Welcome to Martina’s kitchen, where we’re about to take an imaginary trip to summer in France, with this Zucchini Quiche. This savoury pie brings together the freshness of zucchini, the tanginess of goat cheese, and the richness of a buttery crust to create a dish that’s both comforting and elegant. Let me warn you, this dish does take a bit of time at first. However, once you get the hang of it, this will become your go to dish to host and impress your guests.
What is Zucchini quiche?
A quiche is a versatile savory pie originating from French cuisine. It typically consists of a pastry crust filled with a savory custard made from eggs and cream or milk, which can be customized with various fillings. In my version, i’m featuring tender slices of zucchini and creamy goat cheese for a delightful twist.
Ingredients you’ll need:
For the Crust:
- 185 g (1 +1/4 cup) flour
- 100 g cold butter
- 1/2 tsp salt
- 3 tbs ice-cold water (can be more or less)
Filling (Basic recipe):
- 4 eggs
- 1/4 cup crème fraiche or cooking cream
- 1/2 cup gruyere cheese (mozzarella or any cheese that melts works too)
- 1 tsp salt
- Pepper
- Basil or any herb
For Zucchini & Goat Cheese Quiche:
- 1 zucchini sliced
- 1/2 cup green onion cut into small discs
- 1/2 cup goat cheese (to top before baking)
How to make Zucchini Quiche:
Start by preparing the crust. In a bowl, mix flour and salt. Add cold butter and incorporate it into the flour using your fingertips until the mixture resembles coarse crumbs.
Gradually add ice-cold water, a tablespoon at a time, mixing until the dough comes together. Shape it into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Preheat your oven to 375°F (190°C). Roll out the chilled dough on a floured surface and transfer it to a pie dish. Press the dough into the bottom and sides of the dish, trimming any excess.
To prevent a soggy crust, blind bake the crust before adding the filling. Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for about 15 minutes, then remove the parchment paper and weights and bake for an additional 5 minutes, until the crust is lightly golden.
Pre-cook zucchini slices and green onion in a pan for around 5 minutes. Arrange zucchini slices and green onion on top of partially baked quiche crust.
For the filling, whisk together eggs, crème fraiche, cheese, salt, pepper, and herbs in a bowl. Pour the mixture on top of the zucchini slices and green onions.Crumble goat cheese over the vegetables.
Bake the quiche for 30-35 minutes or until the filling is set and the crust is golden brown. Allow it to cool slightly before slicing and serving.
Variations:
Experiment with different fillings to customize your quiche according to your taste preferences. Try adding sautéed mushrooms, roasted red peppers, spinach, or sun-dried tomatoes for a flavorful twist.
Here are some topping combinations for Quiche that I like:
- Spinach and Feta Quiche:
- Sautéed spinach
- Crumbled feta cheese
- Diced sun-dried tomatoes
- Mushroom and Swiss Quiche:
- Sliced mushrooms (sautéed until golden brown)
- Shredded Swiss cheese
- Chopped fresh thyme or rosemary
- Bacon and Caramelized Onion Quiche:
- Cooked bacon (chopped or crumbled)
- Caramelized onions
- Shredded Gruyere cheese
Feel free to mix and match these toppings or customize them further to suit your taste preferences. Enjoy experimenting with different flavor combinations!
Tips from Chef Mar for Zucchini quiche:
- For added flavor, sauté the zucchini slices and green onions in olive oil until they’re slightly caramelized before adding them to the quiche.
- If you don’t have pie weights or dried beans for blind baking, you can use rice or lentils as a substitute.
What to serve with quiche:
Zucchini Quiche with Goat Cheese pairs wonderfully with a crisp green salad dressed in a light vinaigrette. You can also serve it alongside roasted potatoes or fresh fruit for a complete meal.
Frequently Asked Questions:
- Can you freeze quiche? Yes, quiche can be frozen either before or after baking. Wrap it tightly in plastic wrap or aluminum foil and store it in an airtight container. To reheat, thaw it overnight in the refrigerator and bake it in a preheated oven until heated through.
- Can you use pre-made dough? Absolutely! Pre-made pie crust or puff pastry can be used as a time-saving alternative. Just follow the package instructions for baking.
- How do you make it with puff pastry? Instead of lining a pie dish with traditional pie crust, you can use puff pastry sheets. Simply roll out the puff pastry, line the dish with it, and proceed with the filling and baking instructions.
- How do you reheat quiche? To reheat leftover quiche, place individual slices on a baking sheet and warm them in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through.
Now that you have all the tips and tricks, it’s time to head to the kitchen and whip up this delicious Zucchini Quiche with Goat Cheese. Bon appétit!
I HOPE YOU LIKED THIS ZUCCHINI QUICHE RECIPE! IF YOU LIKED THESE RECIPES, HERE ARE OTHER RECIPES YOU MIGHT LIKE AS WELL:
HEALTHY BROCCOLI SOUP + HOMEMADE CROUTONS!
ZUCCHINI CORN CHOWDER SOUP (VEGAN)
My goal is to get you to cook and experiment in the kitchen, even if you are not an expert. If you would like to get to know me more, follow me on instagram : Lifestylemartina. Looking forward to seeing you there!
If you enjoyed this recipe, please let me know in the comments below 
With love, Martina
Zucchini Quiche with Goat Cheese
Ingredients
For the Crust:
- 185 g 1 +1/4 cup flour
- 100 g cold butter
- 1/2 tsp salt
- 3 tbs ice-cold water can be more or less
Filling (Basic recipe):
- 4 eggs
- 1/4 cup crème fraiche or cooking cream
- 1/2 cup gruyere cheese mozzarella or any cheese that melts works too
- 1 tsp salt
- Pepper
- Basil or any herb
For Zucchini & Goat Cheese Quiche:
- 1 zucchini sliced
- 1/2 cup green onion cut into small discs
- 1/2 cup goat cheese to top before baking
Instructions
- Start by preparing the crust. In a bowl, mix flour and salt. Add cold butter and incorporate it into the flour using your fingertips until the mixture resembles coarse crumbs.
- Gradually add ice-cold water, a tablespoon at a time, mixing until the dough comes together. Shape it into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat your oven to 375°F (190°C). Roll out the chilled dough on a floured surface and transfer it to a pie dish. Press the dough into the bottom and sides of the dish, trimming any excess.
- To prevent a soggy crust, blind bake the crust before adding the filling. Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for about 15 minutes, then remove the parchment paper and weights and bake for an additional 5 minutes, until the crust is lightly golden.
- Pre-cook zucchini slices and green onion in a pan for around 5 minutes. Arrange zucchini slices and green onion on top of partially baked quiche crust.
- For the filling, whisk together eggs, crème fraiche, cheese, salt, pepper, and herbs in a bowl. Pour the mixture on top of the zucchini slices and green onions.
- Crumble goat cheese over the vegetables.
- Bake the quiche for 30-35 minutes or until the filling is set and the crust is golden brown. Allow it to cool slightly before slicing and serving.
Notes
- Calories: 275
- Total Fat: 18g
- Saturated Fat: 10g
- Cholesterol: 120mg
- Sodium: 450mg
- Total Carbohydrate: 16g
- Dietary Fiber: 1g
- Sugars: 1g
- Protein: 10g
Martina is a trained and experienced chef. She has worked as a Chef in multiple restaurants in the Netherlands. Currently, she works as a Marketing Manager for a Start-up in The Hague. In her spare time, she cooks and bakes delicious recipes to host friends and shares all of her best recipes and tips through her blogs.
