Zucchini Quiche
Zucchini Quiche is the ultimate answer to an effortless yet elegant brunch, marrying tender zucchini with creamy goat cheese and smoky chorizo. This fool-proof recipe delivers a flaky crust, velvety custard, and layers of Mediterranean flavor that will keep guests coming back for seconds.
Zucchini Quiche Ingredients:
- 1 sheet ready-made shortcrust pastry (≈230 g)
- 1 medium zucchini (≈250 g), thinly sliced
- 100 g cured chorizo, cut into half-moons
- 180 g soft goat cheese log, sliced into rounds
- 3 large eggs
- 200 ml heavy cream
- 80 ml whole milk
- 1 tablespoon olive oil
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried)
- ¼ teaspoon ground nutmeg
- Salt and freshly ground black pepper, to taste
Zucchini Quiche Instructions:
- Pre-bake the crust.
Preheat the oven to 350 °F (180 °C). Unroll the shortcrust pastry and press it into a 9-inch (23 cm) tart pan, ensuring it fits snugly against the sides and base. Trim any overhanging dough, prick the base all over with a fork, line with parchment paper, and fill with pie weights or dried beans. Blind-bake for 10 minutes. Carefully remove the parchment and weights, then bake for an additional 5 minutes until just turning golden. Set the crust aside on a cooling rack. - Sauté the zucchini.
While the crust bakes, heat the olive oil in a large skillet over medium-high heat. Add the zucchini slices in a single layer and sauté for 4–5 minutes, flipping once, until lightly golden. Season with a pinch of salt, a few grinds of black pepper, and the thyme. Transfer the zucchini to a plate and let it cool slightly. - Render the chorizo.
In the same skillet (no need to add extra fat), sear the chorizo half-moons for 1–2 minutes. This step releases their smoky oils and intensifies flavor. Drain the chorizo on a paper-towel-lined plate to remove excess grease. - Prepare the custard.
In a medium mixing bowl, whisk together the eggs, heavy cream, whole milk, ground nutmeg, ½ teaspoon salt, and several grinds of black pepper until the mixture is completely smooth and pale. Set aside. - Assemble the quiche.
Scatter the sautéed zucchini evenly over the par-baked crust, followed by the drained chorizo. Arrange the goat cheese rounds on top, spacing them so every slice will contain a creamy pocket of cheese. Slowly pour the custard into the tart shell, allowing the liquid to weave through the fillings without overflowing the rim. - Bake to perfection.
Place the tart pan on the center oven rack and bake for 30–35 minutes, or until the custard is set in the middle and the surface is lightly golden. If the pastry edges darken too quickly, shield them with a ring of foil. - Rest and serve.
Remove the Zucchini Quiche from the oven and let it rest for 10 minutes; this allows the custard to firm up for clean slices. Serve warm or at room temperature alongside a crisp green salad for a balanced meal.
FAQ:
Q: Can I substitute another vegetable for zucchini?
A: Absolutely. Thinly sliced bell peppers, roasted butternut squash, or even sautéed spinach can replace the zucchini. Maintain the same total volume so the custard sets correctly.
Q: How do I reheat leftover Zucchini Quiche without drying it out?
A: Preheat your oven to 300 °F (150 °C), place slices on a baking sheet, cover loosely with foil, and warm for about 15 minutes. This keeps the crust crisp while re-melting the cheese.
Q: Can I freeze individual portions?
A: Yes. Cool the quiche completely, wrap each slice tightly in plastic wrap and then foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
Conclusion:
Mastering this Zucchini Quiche guarantees a go-to recipe for brunches, picnics, and effortless weeknight dinners.
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You can also learn more about 80 ml whole milk here: 80 ml whole milk on en.wikipedia.org