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Flavorful Zucchini Quiche with Goat Cheese

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A quick and easy zucchini quiche featuring creamy goat cheese and tangy sun-dried tomatoes, perfect for any occasion and packed with fresh, comforting flavors.

Ingredients

Scale
  • 1 1/4 cups (150g) all-purpose flour
  • 1/2 cup (115g) cold unsalted butter, cut into small cubes
  • 3–4 tablespoons ice water
  • Pinch of salt
  • 2 medium zucchinis, thinly sliced
  • 4 oz (115g) goat cheese, softened
  • 1/2 cup sun-dried tomatoes, chopped (packed in oil)
  • 4 large eggs, room temperature
  • 1 cup (240ml) whole milk or half-and-half
  • 1 teaspoon fresh thyme, chopped
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon olive oil

Instructions

  1. Make the crust dough: In a large bowl, combine 1 1/4 cups all-purpose flour and a pinch of salt. Add cold butter cubes and use a pastry cutter or fork to blend until mixture resembles coarse crumbs with some pea-sized bits. Slowly add ice water, 1 tablespoon at a time, mixing just until dough holds together when pressed. Form dough into a disc, wrap in plastic, and chill in fridge for at least 30 minutes.
  2. Prepare the filling: Thinly slice 2 medium zucchinis. Heat 1 tablespoon olive oil in a skillet over medium heat. Sauté zucchini slices for 4-5 minutes until just softened but not browned. Remove from heat and let cool slightly.
  3. Mix custard base: In a medium bowl, whisk together 4 large eggs and 1 cup whole milk until smooth and pale. Add 4 oz softened goat cheese, stirring until mostly incorporated with some soft lumps. Fold in 1/2 cup chopped sun-dried tomatoes and 1 teaspoon fresh thyme. Season with salt and pepper to taste.
  4. Roll out the crust: On a lightly floured surface, roll chilled dough into a 12-inch circle about 1/8 inch thick. Transfer to a 9-inch pie dish, pressing gently to fit and trimming excess edges. Prick bottom with a fork.
  5. Blind bake the crust: Line crust with parchment paper and fill with pie weights or dried beans. Bake at 375°F (190°C) for 15 minutes. Remove weights and parchment, then bake an additional 5 minutes until crust begins to turn golden.
  6. Assemble and bake: Layer sautéed zucchini evenly over crust. Pour egg and goat cheese mixture on top, spreading gently. Bake at 375°F (190°C) for 30-35 minutes until custard is set and top is lightly golden. Knife inserted in center should come out clean.
  7. Cool and serve: Let quiche cool for at least 10 minutes before slicing to help filling firm up and flavors mellow.

Notes

Sauté zucchini to reduce moisture and prevent soggy quiche. Blind bake crust to keep it crisp. Let quiche rest after baking for best texture. Use almond flour for gluten-free crust and vegan substitutes for dairy-free version. Tent crust edges with foil if browning too quickly.

Nutrition

Keywords: zucchini quiche, goat cheese, sun-dried tomato, easy quiche recipe, homemade quiche, brunch recipe, savory pie

Find it online: https://nanarecipes.info/flavorful-zucchini-quiche-with-goat-cheese-easy-homemade-recipe/