A vegetarian version of my new favorite quiche. Packed with delicious veggies & creamy goat cheese. Easy to make and can be served as a meal with a side salad or eaten as a snack!
Ingredients
1 tbsp olive oil
1 zucchini, chopped
2 large leeks, finely sliced
10 mushrooms, finely sliced
1 ½ tsp fresh thyme (or ½ tsp dried thyme)
Salt and white pepper, to taste
150g goat cheese, cut into cubes
2 tbsp sun-dried tomatoes, finely chopped (optional)
4 large eggs
2 large egg yolks
1/2 cup milk
½ cup Greek yogurt
¼ tsp nutmeg
¼ tsp garlic powder
Store-bought pastry or homemade (see note 1 for recipe)
Directions
Preheat oven to 190C/375F.
In a large skillet, heat 1 tbsp of olive oil over medium-high heat. Once hot, add zucchini, leeks, mushroom, and thyme. Cook, while stirring, for 5-7 minutes until vegetables have softened.
Transfer to bowl and let cool, then add goat cheese and sun-dried tomatoes, and mix well to combine.
Grease pie 10” pie dish and coat with flour then add pastry crust and pour bacon mixture into the dish, try level it out (for homemade crust, roll the disk of pastry into a 12” inch circle, place the pastry into the pie dish and remove any pastry hanging over the top to fill any holes, then pour bacon mixture into the dish).
In a separate bowl, combine eggs, egg yolks, milk, Greek yogurt, nutmeg, garlic powder, and a bit more salt and pepper.
Cover the bacon mixture in the pie dish with this egg mixture, it should cover the surface, try mix to combine without letting the mixture leak over the edge of the crust. Note: depending on the size of your pie dish, there may be extra egg mixture. Do not overflow the quiche with this egg mixture because it will make it harder for the quiche to cook and thicken.
Place a few sliced mushrooms over the top of the quiche and bake in preheated oven for 40-45 minutes or until set and golden.
--Notes--
Note 1: a homemade quiche crust is super easy to make! For this 10” quiche you will need 1 ¼ cup all-purpose flour, ¼ tsp salt, ¾ stick cold unsalted butter, 1 large egg yolk, 1/8 cup ice water, and 1 ½ tbsp ice water. To make the crust you need a food processor to pulse the flour with salt. Then add butter and mix until it’s the size of peas. Add the egg yolk and the ice water and combine until the pastry is moistened. Take the pastry and roll it out on a floured surface, kneed 2 or 3 times, until smooth. Pat the pastry and wrap it in plastic. Refrigerate it so that its firm, about 30 minutes.
Serving size: 6 generous servings
© Fat Gabs Original Recipe.
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