Zucchini and Goat Cheese Crustless Quiche

Picture of Zucchini and Goat Cheese Crustless Quiche Recipe Photo: Zucchini and Goat Cheese Crustless Quiche Recipe
Rated 5 stars out of 5
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  • Read 14 Reviews
Total Time:
2 hr 20 min
Prep
30 min
Inactive
1 hr 0 min
Cook
50 min
Yield:
1 (9-inch) quiche, 6 to 8 servings
Level:
Intermediate
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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

Directions

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.

Copyright 2009 Television Food Network, G.P. All rights reserved

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Newest Ratings and Reviews

Read all 14 reviews

  • on February 05, 2012

    Flag

    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.

    people found this review Helpful.
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  • on January 17, 2012

    Flag

    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.

    people found this review Helpful.
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  • on January 11, 2012

    Flag

    Was awesome!

    people found this review Helpful.
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