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Spinach and Goat Cheese Quiche with Zucchini Crust Recipe

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3.9 from 39 reviews

This Spinach and Goat Cheese Quiche features a unique zucchini crust that transforms this classic dish into a lighter, flavorful meal. The crust is made by dehydrating shredded zucchini combined with parmesan and garlic powder, then baked until crisp. The quiche filling is a rich blend of eggs, herbed goat cheese, caramelized red onions, spinach, and cream, baked to perfection. Finished with roasted pearl onions arranged on top for a charming presentation, this quiche combines vibrant flavors with a healthy twist, perfect for brunch, lunch, or a light dinner.

Ingredients

Zucchini Crust Ingredients

  • 2 zucchini
  • 1 egg
  • 2 tbsp. fresh parmesan, grated
  • ¼ cup flour
  • ½ tsp. garlic powder
  • 2 tsp. salt
  • ½ tsp. butter, for greasing the pan
  • A sprinkle of pepper

Quiche Filling Ingredients

  • 6 eggs
  • 3 oz. herbed goat cheese (half a traditional small package)
  • 2 tbsp. fresh parmesan, grated
  • 1 medium red onion
  • 5 oz. frozen chopped spinach (thawed and drained)
  • 1 tsp. salt
  • A sprinkle of pepper
  • A sprinkle of nutmeg
  • ½ cup heavy cream
  • ½ cup whole milk

Pearl Onions Topping

  • 5-7 pearl onions
  • 2 tbsp. olive oil, plus extra for pearl onions
  • 1 tsp. balsamic vinegar, plus extra for pearl onions

Other

  • Butter, for greasing the pie pan

Instructions

  1. Prepare the Zucchini Crust: Preheat the oven to 375°F (190°C). Shred two zucchini into a mixing bowl. Sprinkle with 2 tsp of salt, stir, and let sit for 20 minutes to draw out moisture. Then, thoroughly squeeze out all moisture using cheesecloth until zucchini is dry. Return zucchini to bowl and mix in ¼ cup flour, 2 tbsp grated parmesan, 1 egg, ½ tsp garlic powder, and a sprinkle of pepper until combined.
  2. Form and Bake the Crust: Grease a pie dish or Pyrex with butter. Evenly press the zucchini mixture into the bottom and up the sides to form a crust. Bake for 30-40 minutes until edges turn brown and the crust is firm and no longer sticky. Remove and let cool for 5 minutes.
  3. Prepare the Quiche Filling: While crust bakes, thaw and drain 5 oz frozen chopped spinach, squeezing out extra water. Grate 2 tbsp parmesan cheese. Slice the red onion into rings.
  4. Caramelize the Onions: Heat 2 tbsp olive oil in a frying pan over medium heat. Add sliced red onions and sauté for 7-10 minutes until golden brown. Add 1 tsp balsamic vinegar, stir quickly, and cook for another 30 seconds. Remove from heat.
  5. Mix Quiche Ingredients: In a large bowl, whisk 6 eggs, ½ cup heavy cream, ½ cup whole milk, 1 tsp salt, a sprinkle of pepper, and a pinch of nutmeg. Fold in caramelized onions, drained spinach, 2 tbsp grated parmesan, and 2 oz herbed goat cheese (crumbled or chopped). Mix thoroughly.
  6. Assemble and Bake the Quiche: Keep the oven at 375°F. Pour the filling evenly into the cooled zucchini crust. Dot a few dollops of goat cheese on top for texture and flavor. Bake on the bottom rack for 40-45 minutes until set and golden.
  7. Prepare Pearl Onions: While quiche bakes, peel 5-7 pearl onions and slice them in half through the center. Place on a foil-lined baking sheet, drizzle with olive oil and a little balsamic vinegar.
  8. Roast Pearl Onions: When quiche finishes, place the baking sheet with pearl onions on the top rack of the oven. Roast for 15 minutes while the quiche sets to allow pearl onions to soften and caramelize slightly.
  9. Finish and Serve: Remove quiche and pearl onions from the oven. Arrange the pearl onions on top of the quiche in a pretty floral design. Garnish with a few parsley leaves if desired and serve warm.

Notes

  • Make sure to squeeze as much water as possible from the shredded zucchini and spinach to prevent a soggy crust and filling.
  • If fresh spinach is used instead of frozen, blanch and squeeze dry before using.
  • The pearl onions add a nice roasted sweetness but can be omitted or replaced with caramelized shallots if preferred.
  • You can prepare the zucchini crust a day ahead and keep it refrigerated, then assemble and bake the quiche the next day.
  • Use cheesecloth or a clean kitchen towel to efficiently squeeze out moisture from vegetables.

Find it online: https://recipethrive.com/spinach-and-goat-cheese-quiche-with-zucchini-crust-recipe/