Spinach-Goat Cheese Quick Bread. Let me tell you about Spinach & Goat Cheese Quick Bread. Sautéed spinach and goat cheese are the signature ingredients yet there's so much more happening here. Fresh rosemary and thyme, cracked black pepper, garlic and lemon zest are swirled throughout this moist and tender bread.

Try mixing up this quick bread-which stars the classic Provencal pairing of goat cheese and rosemary-as soon as you get home from work. That's enough time for you to change into some comfy clothes, warm up a can of soup, toss a bit of salad-and pour yourself a glass. wow baked goat's cheese without baking I love it!! The salad can always be revamped but the spinach or mesclun mix seems to pair really well with the I thought the 'baked' goat cheese was delicious. You can cook Spinach-Goat Cheese Quick Bread using 15 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Spinach-Goat Cheese Quick Bread

It's 3/4 cup of sour cream.
Prepare 1/2 cup of vegetable oil.
It's 2 large of eggs.
Prepare 1 3/4 cup of all-purpose flour.
You need 1 tbsp of granulated sugar.
You need 1 tbsp of thyme.
You need 1 1/2 tsp of baking powder.
It's 1 tsp of lemon zest.
Prepare 1/2 tsp of salt.
It's 1/2 tsp of ground black pepper.
It's 1/4 tsp of baking soda.
Prepare 5 oz of chopped spinach.
You need 1 clove of garlic, sliced.
It's 1 of olive oil, extra virgin.
Prepare 4 oz of goat cheese, crumbled.

I used panko 'italian style' bread crumbs. I thought the cool greens with the warm cheese was good but. For a more rustic look, crumble the goat cheese and scatter it over the filling instead of arranging the slices in the tart shell. Add a large handful of the spinach and cook over moderately high heat, stirring, until wilted.

Spinach-Goat Cheese Quick Bread instructions

Preheat oven to 350°F Fahrenheit and line a 9 by 5 inch loaf pan with parchment paper, leaving an overhang on two sides. Spray with cooking spray..
Whisk sour cream, vegetable oil and eggs together in a bowl..
Separately mix together flour, sugar, thyme, baking powder, lemon zest, salt, pepper and baking soda..
Fold dry ingredients into the wet ingredients..
Saute spinach with sliced garlic in olive oil until heated through; cool. Add the spinach and goat cheese to the batter..
Pour batter into prepared pan. *I used 3 mini loaf pans. Too cute!*.
Bake 30 to 50 minutes or until toothpick inserted in center comes out clean..

Transfer to a colander set over a bowl. Repeat until all of the spinach has been. A little fresh goat cheese and a touch of butter are just enough to make this spinach soup silky, creamy and a little nutty--but not enough to overdo it. This soup was easy and a good way to use up wilting spinach. I substituted blue cheese as I didn't have goat cheese.