Gluten-free Goat Cheese and Zucchini Quiche

It’s Saturday morning and I am looking through one of my cookbooks for an inspiration when I see a recipe for a quiche with zucchini and goat cheese in Eric Kayser’s Sweet and Savory Tarts cookbook. The recipe actually calls for pine nuts, but I decided to omit them since they are quite expensive and not always easy to find.

In all my years of baking gluten-free I have developed a recipe for pie crust which uses eggs. I found that the classic pâte brisée, a French rendition of our American pie or tart pastry, doesn’t keep its flakiness when I use my gluten-free flour mix; it remains quite pasty white. I adapted King Arthur Flour’s original recipe for a gluten-free pie crust, using my flour mix. When I make pie crust, I use a recipe for 2 double crusts and then freeze what I don’t use. The dough can stay in the freezer for up to three months.

ENJOY!

Gluten-free Goat Cheese and Zucchini Quiche

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Recipe by Simona Gluten-free Course: Recipes
Prep time

1

hour 
Cooking time

50

minutes

Ingredients

  • 1 Single pie crust – 1/4 original recipe

  • 500 gr Zucchini – approximately 1 lb, all but one coarsely grated.

  • 1 Tbsp Kosher Salt

  • 2 Tbsps Unsalted butter

  • 4 large Eggs

  • 280 gr Half and half – 1 1/4 cup

  • 200 gr Goat cheese

  • 5 leaves Fresh mint

Directions

  • Heat the oven to 375 degrees F and grease a glass pie dish. Roll out the pie crust into a 12-inch round. I usually roll the dough between four pieces of plastic wrap since it’s a gluten-free dough and there is no risk that it might get tough. It keeps the counter and the rolling pin clean.
  • Lay the rolled pie crust gently into a 9-inch pie plate, with the help of the plastic wrap. Tuck overhang under and crimp as desired. Freeze for 30 minutes. In the meanwhile prepare the filling.
  • Mix the grated zucchini with 1 tsp salt, then place in a colander. Slice the last zucchini very thinly length ways into long ribbons (use a vegetable peeler). Sprinkle with salt, then put on top of the grated zucchini. Put the colander over a bowl to drain for at least 30 mins. Tip into the middle of a clean tea towel over the sink, twist and squeeze the tea towel getting every drop of the green liquid out.
  • Melt 1 Tablespoon of butter in a medium frying pan. Add the grated zucchini to the pan. Cook, stirring, for 3 mins then place them into a bowl. Melt the rest of the butter and add the sliced zucchini. Cook them slightly on both sides for a couple of minutes.
  • Lightly beat the eggs and half and half in a large bowl. Add the grated zucchini and the mint sliced thinly. Season generously with pepper, and salt if it needs it (it may be salty enough).
  • Take the crust out of the freezer and pour in the filling. Slice the goat cheese in 1/2 ” slices and place them all on top of the filling. Lay the zucchini strips over the top like the spokes of a wheel. Bake for 50 mins, until just set, but still a little wobbly. Cool and serve at room temperature.

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