| Level: | Intermediate |
| Total: | 2 hr 20 min |
| Prep: | 30 min |
| Inactive: | 1 hr |
| Cook: | 50 min |
| Yield: | 1 (9-inch) quiche, 6 to 8 servings |
Ingredients
- 1 1/2 pounds medium zucchini or a mixture of summer squashes
- Kosher salt
- 4 tablespoons extra-virgin olive oil
- 1 1/2 cups 1-inch, day-old bread cubes, preferably sourdough
- 1 medium white onion, chopped, about 1 cup
- 1 clove garlic, thinly sliced
- 2 tablespoons chopped flat-leaf parsley
- 1 tablespoon chopped fresh dill
- 1 teaspoon chopped fresh marjoram or oregano
- 2 cups half-and-half
- 2 large eggs
- 2 egg yolks
- Freshly ground black pepper
- 6 ounces young goat cheese, such as Montrachet.
- 2 ounces grated Swiss or Gruyere cheese, about 1/2 cup
Instructions
- Preheat oven to 350 degrees F. Shred the squash on the large holes of a box grater, into a colander. Sprinkle with a heaping tablespoon salt and toss well. Place in the sink and drain for 15 minutes. Rinse and the squeeze firmly, by the handful, to remove excess water. Set aside.
- Meanwhile, pulse bread into crumbs in a food processor. Heat 2 tablespoons olive oil in a large skillet over medium heat; add bread crumbs and stir until evenly toasted, about 5 minutes. Evenly spread crumbs in a 9-inch glass or ceramic pie pan. Place pan on a baking sheet.
- Wipe out the skillet, add remaining 2 tablespoons oil, the onions and garlic and season with 1/2 teaspoon salt, cook over medium-high heat, until onions are start to brown, about 5 minutes. Add the zucchini, and cook, stirring, for 2 minutes. Stir in parsley, dill and marjoram or oregano. Remove from heat, cool slightly.
- Whisk half-and-half, eggs and yolks in large glass measuring cup. Season with salt and pepper to taste. Spread the zucchini mixture in the prepared pan. Crumble the goat cheese and evenly scatter on the vegetables. Sprinkle Gruyere on top and pour the custard over the fillings.
- Bake until the quiche is just set in the center, about 40 to 50 minutes. Cool completely on a rack before serving.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 292 |
| Total Fat | 23 g |
| Saturated Fat | 11 g |
| Carbohydrates | 11 g |
| Dietary Fiber | 2 g |
| Sugar | 5 g |
| Protein | 12 g |
| Cholesterol | 123 mg |
| Sodium | 509 mg |
Reviews
Does anyone know how can I substitute the bread with flour or flour and baking powder? I just need to know the amount to put.
Thanks!
good recipe, I did not put the pan on paper (why?) and cooked it for 40 min on 180 degree C.
Careful with salt and herbs.
Careful with salt and herbs.
Hated it. Proportions off. Dill was overpowering. And I ended up with way more filling than would fit in a 9″ pan. Love most recipes on this site but will not repeat this one!
Great recipe! Very tasty, and light, fluffy texture. Only used 4 oz goat cheese and that was plenty with the swiss cheese. I didn’t have day old bread to use so replace with panko. Would have been really great with a crust.
I made 4 quiches today for a get together everyone Raved about this one. I used leftover gluten free bread for the crust and it was awesome. Did not take and absorb all the liquid, no problem use it for another quiche, Great flavor, I may have added extra goat cheese.
This was really nice and tasty and as previous people stated it just melts in your mouth. I cut back on the goast cheese as I felt it was just too much and it still turned out great. I will be making this again for sure.
Was awesome!
A lovely light fluffy texture with melt in your mouth flavors. I didn’t have fresh herbs so I used jarred and the result was still good. Don’t omit the dill it really sets off the goat cheese. I will make this again. Thanks Giada!
This truly was the best quiche I have ever eaten, and I love quiche! I served it at a birthday brunch and it was so good that several of us wanted it to be the last thing we ate (rather than the scones or Belgian waffles so we could savor the flavor even longer.
The fresh herbs make it very savory and the goat cheese makes it luscious and creamy. Be sure to squeeze out the excess water from the zucchini. (I was afraid it would make the quiche soupy but it didn’t. If you are thinking about trying this recipe — do it!
Easy and delicious! I used pre-made breadcrumbs instead and was very satisfied with the result