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. 
  • Prepared pie crust
  • 4 cups thinly sliced zucchini (about 3 medium)
  • 3 large eggs
  • (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
  • 1/4 teaspoon pepper
  • 3 ounces goat cheese (I actually used Boursin for this recipe) 
  • Directions:
  • 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.


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