Zucchini And Goat Cheese Quiche (Quiche De Courgette Au Chevre) Recipe

Name: Zucchini And Goat Cheese Quiche (Quiche De Courgette Au Chevre)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 11/16 ounces all-purpose flour about 1 1/4 cups; 3 tablespoons unsalted butter chilled, diced; 2 ounces 1/3-less-fat cream cheese cut into small pieces; 1/4 cup plain whole milk yogurt; 12 ounces zucchini very thinly sliced; 3/4 teaspoon kosher salt divided; 1 1/4 cups 2% reduced fat milk; 1 teaspoon chopped fresh thyme; 1/2 teaspoon ground black pepper freshly; 3 large eggs lightly beaten; 2 ounces lower sodium ham diced; 2 ounces goat cheese plain firm, crumbled; 2 thyme sprigs cut into 1/4-inch pieces

Servings: persons

5 11/16 ounces all-purpose flour about 1 1/4 cups
3 tablespoons unsalted butter chilled, diced
2 ounces 1/3-less-fat cream cheese cut into small pieces
1/4 cup plain whole milk yogurt
12 ounces zucchini very thinly sliced
3/4 teaspoon kosher salt divided
1 1/4 cups 2% reduced fat milk
1 teaspoon chopped fresh thyme
1/2 teaspoon ground black pepper freshly
3 large eggs lightly beaten
2 ounces lower sodium ham diced
2 ounces goat cheese plain firm, crumbled
2 thyme sprigs cut into 1/4-inch pieces

1
Weigh or lightly spoon flour into dry measuring cups; level with a knife. Place flour, butter, and cream cheese in the bowl of a food processor; pulse until mixture resembles coarse crumbs. Add yogurt; pulse just until mixture comes together. Wrap dough in plastic wrap, and shape into a 1-inch-thick disk. Refrigerate at least 1 hour.
2
Preheat oven to 400u00b0.
3
Roll dough to a 12.5-inch circle on a lightly floured work surface. Fit dough into a 10-inch removable-bottom tart pan, pressing dough against bottom and up sides of pan. Pierce bottom of dough liberally with a fork. Line bottom of dough with parchment paper; arrange pie weights or dried beans on parchment paper. Bake at 400u00b0 for 15 minutes. Remove pie weights and parchment paper; bake at 400u00b0 for 5 minutes or until crust is lightly browned. Cool slightly.
4
Place zucchini in a large bowl; sprinkle with 1/2 teaspoon salt. Let stand 15 minutes or until liquid is released. Drain in a colander, squeezing a handful at a time to remove liquid, and pat dry. Combine remaining 1/4 teaspoon salt, milk, thyme, pepper, and eggs in a bowl, stirring with a whisk. Sprinkle ham and goat cheese evenly over bottom of prepared crust; arrange zucchini over cheese. Carefully pour egg mixture over zucchini; top with thyme sprigs. Bake at 400u00b0 for 35 minutes or until egg is set. Let stand 10 minutes. Cut into wedges.

580

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 5 11/16 ounces all-purpose flour about 1 1/4 cups, 3 tablespoons unsalted butter chilled, diced, 2 ounces 1/3-less-fat cream cheese cut into small pieces, 1/4 cup plain whole milk yogurt, and more.

Yes, Zucchini And Goat Cheese Quiche (Quiche De Courgette Au Chevre) falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Zucchini And Goat Cheese Quiche (Quiche De Courgette Au Chevre)

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