes after the 10th episode! We’ll have some extremely exciting special guests and we’ll take some field trips that will be educational and fun. Thanks for watching and let Scott know what you think!

 

15 Comments

Comments

Rob says ...
Thanks Scott! This was another great job with fantastic ingredients. As a stay at home dad I look forward to the new episodes every Monday. The video blogs are very interesting, educational and enjoyable to watch. I think you need to plan a trip to the Columbus, Ohio, area in the future and do a cooking demonstration in store! Thanks again!
06/04/2007 3:02:34 PM CDT
Penny Pincher says ...
Do they really milk the goats by hand? That's wild and very interesting if indeed it's true. How about a video featuring that goat farm?
06/04/2007 9:34:07 PM CDT
scott says ...
Rob, thanks so much for the positive feedback. We're so glad you are enjoying the show and getting some dinner ideas out of it. Penny Pincher, yes, they truly are milked by hand! In the coming future, you WILL start to see us visiting farms, kitchens and all kinds of little "field trips" on the show. We're really excited about going deeper on some really cool products.
06/06/2007 8:26:30 AM CDT
Betty says ...
I've just rediscovered Whole Foods; and it's been too long! I'm off to buy some leeks, pie crusts, eggs, and whole nutmegs! These videos are really great.
06/06/2007 9:42:56 AM CDT
Kimberly Yates says ...
Another great recipe! I'm so enjoying these videos!
06/06/2007 9:50:32 AM CDT
scott says ...
Betty and Kimberly, thank you very much for the kind comments. This is one recipe where you can feel comfortable experimenting. For example, you can use almost any blanched veggie you like, as long as you let them completely drain and dry before you assemble the quiche. If you are using a leafy green, like spinach, be sure to squeeze it between two plates to remove all the water. Happy cooking....
06/07/2007 8:00:57 PM CDT
Kal says ...
there is a book titled " Real men dont eat quiche " by Lee lorenz. After making this recipe , I totaly disagree . It was great , thanks scott
06/08/2007 10:11:55 AM CDT
scott says ...
Kal, I'm glad that you enjoyed it. And that you eat quiche.
06/08/2007 4:15:08 PM CDT
Jan says ...
Great recipe, Scott. And thanks for reminding us at the end that we can make any quiche with eggs, pie crust, milk and cream. I think I'll go improvise something right now.
06/09/2007 1:36:04 PM CDT
lynda says ...
I love Scott! He makes me feel like I can really make these things. I'd love to see a show about a big holiday/celebratory feast I could make (easily) for when we have friends and family over. I made the quiche and it was a big hit.
06/10/2007 8:35:20 AM CDT
scott says ...
Jan, you really can! Have fun. Glad you enjoyed the recipe, Lynda! Keep the feedback coming.
06/15/2007 1:45:19 PM CDT
Joanna says ...
Today I was catching up on the S.I. episodes, and decided I'd attempt my very first quiche......inspired by this segment. I was a little bummed out because my local WFM produce section was out of leeks. But I flashed back to an EARLIER episode, and remembering the asparagus/prosciutto combo, I decided to wing it and combine the two recipes. So, as I type, we're waiting on two pieshells full of Goat Cheese, Asparagus, Prosciutto, Sundried Tomato Shallot, Green Onion, Quiche goodness. Has it been 40 minutes yet??? *insert stomach growl here* Anyway, sincere thanks to y'all for the cooking inspiration! Even if it doesn't turn out to be the best thing in the world (but seriously, how could that happen), it was a blast putting it together and venturing out and trying something totally different from what I'd usually try. I *LOVE* this whole blog. Scott, you're a natural.
06/16/2007 11:25:51 PM CDT
scott says ...
Joanna, thank you for the note! We're thrilled that you experimented with the recipe and I hope it was delicious. Keep watching and keep experimenting!
06/20/2007 8:11:28 AM CDT
Mauren says ...
Cannot open
04/01/2009 2:21:06 PM CDT
hsiaw says ...
@Mauren Hi, it seems to be working on our side. What browser are you using and have you downloaded Flash?
04/01/2009 2:33:29 PM CDT