Courgette and Goat Cheese Quiche

by Michaela

I love quiche! I discovered it in Belgium, as there is a large choice in those relatively healthy fast foods – each day a different quiche with either a soup or a salad. There exist many variants for quiche as for pizza, so you won’t get bored with it easily. Either puff pastry or the so-called pâte brisée, either filled with eggs, cream and veggies, or eggs, cream, veggies and cheese – I am never afraid to try it as I am hardly ever disappointed.

Cuketový quiche s kozím sýrem

It is ideal for picnic or party (you can eat it warm as well as cold), or just home for lunch or dinner accompanied by a salad.

Cuketový quiche s kozím sýrem

I have tried a different recipes for quiche but this one which I found on BBC Good Food is exceptional – grated courgettes mixed with eggs and delicate goat cheese with a saffron undertone, decorated with golden slices of courgettes lightly fried in butter. Simply delicious!

Courgette and Goat Cheese Quiche

Courgette and Goat Cheese Quiche
Serves 8
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Prep Time
1 hr
Cook Time
1 hr 10 min
Total Time
2 hr 10 min
Prep Time
1 hr
Cook Time
1 hr 10 min
Total Time
2 hr 10 min
For the Pastry
  1. 250 g plain flour
  2. 125 g butter, cut into small cubes
  3. 1 tsp. salt
  4. 3 tbsp. cold water
For the Filling
  1. 1 thick pinch of saffron threads
  2. 500 g courgettes, grated, but one cut into slices
  3. Knob of butter
  4. 4 eggs
  5. 250 ml whipping cream
  6. 150 g soft goat cheese
  7. Salad of your choice for serving
Instructions
  1. First of all, prepare the pastry. You will need to work fast. The butter should be 3h out of the fridge, to have a room temperature (or put it into a microwave oven for 1min on the lowest heat – it should be soft, not melted!). In a big bowl, mix the flour with the salt, add the butter and elaborate it with your fingers. Add water, so that the mix gets a structure of a pastry, and form a bowl, wrap in foil and leave it at least for 1 hour in the fridge, but it can be also overnight.
  2. Preheat the oven to 180°C. Take the pastry out of the fridge and leave it for few minutes on the room temperature so that it softens a bit. Roll out the pastry on a baking paper into a large circle (5 mm thick), fill the quiche pan with it. Perforate the pastry with a fork, cover with another sheet of baking paper and fill with baking beans. Bake for 10-15 min until golden, then remove the baking paper with the baking beans and bake for another 5 min. Take ut out of the oven and let it cool.
  3. Place the saffron in a small pot with a tablespoon of hot water and let it absorb the aroma. Mix the grated courgette with a tsp. of salt and place them in a collander. Cover with the courgette slices, sprinkle with salt and let sit for 30 minutes. After that time, let a clean towel to absorb the extra water.
  4. Melt the butter in a large pan, add the courgette slices and cook for 3 min from each side. When these are done, fry also the grated courgette for 3 minutes, stir well. Leave it cool.
  5. Beat the eggs with a fork, take out 2 table spoons and spread over the pastry, bake for another 5 min. Take out from the oven and lower the heat to 160°C. Put the rest of the eggs into a bigger bowl with the grated courgette, whipping cream, and saffron. Mix all together well. Season with pepper and salt (if needed, as the courgettes are already salty).
  6. Pour the mix on the pastry and crumble with the goat cheese. Place the courgette slices on the top and bake for 40 minutes. Leave it cool and serve with a salad.
Notes
  1. - You can prepare the pastry a day ahead and store it in the fridge.
  2. - If you prepare the quiche a day ahead, store it on a cool place, but not in a fridge – the pastry would not be crunchy.
Adapted from BBC Good Food
Adapted from BBC Good Food
1001 Voyages Gourmands http://1001voyagesgourmands.com/
Cuketový quiche s kozím sýrem

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