5 from 20 votes
Goat Cheese Crumbled Summer Veggie Quiche
This summer veggie quiche combines sautéed zucchini, yellow squash, shallots, crumbled bacon, and creamy goat cheese in a rich custard base. The quiche is baked in a buttered pan sprinkled with panko breadcrumbs for a lightly crunchy crust. The result is a tender, savory pie highlighting fresh seasonal vegetables and tangy goat cheese.
Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hr
Servings:
6
people
Calories:
434 kcal
Course:
Breakfast
Cuisine:
Mediterranean
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.
Cup of Yum
Notes
- Use your preferred summer vegetables, but ensure they are cooked and drained well to prevent a watery quiche.
Nutrition Information
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%)
Nutrition Facts
Serving: 6 people
Amount Per Serving
Calories 434
% 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.