Zucchini-Goat Cheese Quiche

Zucchini-Goat Cheese Quiche

Posted on

Zucchini-Goat Cheese Quiche

Tra Publishing

From SEASONAL PANTRY by Benoît Castel. This quiche is one of several variations from The Seasonal Pantry, but feel free to use whichever veggies you have on hand.

Ingredients

  • Savory Tart Dough or a prebaked 8-inch (20-cm) tart shell
  • Butter, for greasing
  • Quiche Custard Base
  • ⅔ cup (150 g) crème fraîche
  • ⅔ cup (160 ml) heavy cream
  • 6 eggs
  • Freshly grated nutmeg
  • Salt and pepper
  • Zucchini-Goat Cheese Quiche
  • 1 green zucchini
  • 1 yellow zucchini
  • 1 green bell pepper
  • 7 oz (200 g) fresh goat cheese

Directions

  1. Preheat the oven to 325°F (160°C) if blind baking the tart dough. Preheat to 340°F (170°C) if you have a prebaked tart shell.

  2. To make the quiche custard base, in a mixing bowl, whisk together the crème fraîche and heavy cream. Add the eggs and a pinch each of freshly grated nutmeg, salt, and pepper. Mix until the eggs are thoroughly incorporated.

  3. If the savory tart dough has not been prebaked, butter an 8-inch (20-cm) tart pan. Roll out the dough to about ⅛ inch (3 mm) thick. Gently lift the dough like a tablecloth to relax it, then place it in the prepared tart pan (reserve any leftover dough for another use). Prick the dough on the base with a fork. Place parchment paper over the dough and fill with pie weights or dried beans. Bake for 30 minutes—the base should remain slightly underdone to protect it during the final bake. Remove from the oven, carefully remove the pie weights, and cool.

  4. In the meantime, using a mandoline, slice the zucchini and bell pepper into ribbons and set aside. Crumble the goat cheese over the base of the prebaked crust and top with the zucchini and bell pepper ribbons.

  5. Pour the chosen filling into the prepared tart shell. Fill to the top with the custard base and bake at 340°F (170°C) for 1 hour or until the crust is golden brown and the center of the quiche barely jiggles. Insert a knife about an inch from the edge and, if it comes out clean, it’s ready. Remove quiche from the oven and let cool completely. Run a knife around the tart ring to release the crust.