Zucchini & Goat Cheese Quiche (Quiche de Courgettes au Chèvre)

Last weekend was Easter and we made a whole bunch of brunchy things to eat. This fresh, Spring-like Zucchini and Goat Cheese Quiche was one of them. It has super fresh zucchini from the farmer’s market in it, some yummy free-range eggs, a homemade crust… YUM! It’s just filled with so much goodness.

When you’re cooking it, here are a few things to note:

Don’t have time to make crust – you can eliminate an hour and a half from the coking and chilling time if you use store-bought pastry dough. Boom! Time saver!
Use any kind of milk. I’ve made this with almond and whole milk and it tastes the same!
Don’t have zucchini? This would be great with asparagus, fresh spinach, peppers…. change it up and see how you like it!
Don’t have goat cheese? Use feta or cheddar. They both taste good in this too! It’s a very forgiving recipe. 🙂

What’s your favorite kind of quiche? This might be my fav but I have a few others here I like, too! Let me know in the comments below!

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Zucchini & Goat Cheese Quiche (Quiche de Courgettes au Chèvre)

Servings: 8 slices
Time: 30 minutes + chilling time (about 2 hours)
Difficulty: easy
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Ingredients

1 1/4 cups all-purpose flour
3 tablespoons chilled unsalted butter, diced
2 ounces cream cheese, cut into small pieces
¼ cup plain whole-milk yogurt
7 ounces zucchini (about 1 large zucchini), very thinly sliced
¾ teaspoon kosher salt, divided
1 ¼ cups milk, any kind
1 teaspoon fresh thyme, chopped
½ teaspoon freshly ground black pepper
3 large eggs, lightly beaten
2 ounces plain firm goat cheese, crumbled

Directions

Lightly spoon flour into dry measuring cups; level with a knife. Place flour, butter, and cream cheese in the bowl of a food processor; pulse until mixture resembles coarse crumbs. Add yogurt; pulse just until mixture comes together (if dough is dry, add 1-2 tablespoons ice cold water). Wrap dough in plastic wrap, and shape into a 1-inch-thick disk. Refrigerate at least 1 hour.
Preheat oven to 400 degrees.
Roll dough out on a lightly floured surface to fit a 10-inch pie or tart pan, pressing dough against bottom and up sides of pan. Pierce bottom of dough liberally with a fork. Line bottom of dough with parchment paper; arrange pie weights or dried beans on parchment paper. Bake for 15 minutes. Remove pie weights and parchment paper; bake for 5 minutes or until crust is lightly browned. Cool slightly.
While crust is cooling, place zucchini in a large bowl; sprinkle with 1/2 teaspoon salt. Let stand 15 minutes or until liquid is released. Drain in a colander, squeezing a handful at a time to remove liquid, and pat dry.
Combine remaining 1/4 teaspoon salt, milk, thyme, pepper, and eggs in a bowl, stirring with a whisk. Sprinkle goat cheese evenly over bottom of prepared crust; arrange zucchini over cheese. Carefully pour egg mixture over zucchini. Bake for 30 minutes, or until egg is set.
Once done, let stand 10 minutes. Cut into wedges and enjoy!