Zucchini Quiche with Goat Cheese and Fresh Herbs Recipe

Why You’ll Love This Corn And Zucchini Goat Cheese Quiche With Lemon And Basil

This corn and zucchini goat cheese quiche with lemon and basil brings together simple ingredients for a dish that’s both delicious and flexible, making it a favorite for busy home cooks. Imagine the bright citrus from lemon zest paired with fresh basil, balancing the creamy goat cheese and the sweetness of corn. Whether you’re a working professional seeking quick meals or a family experimenting with new flavors, this recipe delivers ease, nutrition, and a taste that stands out.

One reason you’ll love this recipe is its ease of preparation, which makes the corn and zucchini goat cheese quiche with lemon and basil perfect for weeknight dinners. Most steps involve basic chopping and mixing, and you can use a store-bought crust to cut down on time. Preheat your oven to 375°F (190°C), assemble the ingredients, and bake for about 35 40 minutes for a hassle-free meal. This approachable quiche invites everyone, from students to seniors, to enjoy homemade cooking without the stress.

Health benefits abound in this vegetable-focused quiche, blending protein-rich eggs with nutrient-packed zucchini and corn for a balanced option. Zucchini offers vitamins A and C along with potassium, while corn adds antioxidants and complex carbohydrates. For diet-conscious individuals, you can swap to lighter ingredients like part-skim milk to reduce saturated fat, creating a wholesome choice that supports wellness. As a trained chef with restaurant experience shares, this recipe highlights how simple tweaks can make meals both tasty and nourishing.

Its versatility shines through adaptations for various needs, which helps it appeal to a wide audience like busy parents or baking enthusiasts. You can easily modify it for gluten-free or vegan versions, scaling it for everything from mini tarts to a full pie. What truly sets this lemon-basil quiche apart is the fresh, zesty flavor from lemon and herbs, which complements the savory mix of corn, zucchini, and goat cheese. For more on zucchini’s benefits, check out this resource on zucchini nutrition.

Essential Ingredients for Corn And Zucchini Goat Cheese Quiche With Lemon And Basil

To make this corn and zucchini goat cheese quiche with lemon and basil, gather fresh, quality ingredients that come together effortlessly. This section lists everything you need, drawing from the detailed recipe provided, including specific measurements for a homemade touch. Start with the crust and filling basics to ensure your quiche turns out perfectly every time.

• 185 grams (1 and 1/4 cups) flour For the homemade crust base.
• 100 grams cold butter Keeps the crust flaky and tender.
• 1/2 teaspoon salt Seasons the crust dough.
• 3 tablespoons ice-cold water (adjust as needed) Helps bind the dough without making it sticky.
• 1 9-inch (23 cm) pie crust, blind-baked Provides a crisp base; use the homemade one above or store-bought for speed.
• 4 large eggs Binds the filling and gives structure to the quiche custard; matches the basic filling recipe.
• 1/4 cup crème fraîche or cooking cream Creates a creamy texture in the filling.
• 1/2 cup Gruyere cheese (mozzarella or any melting cheese can be used) Adds melty goodness; versatile for different tastes.
• 1 teaspoon salt For seasoning the filling.
• Pepper to taste Enhances the savory flavors.
• Basil or any preferred herb Freshens up the mix, with basil being ideal for this quiche.
• 1 cup fresh corn kernels (about 2 ears) or frozen, thawed Adds sweetness and texture.
• 1 medium zucchini, sliced Offers moisture and nutrients; use the sliced version from the recipe.
• 1/2 cup green onions, cut into small discs Provides a mild onion flavor and crunch.
• 1/2 cup goat cheese, to crumble on top before baking Brings tangy creaminess to finish.
• Zest and 1 tablespoon fresh lemon juice Brightens the custard with citrus notes.
• 2 tablespoons chopped fresh basil (plus extra for garnish) Adds herbaceous freshness.
• 1 small onion, finely chopped and sautéed Builds savory depth.
• 1 2 tablespoons olive oil or butter For sautéing vegetables and adding richness.
• 1/2 teaspoon salt and 1/4 teaspoon black pepper, plus a pinch of nutmeg (optional) For overall seasoning.
• Optional: 1/4 cup grated Parmesan or Gruyère Adds extra savory complexity.

Special dietary options make this corn and zucchini goat cheese quiche with lemon and basil even more adaptable. For a vegan version, use a dairy-free crust, 1 block silken tofu blended with 2 tablespoons chickpea flour and 1 2 tablespoons nutritional yeast in place of eggs, plant-based milk, and vegan cream cheese. If you’re opting for gluten-free, swap in a certified gluten-free pie crust or make an almond-flour crust to keep things simple.

How to Prepare the Perfect Corn And Zucchini Goat Cheese Quiche With Lemon And Basil: Step-by-Step Guide

Creating this corn and zucchini goat cheese quiche with lemon and basil is straightforward, even for beginners. Follow these steps from a trained chef’s expertise to achieve a golden, flavorful result. Gather your ingredients and let’s dive into the process for a quiche that’s as fun to make as it is to eat.

1. First, prepare your mise en place and preheat the oven to 375°F (190°C). Measure out all items for the corn and zucchini goat cheese quiche with lemon and basil, like slicing the zucchini, removing corn kernels, and crumbling the goat cheese as per the recipe directions.
2. In a bowl, mix 185 grams (1 and 1/4 cups) flour and 1/2 teaspoon salt, then add 100 grams cold butter and work it in until it resembles coarse crumbs. Gradually add 3 tablespoons ice-cold water to form the dough, shape it into a disk, wrap, and chill for 30 minutes.
3. Roll out the chilled dough on a floured surface and transfer it to a pie dish, pressing it evenly. Blind-bake by lining with parchment and weights, bake for 15 minutes, remove weights, and bake 5 more minutes until lightly golden.
4. Sauté the sliced zucchini and 1/2 cup green onions in a pan for about 5 minutes, then arrange on the partially baked crust. In a bowl, whisk 4 eggs with 1/4 cup crème fraîche, 1/2 cup Gruyere cheese, 1 teaspoon salt, pepper, and basil.
5. Pour the egg mixture over the vegetables, crumble 1/2 cup goat cheese on top, then bake for 30-35 minutes until set. For the sauté, heat 1 2 tablespoons olive oil, add chopped onion until translucent, then mix in zucchini, corn, and seasonings as outlined.
6. Assemble by sprinkling cheese, adding veggies, and pouring custard, ensuring even layers. Bake on a sheet to catch spills, and let it rest before serving for the best texture.
7. Finally, cool the quiche and garnish with fresh herbs for a polished finish. If adapting for variations like vegan or gluten-free, follow the earlier tips to adjust baking times.

Subsection for Sauté Tips

To enhance flavors in your corn and zucchini goat cheese quiche with lemon and basil, focus on sautéing the veggies properly. This step, as suggested by the recipe, involves lightly caramelizing onions and zucchini in olive oil for better taste and texture, preventing sogginess.

Protein and Main Component Alternatives

When making your corn and zucchini goat cheese quiche with lemon and basil, you can swap proteins to suit different diets. For egg and dairy swaps, use silken tofu or egg replacers for a vegan option, keeping the structure intact. These changes, combined with the original recipe’s ingredients, make it highly adaptable.

Cheese variations like feta or ricotta can replace goat cheese for a different tang, while adding proteins such as tempeh or ham adds heartiness. For more breakfast ideas, try this cottage cheese breakfast bake on our site.

Vegetable, Sauce, and Seasoning Modifications

Customize your corn and zucchini goat cheese quiche with lemon and basil by tweaking vegetables and seasonings. Swap zucchini for asparagus or mushrooms to match seasonal finds, and enhance sauces with Dijon mustard for depth. These modifications build on the core recipe for endless variations.

Mastering Corn And Zucchini Goat Cheese Quiche With Lemon And Basil: Advanced Tips and Variations

Take your corn and zucchini goat cheese quiche with lemon and basil to the next level with pro techniques. Blind-baking the crust ensures a crisp base, while tempering the custard leads to a silky fill. For flavor twists, try charring corn or adding herbs like thyme.

Presentation and Storage Strategies

Garnish with fresh basil and serve with a salad, as recommended. For make-ahead options, assemble ahead and freeze, drawing from the recipe’s tips for reheating at 350°F (175°C).

How to Store Corn And Zucchini Goat Cheese Quiche With Lemon And Basil: Best Practices

Proper storage keeps your corn and zucchini goat cheese quiche with lemon and basil fresh and tasty. Refrigerate for 3-4 days or freeze for up to 2 months, using the methods outlined. For reheating, follow the recipe’s advice for oven warming to maintain texture.

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FAQs: Frequently Asked Questions About Corn And Zucchini Goat Cheese Quiche With Lemon And Basil

Corn And Zucchini Goat Cheese Quiche With Lemon And Basil

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• Author: Brandi Oshea
• Total Time: 1 hour 15 minutes
• Yield: 8 servings

Print Recipe

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Description

🥒 This Zucchini Quiche with Goat Cheese combines fresh vegetables and creamy cheese for a flavorful, homemade meal.
🧀 Packed with savory herbs and a tender crust, it’s perfect for brunch, lunch, or a light dinner option.

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Ingredients

– 185 grams (1 and 1/4 cups) flour For the homemade crust base

– 100 grams cold butter Keeps the crust flaky and tender

– 1/2 teaspoon salt Seasons the crust dough

– 3 tablespoons ice-cold water (adjust as needed) Helps bind the dough without making it sticky

– 1 9-inch (23 cm) pie crust, blind-baked Provides a crisp base; use the homemade one above or store-bought for speed

– 4 large eggs Binds the filling and gives structure to the quiche custard; matches the basic filling recipe

– 1/4 cup crème fraîche or cooking cream Creates a creamy texture in the filling

– 1/2 cup Gruyere cheese (mozzarella or any melting cheese can be used) Adds melty goodness; versatile for different tastes

– 1 teaspoon salt For seasoning the filling

– Pepper to taste Enhances the savory flavors

– Basil or any preferred herb Freshens up the mix, with basil being ideal for this quiche

– 1 cup fresh corn kernels (about 2 ears) or frozen, thawed Adds sweetness and texture

– 1 medium zucchini, sliced Offers moisture and nutrients; use the sliced version from the recipe

– 1/2 cup green onions, cut into small discs Provides a mild onion flavor and crunch

– 1/2 cup goat cheese, to crumble on top before baking Brings tangy creaminess to finish

– Zest and 1 tablespoon fresh lemon juice Brightens the custard with citrus notes

– 2 tablespoons chopped fresh basil (plus extra for garnish) Adds herbaceous freshness

– 1 small onion, finely chopped and sautéed Builds savory depth

– 1 2 tablespoons olive oil or butter For sautéing vegetables and adding richness

– 1/2 teaspoon salt and 1/4 teaspoon black pepper, plus a pinch of nutmeg (optional) For overall seasoning

– Optional: 1/4 cup grated Parmesan or Gruyère Adds extra savory complexity

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Instructions

1-First, prepare your mise en place and preheat the oven to 375°F (190°C). Measure out all items for the corn and zucchini goat cheese quiche with lemon and basil, like slicing the zucchini, removing corn kernels, and crumbling the goat cheese as per the recipe directions.

2-In a bowl, mix 185 grams (1 and 1/4 cups) flour and 1/2 teaspoon salt, then add 100 grams cold butter and work it in until it resembles coarse crumbs. Gradually add 3 tablespoons ice-cold water to form the dough, shape it into a disk, wrap, and chill for 30 minutes.

3-Roll out the chilled dough on a floured surface and transfer it to a pie dish, pressing it evenly. Blind-bake by lining with parchment and weights, bake for 15 minutes, remove weights, and bake 5 more minutes until lightly golden.

4-Sauté the sliced zucchini and 1/2 cup green onions in a pan for about 5 minutes, then arrange on the partially baked crust. In a bowl, whisk 4 eggs with 1/4 cup crème fraîche, 1/2 cup Gruyere cheese, 1 teaspoon salt, pepper, and basil.

5-Pour the egg mixture over the vegetables, crumble 1/2 cup goat cheese on top, then bake for 30-35 minutes until set. For the sauté, heat 1 2 tablespoons olive oil, add chopped onion until translucent, then mix in zucchini, corn, and seasonings as outlined.

6-Assemble by sprinkling cheese, adding veggies, and pouring custard, ensuring even layers. Bake on a sheet to catch spills, and let it rest before serving for the best texture.

7-Finally, cool the quiche and garnish with fresh herbs for a polished finish. If adapting for variations like vegan or gluten-free, follow the earlier tips to adjust baking times.

Notes

🍳 Sauté zucchini and green onions until lightly caramelized for enhanced flavor.
⚖️ Use rice or lentils as pie weights if traditional weights are unavailable.
⏲️ Pre-made pie crust or puff pastry can substitute homemade crust for convenience.

• Prep Time: 40 minutes
• Cook Time: 35 minutes
• Cook Time: 35 minutes
• Category: Main Course, Brunch
• Method: Baking, Sautéing
• Cuisine: American

Nutrition

• Serving Size: 1/8 of quiche
• Calories: 275
• Sugar: 1 g
• Sodium: 450 mg
• Fat: 18 g
• Saturated Fat: 10 g
• Carbohydrates: 16 g
• Fiber: 1 g
• Protein: 10 g
• Cholesterol: 120 mg

Keywords: Zucchini Quiche, Goat Cheese, Fresh Herbs, Homemade Quiche