Zucchini and Goat Cheese Quiche
Wow, this dish is my new obsession! Have you ever made a dish that after you've tried it, you want all your friends and family to also try it? Because it is THAT good? Well, that has been my thinking process after tasting this fabulous dish. First, it's more than just zucchini and goat cheese, but those are the main draw of it. There's ham and a great taste profile for thyme. You can certainly make this dish vegetarian by skipping the ham and add roasted cauliflower or caramelized onions. Either way, I doubled the goat cheese just because the package was 4oz and knew that it would just sit in the fridge. I am also glad that I have done that because the goat cheese was so delicious in the tart!
From Cooking Light's Best-Ever Seasonal Recipes, this dish was easy, looks so appetizing, and tastes so delicious. If you're not familiar with thyme, this dish will make you like it. The recipe itself gives you ingredients and directions for the tart crust, but I have used store-bought pie crust. I'll post only the main part of the recipe here, as if it asked for the ready-made crust. If you want more detailed and original recipe, please refer the Cooking Light site and search for the same name. Makes 8 servings as side dish.
- ready-made pie crust
- 12oz zucchini, very thinly sliced (I did 1 medium size zucchini)
- 3/4 tsp kosher salt, divided
- 1 1/4 cup 2% reduced-fat milk
- 1 tsp chopped fresh thyme
- 1/2 tsp freshly ground black pepper
- 3 large eggs, lightly beaten
- 2oz lower-sodium ham, diced
- 2oz plain, firm goat cheese crumbles
- 2 thyme sprigs, cut into 1/4-inch pieces
- Preheat oven to 400. Prepare pie crust in a tart pan. Pierce bottom of dough liberally with a fork. Bake for 15 minutes. Cool slightly.
- Meanwhile, place zucchini slices in a large bowl; sprinkle 1/2 tsp 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 tsp 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 slices over cheese. Carefully pour egg mixture over zucchini; top with thyme sprigs. Bake at 400 for 35 minutes or until egg is set. Let stand for 10 minutes. Cut into 8 wedges.