This delicious zucchini quiche features fresh goat cheese, pesto, and a subtle pie crust with seeds. Perfect for brunch or a light lunch.
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It’s no secret that quiche count among my favorite recipes to make and I usually add them to my weekly meal planning, playing with crust variations and topping ideas. Quiches are easy to make, super versatile and very satisfying. Plus they freeze extremely well so you can easily make them in advance. Really, I think I could write an entire cookbook about quiches and other savory pies, I would never run out of ideas.
Quiche is actually pretty common in France, something everyone knows how to make. Whether you prepare a homemade pie crust (the best!) or go for a store-bought pie crust if you are in the rush, you can always make a quick quiche filling with a few eggs, some milk, cheese, and whatever else is in the fridge.
Today’s quiche recipe was born with some pesto sauce leftovers, zucchini and cheese. And because I couldn’t help it, I also added my little twist and created a seeded olive oil crust to go with it. The result is really tasty, with hints of refreshing flavors and a slightly crunchy and crispy crust.
A pesto zucchini & goat cheese quiche
This quiche filling may seem a little advanced, but it actually comes together in 2 easy steps.
First, sauté the zucchini. To do so, simply heat some olive oil in a large frying pan, then add zucchini slices and sauté on both sides until soft and slightly golden. Do not leave too long or it will burn or become crispy, which is not what you are looking for here.
Then, prepare the egg filling, consisting of eggs, cream, basil pesto and fresh goat cheese. Don’t forget the seasoning; it is what adds in flavor!
Finally, assemble the quiche. Add a layer of grated parmesan cheese over the crust, pour the batter over and display zucchini slices. They will most possibly sink to the bottom but it’s totally fine. You could actually also display them before pouring the batter over if you prefer.
Can I replace goat cheese with some other cheese? Absolutely. If you are not a big fan of goat cheese (I am, but I know that some people don’t like it much), simply replace with another salty or plain soft cheese. Feta cheese or ricotta cheese would do very well for instance. In any case, I wouldn’t go for hard cheese or for blue cheese that would be a source of conflict with the pesto sauce.
How to make a seeded crust?
The base of this seeded crust is a variation of my olive oil crust, in which I simply replaced all wheat flour with all-purpose flour in the same proportions. Then I upgraded the crust with pumpkin seeds alongside with other seeds: sunflower seeds, poppy seeds, and flaxseeds (use the whole grain for flaxseed, not flaxseed meal that is actually ground). Other possible seeds include hemp seeds, sesame seeds or chia seeds.
Simply add all the seeds to the flour, then add the other ingredients. Depending on which seeds you use, you may need to add a little bit more liquid to the crust, one Tablespoon of each (water, olive oil) at a time. If on the contrary the dough is too sticky, simply add more flour, one Tablespoon at a time as well. Keep in mind that it’s almost impossible to go wrong with this crust, so don’t be afraid of making a few adjustments if needed, eventually the dough will come together into a smooth ball.
Do I need to pre-bake the crust? In short, the answer is no. Jut line a pie dish with the crust, and cover with a cloth while you prepare the other ingredients. Once all your ingredients are ready and the oven at the right temperature, pour the filling over the crust and place in the oven for baking right away.
More quiche recipes you’ll love:
- Spinach and Mushroom Quiche
- Vegetarian Curried Quiche
- Spinach and Asparagus Goat Cheese Quiche
- Beet, Blue Cheese and Walnut Quiche
- Spinach, Pumpkin and Goat Cheese Quiche
- Quiche Lorraine à ma façon
- Mediterranean Vegetable Quiche with Feta Cheese
What to do with zucchini?
- Zucchini Goat Cheese Casserole with Crumble Topping
- Almond, Zucchini and Blue Cheese Tart
- Salmon and Zucchini Ricotta Pie
Pesto Zucchini & Goat Cheese Quiche with a Seeded Crust
- Prep Time: 30 mins
- Cook Time: 25 mins
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Category: Quiches and Pizzas
- Diet: Vegetarian
This delicious zucchini quiche features fresh goat cheese, pesto, and a subtle pie crust with seeds. Perfect for brunch or a light lunch.
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Ingredients
For the seeded pie crust:
- 2 cups (240g) all-purpose flour
- 1 pinch salt
- 3 Tablespoons pumpkin seeds
- 2 Tablespoons sunflower seeds
- 1 Tablespoon poppy seeds
- 1 Tablespoon flaxseed
- 1/3 cup + 1 Tablespoon (100 ml) olive oil
- 1/3 cup + 1 Tablespoon (100 ml) water, lukewarm
For the filling:
- 3 medium zucchinis, sliced
- 3 Tablespoons olive oil
- 4 large eggs
- 250 ml whipped cream
- 3 Tablespoons basil pesto
- 5.3 ounces (150g) fresh goat cheese, crumbled
- Salt and freshly ground pepper
- 3 Tablespoons parmesan cheese, grated
Instructions
For the seeded pie crust:
- Preheat the oven to 400°F (210°C) and grease an 11.6-inch (30 cm) pie dish or tart pan with oil.
- In a large bowl, mix all the ingredients for the crust with a wooden spatula until they stick together and form a thick dough. Cover the bowl with a cloth and let sit at room temperature for 5-10 minutes.
- Roll out the dough into a large disk, and carefully transfer into the prepared pie dish. Cover with a cloth and set aside.
For the filling:
- Heat olive oil in a large sauté pan on medium-high heat, and sauté zucchini on both sides until soft and very slightly golden. Add more olive oil as you go to make sure zucchini do not stick to the pan.
- In a mixing bowl, whisk together the eggs, cream, and basil pesto. Add fresh goat cheese, crumbled, and stir with a spoon. Season with salt and pepper.
- Spread the parmesan cheese in an even layer on top of the pie crust. Pour the batter all over, then display zucchini slices on top.
- Bake for about 20 minutes or until the filling is set and the crust crispy. Enjoy warm or lukewarm, with a side of greens.
Did you make this recipe?
Lastly, if you make this Pesto Zucchini & Goat Cheese Quiche with a Seeded Crust, be sure to leave a comment and give this recipe a rating, letting me know how you liked it. And of course, don’t forget to tag me on Instagram! Thank you and enjoy!
