A Zucchini & Goat Cheese Quiche.
Is there anything more “it’s almost Mother’s Day” than that?!
Growing up, we ate quiche a lot for dinner along with a salad. Today, I make them for dinner and breakfast too. They’re easy, pretty quick to assemble and always filling.
This recipe makes one quiche and can serve four to six.
4 eggs, lightly beaten
½ cup of milk
½ cup of heavy cream
1 large zucchini, chopped into slices
1 cup of shredded Swiss cheese
1 (4 oz) package of goat cheese, softened
salt and pepper
1 uncooked pie crust fitted to a pie plate
Preheat oven to 400 degrees.
In a large mixing bowl, whisk together your eggs, milk and heavy cream. Stir in your chopped zucchini, Swiss cheese and goat cheese along with a big pinch of both salt and pepper. Pour this mixture down into your pie plate fitted with an uncooked pie crust.
I place my pie plate on a cookie sheet to make it easier to slide in and out of the oven. Next, slide your quiche in the oven and bake 35 to 40 minutes or until a toothpick inserted in the middle comes out pretty clean and the center is set. Remove from oven and allow to cool about 5 minutes before slicing and serving.
Easy as pie 🙂 .