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