Zucchini and Goat Cheese Quiche
I pretty much keep zucchini in my fridge at all times, especially in the springtime. It is such a great, versatile vegetable! (I made it last weekend in a Mediterranean dish, and planning to make Zoodles tonight.) This quiche could easily be made for a brunch, or for a dinner. Serve it with a side salad, or even a fruit cup.
- 4 cups thinly sliced zucchini (about 3 medium)
- (Note: I would use 1/2 cup milk, but I was all out!)
- 2 teaspoons dried thyme (or fresh thyme)
- 1/2 teaspoon each salt and garlic powder
- 3 ounces goat cheese (I actually used Boursin for this recipe)
- Preheat oven to 400°. Prebake pie crust with weights for 15 minutes (with tin foil, and 5 without. Until light brown.)
- 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 (Use Mandolin to slice evenly.)
- In a large bowl, whisk eggs and seasonings until blended.
- Sprinkle goat cheese evenly over bottom of prepared crust; arrange zucchini over cheese.
- Carefully pour egg mixture over zucchini; top with extra thyme.
- Bake on a lower oven rack 30-40 minutes or until a knife inserted near the center comes out clean and crust is golden. Cover edge loosely with foil during the last 15 minutes if needed to prevent overbrowning.
- Let stand 10 minutes before cutting into wedges.