Goat Cheese Crumbled Summer Veggie Quiche
User Reviews
5
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Prep Time
10 mins
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Cook Time
50 mins
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Total Time
1 hr
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Servings
6 people
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Calories
434 kcal
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Course
Breakfast
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Cuisine
Mediterranean
Goat Cheese Crumbled Summer Veggie Quiche
Description
The Goat Cheese Crumbled Summer Veggie Quiche begins by caramelizing sliced shallots slowly in olive oil, bringing out their sweetness over 25 minutes. Thinly sliced zucchini and yellow squash are added and cooked briefly to soften and reduce moisture. Excess liquid is drained to maintain a firm quiche filling. This vegetable mixture is seasoned with salt and black pepper and spread evenly in a greased quiche pan coated with panko breadcrumbs, which help create a slight crust and prevent sticking.
Crumbled cooked bacon and Montchevre goat cheese are scattered over the vegetables to add smoky and tangy flavors. A custard made from eggs, heavy cream, whole milk, and seasoning is poured over the filling. Baking at 425°F for 25 to 30 minutes sets the custard while browning the top for a golden finish.
Once slightly cooled, the quiche slices into tender wedges. It can be accompanied by fresh greens dressed with lemon juice and olive oil for balance. This recipe is flexible with summer vegetables but stresses proper cooking and draining to avoid watery results.
Ingredients
- 3 tablespoons panko bread crumbs
- 2 tablespoons olive oil
- 2 shallot thinly sliced
- ¾ cup zucchini thinly sliced
- ¾ cup yellow squash thinly sliced
- 4 lices Bacon cooked and crumbled
- 1 cup goat cheese crumbled, Montchevre brand
- 4 egg large
- 1 cup heavy cream
- 1 cup milk whole
- salt Kosher salt and freshly cracked, to taste
- black pepper Kosher salt and freshly cracked, to taste
Instructions
- Preheat oven to 425°F.
- Spray a quiche pan (9-inches wide, 2 inches deep) with non-stick spray, then sprinkle all over with bread crumbs. Alternatively, you can grease the pan with butter and then sprinkle the panko
- Place a large heavy skillet over medium heat, and the olive oil. Add the sliced shallot sauté, stirring occasionally, until caramelized, about 25 minutes. Add the thinly sliced zucchini and squash and stir to combine, sauté for another 5 minutes. Remove from the heat and drain and excess moisture from the zucchini. Season the mixture with salt and pepper and transfer the vegetable mixture into the quiche dish, then evenly sprinkle goat cheese and crumbled bacon.
- Whisk together the eggs, cream, milk, ½ teaspoon of salt and ¼ teaspoon pepper and pour over goat cheese.
- Bake until top is golden and custard is set in center, 25 to 30 minutes. Cool slightly before cutting into wedges and serve.
- Optional to to serve with market greens toss with lemon juice and olive oil over the top.
Notes
- Use your preferred summer vegetables, but ensure they are cooked and drained well to prevent a watery quiche.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 434 kcal
% Daily Value*
| Calories | 434kcal | 22% |
| Carbohydrates | 9g | 3% |
| Protein | 16g | 32% |
| Fat | 37g | 57% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 186mg | 62% |
| Sodium | 343mg | 14% |
| Potassium | 293mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 1263IU | 25% |
| Vitamin C | 6mg | 7% |
| Calcium | 163mg | 16% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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