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.
Enjoy!
This recipe makes one quiche and can serve four to six.
Shopping List
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 🙂 .
Charmaine Ng | Architecture & Lifestyle Blog says
I’ve never had quiche for dinner before, but it sounds like a good idea. Breakfast for dinner is the best. 🙂
–
Charmaine Ng | Architecture & Lifestyle Blog
http://charmainenyw.com
Narci Dreffs says
Oh yum! This looks amazing! I love a quiche! ❤️❤️
Michelle W says
Not very versed in pies…I assume this is a frozen crust?
Mix and Match Mama says
I used one from the refrigerator section, but yes, a frozen crust would work too!
Lois says
What do you suggest as a substitution for the goat cheese? Thanks! Lois
Mix and Match Mama says
Double the Swiss! We make a lot of quiches around here with just 2 cups of shredded Swiss.
Michelle W says
This was delicious! I skimped some on the cheese and added a couple more eggs. Loved this one!