Mediterranean Quiche
Mediterranean Quiche takes brunch to the next level; it's full of delicious flavors, including a mix of zucchini, sun-dried tomatoes, basil, thyme, gruyere, and goat cheese.
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Servings: 8 slices
Calories: 397kcal
Ingredients
CRUST:
- 160 grams all-purpose flour
- 1 teaspoon kosher salt, 7 grams
- 1/2 cup unsalted butter, cold and cubed
- 1/4 cup cold ice water
QUICHE FILLING:
- 2 Tablespoon unsalted butter
- 3/4 cup yellow onion (1 small), diced
- 3/4 cup zucchini (1 small), diced
- 3 garlic cloves, minced
- 3/4 cup sun-dried tomatoes, in oil, drained and chopped
- 3 Tablespoon fresh basil, chopped
- 2 teaspoons fresh thyme, chopped
- 4 eggs
- 1 1/4 cup half and half
- 1/2 tsp coarse kosher salt
- 3/4 cup gruyere cheese, shredded
- Dash of crushed red pepper flakes
- 1/3 cup goat cheese, crumbled
Instructions
SAVORY PIE CRUST:
- Sift together flour and salt. Cut in cold butter using a pastry blender or hands until small pea-sized crumbles form. Slowly pour in ice water until the dough just comes together. Do not overwork the dough. Transfer the dough to a surface or clean countertop and form it into a round disk shape. Wrap in plastic wrap and refrigerate for at least 30 minutes or up to 1 day.
- Once the dough is chilled, preheat the oven to 375°. Place the dough disk on a lightly floured surface. Roll dough out to an 11-inch circle. Fold the rolled dough in half, then again in quarters to easily transfer to the pie pan. Place dough in a 9-inch pie pan, trim the edges, and crimp if desired.
- Line the crust with parchment paper and add dried beans, rice, or pie weights. Blind bake the crust for 10-12 minutes until slightly golden brown. Remove and set on a wire rack to cool while you prepare the quiche filling
QUICHE:
- In a large skillet, melt butter the butter over medium-high heat. Add the diced onion and zucchini, saute for 4-6 minutes until tender, adding a generous pinch of salt. Add the garlic and cook for one minute until fragrant, then add the sun-dried tomatoes.
- Stir in the chopped basil, thyme, and a pinch of freshly ground black pepper. Remove skillet from heat and set aside to cool slightly.
- Prepare the egg mixture by whisking together the eggs, half-and-half, shredded gruyere cheese, crushed red pepper flakes, and salt and pepper, to taste. Set aside.
- Spread the slightly cooled vegetable mix into the par-baked pie crust in an even layer. Pour egg mixture into crust and sprinkle the crumbled goat cheese on top.
- Bake the quiche for 28-34 minutes until the edges are golden brown and quiche is just set. The internal temperature should reach 165°F. Let the quiche cool and set up for at least 30 minutes for the best results.
Nutrition
Calories: 397kcal | Carbohydrates: 25g | Protein: 14g | Fat: 28g | Saturated Fat: 16g | Trans Fat: 1g | Cholesterol: 152mg | Sodium: 593mg | Potassium: 536mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1134IU | Vitamin C: 10mg | Calcium: 224mg | Iron: 3mg
Disclaimer: The nutritional information provided for this recipe is only an estimate. The accuracy of the facts listed is not and cannot be guaranteed.
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