This Puff Pastry Zucchini and Goat Cheese Quiche combines the delicate texture of puff pastry with the fresh, subtle flavors of zucchini and the tangy creaminess of goat cheese for the perfect recipe next time you host — or when you want to change up your weekly breakfast!
The puff pastry, with its many buttery layers, bakes into a golden, crisp crust that goes perfectly with the creamy but fresh filling. The textures in this Puff Pastry Zucchini and Goat Cheese Quiche are to die for, and this dish is really perfect for breakfast, brunch, or any meal.
The zucchini adds a tender, slightly sweet note with the goat cheese providing a rich and tangy depth that really elevates the entire dish. This combo ensures that every bite is perfectly balanced and absolutely delicious.
Ingredients:
- Extra Virgin Olive Oil
- Zucchini
- Garlic
- Crushed Red Pepper Flakes
- Kosher Salt
- Pepper
- Puff Pastry
- Eggs
- Whole Milk
- Dijon Mustard
- Goat Cheese
Step-by-Step:
Preheat your oven to 400°F and lightly grease your pie dish.
Step One: Prepare the zucchini
Heat the oil in a large skillet over medium-high heat. Add the zucchini, garlic, pepper flakes, salt and pepper. Cook, stirring, until lightly tender but not overly soft, about 5 minutes. Remove from heat and let cool slightly.
step two: prep the puff pastry
Roll the puff pastry sheet out slightly larger than the size of your pie plate. Press the pastry into the dish, folding it over and gently stretching until it fits your dish, trimming excess off the edges.
Step Three: Prepare the Filling
In a large bowl, whisk together the eggs, milk, and Dijon until well combined and frothy.
Step Four: Assemble the Quiche
Add ¾ of the cooked zucchini in an even layer to the puff pastry crust. Then, add ½ of the crumbled goat cheese on top. Pour the egg filling into the pastry. Top with the remaining zucchini slices and the goat cheese crumbles.
step five: bake the quiche
Transfer to the preheated oven and bake, uncovered, until the filling is set and the crust is golden brown, 30 to 40 minutes. If the top is starting to look overly browned, tent with a piece of foil. You want your eggs to be set; however, you want it to have a bit of a wobble to it as it comes out of the oven. It continues to cook and set as it rests and the wobble will ensure it has a silky, not rubbery, texture.
Step Six: Cool then Enjoy!
Remove from the oven and let cool for 5 to 10 minutes before slicing. Serve and enjoy!
Recipe FAQs:
Yes! See the “notes” section for tips on how to store and reheat the quiche while still maintaining the delicious flavor and texture.
I love the flavor the goat cheese adds to this recipe, but feta would work too if that’s what you prefer!
Whole milk will definitely contribute to the creamy flavor of this quiche, but in a pinch, use the milk you have on hand!
I hope this Puff Pastry Zucchini and Goat Cheese Quiche brings an extra dose of delicious to your table in the next few weeks! Let me know in the comments below if you try it!
Looking for some other quiche recipes? Try these!
Gluten-Free Ham and Cheese Quiche
Caramelized Onion Puff Pastry Quiche
Puff Pastry Zucchini and Goat Cheese Quiche
Ingredients
- 2 tablespoons extra virgin olive oil
- 4 cup zucchini sliced 1/8-inch thin or 2 large zucchinis
- 2 garlic cloves minced
- ½ teaspoon crushed red pepper flakes
- 1 teaspoon kosher salt
- ½ teaspoon pepper
- 1 sheet puff pastry thawed but cold if frozen, let thaw in the fridge for about 4 hours
- 4 large eggs
- 1 ¼ cup whole milk
- 1 tablespoon dijon mustard
- 2 ounces goat cheese crumbled
Instructions
- Preheat your oven to 400°F and lightly grease your pie dish.
- Heat the oil in a large skillet over medium-high heat. Add the zucchini, garlic, pepper flakes, salt and pepper. Cook, stirring, until lightly tender but not overly soft, about 5 minutes. Remove from heat and let cool slightly.
- Roll the puff pastry sheet out to larger than the size of your pie plate. Press the pastry into the dish, folding over and gently stretching until it fits your dish, trimming excess off the edges.
- In a large bowl, whisk together the eggs, milk, and Dijon until well combined and frothy.
- Add ¾ of the cooked zucchini in an even layer to the puff pastry crust. Then, add ½ of the crumbled goat cheese on top.
- Pour the egg filling into the pastry. Top with the remaining zucchini slices and the goat cheese crumbles.
- Transfer to the preheated oven and bake, uncovered, until the filling is set and the crust is golden brown, 30 to 40 minutes. If the top is starting to look overly browned, tent with a piece of foil. You want your eggs to be set; however, you want it to have a bit of a wobble to it as it comes out of the oven. It continues to cook and set as it rests and the wobble will ensure it has a silky, not rubbery, texture.
- Remove from the oven and let cool for 5-10 minutes before slicing. Serve and enjoy!
Notes
Nutrition
Food Photography and Styling by Eat Love Eats.
The post Puff Pastry Zucchini and Goat Cheese Quiche appeared first on The Defined Dish.