Can I make Corn and Zucchini Goat Cheese Quiche ahead of time?

Yes, you can prepare the quiche filling and crust in advance. Assemble the quiche but don’t bake it until you’re ready. Cover it tightly with plastic wrap and refrigerate for up to 24 hours before baking. This allows flavors to meld and saves time on the day you plan to serve it.

What’s the best way to reheat leftover Corn and Zucchini Goat Cheese Quiche?

Reheat quiche slices in a preheated oven at 350°F (175°C) for 10-15 minutes or until warmed through. Avoid microwaving as it can make the crust soggy. For crispy crust, place quiche directly on the oven rack or a baking sheet.

Can I use store-bought pie crust for this quiche recipe?

Yes, store-bought pie crust is a convenient option for this quiche. Choose a refrigerated or frozen crust, thaw if needed, and press it into your pie dish. Follow the recipe’s baking instructions, and you’ll have a delicious quiche with less prep time.

How do I prevent the quiche from becoming soggy with watery vegetables like zucchini?

To avoid soggy quiche, grate the zucchini and pat it dry with paper towels before adding it to the filling. This removes excess moisture. You can also lightly sauté the corn and zucchini to reduce water content and intensify their flavor.

Is Lemon and Basil essential for the flavor in this quiche?

Lemon zest and fresh basil add brightness and freshness that complement the richness of goat cheese and the sweetness of corn and zucchini. While optional, including them enhances the overall flavor balance, making the quiche more vibrant and aromatic.

Corn And Zucchini Goat Cheese Quiche With Lemon And Basil Recipe

Name: Corn And Zucchini Goat Cheese Quiche With Lemon And Basil
Prep time: 1 h 15 min
Cook time: 35 min
Total time: 1 h 15 min
Cuisine: American
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

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.

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

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