The key to making quiche recipes is easy to bend a little and use store bought puff pastry, I'm not a big fan of prepared foods but this is one place I am willing to go. However, you should absolutely insist on using a high quality puff pastry - that is one that contains butter, flour and next to nothing else. Products can vary widely, so reading labels is very important.
Zucchini Quiche Recipe
Puff pastry pie crust * 1
* 2 tablespoons butter
* 1 onion, peeled chopped
* 2 medium sized zucchini, washed and diced
* Salt and pepper
* 6 ounces crumbled fresh goat cheese (or substitute shredded Swiss)
* 4 eggs
* 1 cup creme fraiche (or substitute heavy cream)
* 1 / 4 teaspoon nutmeg
1st Begin by lining a tart pan with the pie crust, pricking it with a fork and placing it in the freezer.
2nd Turn the the oven on to 400 degrees F.
3rd Melt the butter in a medium skillet placed on medium heat.
4th Add the peeled and chopped onion and cook stirring for several minutes until the onion begins to soften.
5th Add the diced zucchini and continue cooking until the zucchini softens - about 7 to 8 minutes. Season to taste with salt and pepper. Remove from heat and allow to cool somewhat.
6th After oven 15 minutes, remove the pie crust from the freezer and place it in the hot. Blind bake the crust for 10 minutes (the crust freezing helps keep it from slipping don the sides of the pan too much - do not be alarmed if it does slip though some - the quiche will still great taste!)
7th Remove the crust from the oven and allow to cool for five minutes.
8th Spread the cooked vegetables on top of the crust, then dot the crust with the crumbled goat cheese.
9th In a mixing bowl, whisk the eggs with the cream fraiche and nutmeg until well combined.
10th Pour the eggs on top of the vegetables and cheese oven, then place the quiche in the hot.
11th Bake for about 35 minutes or until cooked through. Be careful not to overcook - it turns rubbery.
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