This time of year gardens and markets are bursting with zucchini, providing cooks with so many options. These green squashes are so versatile–your dishes can be sweet or savory; it can be eaten raw or cooked; you can bake, steam or saute the squash. The options are endless and here is yet another use for zucchini: quiche.
Quiche is a favorite summer time (or any time of year for that matter) dinner dish for me. It can be eaten hot, warm or cold meaning you can bake it in the morning and not have to turn on the oven come dinner time. And a quiche can be filled with just about any ingredient–including zucchini. This recipe is adapted from Cooking Light and combines thinly sliced zucchini with diced ham and tangy goat cheese. The results are light, flavorful and make for a perfect light dinner. Pair it with a green salad and a cool glass of white wine and dinner is served.
ZUCCHINI & GOAT CHEESE QUICHE
- Prepare the crust according to the recipe. Roll the dough and press it into a deep dish pie plate.
- Prick the crust all over with a fork then place a piece of parchment paper over the top of the crust. Place a layer of pie weights, beans or rice over the top of the parchment paper.
- Preheat oven to 400°.
- Bake the for 15 minutes. Remove pie weights and parchment paper and bake for an additional 5 minutes or until crust is lightly browned. Cool slightly.
- Place the zucchini in a large bowl; sprinkle with 1/2 teaspoon salt. Let stand 15 minutes or until liquid is released.
- Drain the zucchini in a colander, squeezing a handful at a time to remove liquid, and pat dry.
- Combine the remaining 1/4 teaspoon salt, milk, thyme, pepper, eggs and flour in a bowl, stirring with a whisk until smooth.
- Sprinkle the ham and goat cheese evenly over bottom of prepared crust then arrange the zucchini over the cheese.
- Pour the egg mixture over zucchini, top with the thyme sprigs and sprinkle with the paprika.
- Bake at 400° for 35 minutes or until egg is set.
- Let the quiche stand for 10 minutes before cutting into wedges.