The perfect summer veggie quiche with goat cheese, zucchini, yellow squash and bacon!
I’ve taken the goat cheese obsession to the next level. Over the past few months I’ve been working with Montchevre Goat Cheese and adding it to pizzas, pastas, salads, dips, hummus, fruit salads… the works. Today it’s a Goat Cheese Crumbled Summer Veggie Quiche! Also I don’t think quiches get enough love and I’m determined to change that!
Goat Cheese Crumbled Summer Veggie Quiche. We’re talking 1: panko bread crumbs rather than a homemade crust because it’s way easier. 2: tons of sautéed zucchini and yellow squash because if you’re anything like me, you’ve got them coming out of your ears at the market or in your garden! (mom I’m looking at you!!) 3: bacon! Or pancetta! Your call. 4: a creamy egg, milk and heavy cream mixture that keeps it light. And lastly 5: GOAT CHEESE. I cannot be stopped.
I’ve told you all about my Montchevre Goat Cheese obsession before and like I said, there is no stopping me now! The day I run out of what is stocked in my fridge will be a very sad day indeed. You’ll find me at the grocery store shortly thereafter! The goat cheese just gives every recipe a little extra oomph of flavor, a bit of tangy, a nice creamy finish and I cannot get enough. It’s perfect in this quiche and the combo of the goat cheese, zucchini and bacon is truly a match made in heaven! PLEASE promise me you’ll make it this weekend. Let’s bring the quiche back as a weekend (or weekday) treat!
Goat Cheese Crumbled Summer Veggie Quiche
- 3 tablespoons panko bread crumbs
- 2 tablespoons olive oil
- 2 shallots, thinly sliced
- 3/4 cup thinly sliced zucchini
- 3/4 cup thinly sliced yellow squash
- 4 slices bacon, cooked and crumbled
- 1 cup crumbled Montchevre goat cheese
- 4 large eggs
- 1 cup heavy cream
- 1 cup whole milk
- Kosher salt and freshly cracked black pepper to taste
- Preheat oven to 425°F.
- Spray a quiche pan (9-inches wide, 2 inches deep) with non-stick spray, then sprinkle all over with bread crumbs. Alternatively, you can grease the pan with butter and then sprinkle the panko
- Place a large heavy skillet over medium heat, and the olive oil. Add the sliced shallot sauté, stirring occasionally, until caramelized, about 25 minutes. Add the thinly sliced zucchini and squash and stir to combine, sauté for another 5 minutes. Remove from the heat and drain and excess moisture from the zucchini. Season the mixture with salt and pepper and transfer the vegetable mixture into the quiche dish, then evenly sprinkle goat cheese and crumbled bacon.
- Whisk together the eggs, cream, milk, ½ teaspoon of salt and ¼ teaspoon pepper and pour over goat cheese.
- Bake until top is golden and custard is set in center, 25 to 30 minutes. Cool slightly before cutting into wedges and serve.
- Optional to to serve with market greens toss with lemon juice and olive oil over the top.
Pinky swear I will make this ASAP!! We love goat cheese!
Any substitute for the heavy cream and milk? More eggs, skim, yogurt, etc?
Thanks…Loved your Podcast with Katie Lee. She’s a doll, just like you.
Good luck with the remodel!
yogurt – no. skim milk – sure. If you leave the cream and milk out entirely you’ll have more of a frittata
This was phenomenal! Our family are big quiche fans and this was so tasty and easy to make. I usually do a pie crust and didn’t miss it at all. This is going in the regular rotation, thank you!
Can I use another cup milk instead of heavy cream? What about almond milk or skim milk? If yes how much ?
same amount of liquid if you sub in another milk
This recipe looks delicious and easy.
I think there must be an error in step 3 of the recipe (or I am completely misreading this, which is possible). It says to:
“Place a large heavy skillet over medium heat, and the olive oil. Add the sliced shallot sauté, stirring occasionally, until caramelized, about 25 minutes. Add the thinly sliced zucchini and stir to combine, sauté for another 5 minutes.” I checked the Montchevre recipe online and it indicates the same!
Since I plan to make this for dinner, I think I’ll play with the recipe a bit. But could you clarify step 3.
When to add the yellow squash, how long to sauté the shallot.
yellow squash is technically considered a zucchini so it goes in at the same step at the green zucchini. I clarified for future reference. And the shallot timing is printed in the recipe, you’ll caramelize for roughly 25 minutes over medium heat until golden brown.
I made this for dinner today. SO delicious! Will make again. And, Again. Directions were spot on. My only error was to extend the cooking time to 28 minutes. Should have taken it out at 25.
Can you put it together ahead of time and bake later?
fantastic recipe, didn’t miss the crust at all. I didn’t have enough goat cheese so mixed it with some delicious bulgarian sheep feta and it was wonderful.
Can you store any leftovers in the fridge? If so, for how many days?
yes!! mine are there right now – 3-4 days tops
I have made this recipe 3 times since I saw it on IG! It was so good that I made the extras for friends. Thanks so much for sharing!
On your Instagram page where you did this on the grill, what was the tomato sauce you adddd was it your confit? Thank you!
about 1/2 cup of tomato confit!!
I made the Goat Cheese Crumbled Summer Veggies Quiche today, oh my gosh!! It was absolutely delicious.
I used red onion instead of shallot, because I didn’t have any also I couldn’t find the Montchevre Cheese, so I used the Whole Food one.
Simple and delicious recipe!
This was so light and delicious! I didn’t tell my husband what was in until he tasted it (not a goat cheese fan). He LOVED it! I used your recommended brand 🙂
I used a small cooked diced potato that I had. Will definitely make this again!
love that addition! xx
I’m really picky about egg dishes. If the texture is off by a hair, I won’t eat it. This sounded so yummy but I was crossing my fingers that it would turn out good. It is DELICIOUS. So easy and so yummy. Perfect for the California heat that doesn’t seem to end. I prepped it last night and plan on eating it for breakfast this week!