Confession time: I had originally planned on posting this recipe over a month ago when I was still in the South of France. However, on the day I decided to cook my quiche I took way too long to get to work (mustering the will to leave my sun chair to do a blog post took me a good few hours) so by the time I was done there wasn’t enough natural light left to take any decent photos.Le boo.
The good news is that the quiche tasted delicious so I was more than happy to remake it yesterday. Actually, I think it tasted even better than the original one as zucchini are in season here and you really can’t really beat the taste of fresh produce – especially when it comes to simple recipes like this one.
Coupled with a green salad it makes a great vegetarian meal but if you want you could add a little bit of bacon or sliced prosciutto to the mix for your meat-loving friends. Either way, I’m pretty sure it will be gone before you know it.
Zucchini and goat’s cheese quiche (serves 4)
1 sheet of ready-rolled shortcrust pastry
2 medium sized zucchini, thinly sliced
2 large eggs
1 1/4 cup cream (or ‘half and half’)
120g fresh goat’s cheese, diced
1 tbs of chopped fresh chives or basil
Salt and pepper
Olive oil for cooking
Yummy idea: replace the goat cheese with feta cheese but in this case reduce the amount of salt you use. You could also throw in some fried bacon or sliced prosciutto to the mix.
♥ Toss the zucchini slices with two tablespoons of salt and leave them to ‘sweat’ for 20 min in a colander. Rinse with cold water, drain well and pat dry with paper towels.
♥ Pre-heat your oven to 180°C.
♥ Heat one tablespoon of olive oil in medium-sized frying pan placed over medium-high heat. Sauté the zucchini until it becomes soft (about 4-5 min). Remove the pan from the heat and leave to slightly cool.
♥ In a large bowl, whisk together the eggs and cream. Add in the fresh herbs and goat’s cheese and season with salt and pepper to taste. Gently stir to combine.
♥ Line a pie dish with the ready-rolled pastry and prick the base all over with a fork. Arrange the zucchini in the pastry case and pour over the egg mixture.
♥ Bake the quiche in the oven for about 25-30 min or until nicely golden and just set.
♥ Serve with a green salad.
♥ Bon appétit!