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This Puff Pastry Zucchini and Goat Cheese Quiche combines the delicate texture of puff pastry with the fresh, subtle flavors of zucchini and the tangy creaminess of goat cheese for the perfect recipe next time you host — or when you want to change up your weekly breakfast!
The puff pastry, with its many buttery layers, bakes into a golden, crisp crust that goes perfectly with the creamy but fresh filling. The textures in this Puff Pastry Zucchini and Goat Cheese Quiche are to die for, and this dish is really perfect for breakfast, brunch, or any meal.
The zucchini adds a tender, slightly sweet note with the goat cheese providing a rich and tangy depth that really elevates the entire dish. This combo ensures that every bite is perfectly balanced and absolutely delicious.
Ingredients:
- Extra Virgin Olive Oil
- Zucchini
- Garlic
- Crushed Red Pepper Flakes
- Kosher Salt
- Pepper
- Puff Pastry
- Eggs
- Whole Milk
- Dijon Mustard
- Goat Cheese
Step-by-Step:
Preheat your oven to 400°F and lightly grease your pie dish.
Step One: Prepare the zucchini
Heat the oil in a large skillet over medium-high heat. Add the zucchini, garlic, pepper flakes, salt and pepper. Cook, stirring, until lightly tender but not overly soft, about 5 minutes. Remove from heat and let cool slightly.
step two: prep the puff pastry
Roll the puff pastry sheet out slightly larger than the size of your pie plate. Press the pastry into the dish, folding it over and gently stretching until it fits your dish, trimming excess off the edges.
Step Three: Prepare the Filling
In a large bowl, whisk together the eggs, milk, and Dijon until well combined and frothy.
Step Four: Assemble the Quiche
Add ¾ of the cooked zucchini in an even layer to the puff pastry crust. Then, add ½ of the crumbled goat cheese on top. Pour the egg filling into the pastry. Top with the remaining zucchini slices and the goat cheese crumbles.
step five: bake the quiche
Transfer to the preheated oven and bake, uncovered, until the filling is set and the crust is golden brown, 30 to 40 minutes. If the top is starting to look overly browned, tent with a piece of foil. You want your eggs to be set; however, you want it to have a bit of a wobble to it as it comes out of the oven. It continues to cook and set as it rests and the wobble will ensure it has a silky, not rubbery, texture.
Step Six: Cool then Enjoy!
Remove from the oven and let cool for 5 to 10 minutes before slicing. Serve and enjoy!
Recipe FAQs:
Yes! See the “notes” section for tips on how to store and reheat the quiche while still maintaining the delicious flavor and texture.
I love the flavor the goat cheese adds to this recipe, but feta would work too if that’s what you prefer!
Whole milk will definitely contribute to the creamy flavor of this quiche, but in a pinch, use the milk you have on hand!
I hope this Puff Pastry Zucchini and Goat Cheese Quiche brings an extra dose of delicious to your table in the next few weeks! Let me know in the comments below if you try it!
Looking for some other quiche recipes? Try these!
Gluten-Free Ham and Cheese Quiche
Caramelized Onion Puff Pastry Quiche
Puff Pastry Zucchini and Goat Cheese Quiche
Ingredients
- 2 tablespoons extra virgin olive oil
- 4 cup zucchini sliced 1/8-inch thin or 2 large zucchinis
- 2 garlic cloves minced
- ½ teaspoon crushed red pepper flakes
- 1 teaspoon kosher salt
- ½ teaspoon pepper
- 1 sheet puff pastry thawed but cold if frozen, let thaw in the fridge for about 4 hours
- 4 large eggs
- 1 ¼ cup whole milk
- 1 tablespoon dijon mustard
- 2 ounces goat cheese crumbled
Instructions
- Preheat your oven to 400°F and lightly grease your pie dish.
- Heat the oil in a large skillet over medium-high heat. Add the zucchini, garlic, pepper flakes, salt and pepper. Cook, stirring, until lightly tender but not overly soft, about 5 minutes. Remove from heat and let cool slightly.
- Roll the puff pastry sheet out to larger than the size of your pie plate. Press the pastry into the dish, folding over and gently stretching until it fits your dish, trimming excess off the edges.
- In a large bowl, whisk together the eggs, milk, and Dijon until well combined and frothy.
- Add ¾ of the cooked zucchini in an even layer to the puff pastry crust. Then, add ½ of the crumbled goat cheese on top.
- Pour the egg filling into the pastry. Top with the remaining zucchini slices and the goat cheese crumbles.
- Transfer to the preheated oven and bake, uncovered, until the filling is set and the crust is golden brown, 30 to 40 minutes. If the top is starting to look overly browned, tent with a piece of foil. You want your eggs to be set; however, you want it to have a bit of a wobble to it as it comes out of the oven. It continues to cook and set as it rests and the wobble will ensure it has a silky, not rubbery, texture.
- Remove from the oven and let cool for 5-10 minutes before slicing. Serve and enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Food Photography and Styling by Eat Love Eats.
Made that quiche last week and it turned out very good ! I used a 9×9 dish and little taller than a standard pie dish, since other reviewers mentioned there wasn’t enough room. It rose quite a bit while baking, so using a dipper dish is definitely a good idea.
The texture and density were just right for me. I also found it tasted even better once cooled – and even more so the next day. Before baking, I sprinkled the top generously with parmesan cheese, which added great flavor.
Next time, I’ll add extra garlic and even more zucchini for my taste.
Thanks for cooking!
I made this tonight and it came out great! I used a 10″ pyrex pie plate and measured the 4 cups of zucchini (from 2 medium ones) and the filling fit perfectly. The only thing I changed was to use less red pepper flakes and I added fresh dill because I have a lot in my garden. It was delicious.
I have made lots and lots of quiches in my time. I make an egg custard a bit differently but gave this a try. It ended up like I thought it would – very soupy. It could very well be the zucchini water content. I think I will roast the slices next time instead of sautéing in oil? It took longer than 40 minutes to cook/set. If I had to do it again, I’d use more eggs and maybe half and half. The goat cheese was nice but I’d probably also add a better melting cheese just to help bind. Flavor was nice but that’s about it. I had an Emile Henry dish and 3 cups of zucchini and filling went right to the top. Maybe more zucchini would have changed the recipe but I didn’t have the room. I’m not sure I’d make this version again just because the texture wasn’t nice for me
I really liked this recipe! Easy to make when I had lots of zucchini to use from the garden. I noticed a lot of reviews saying that it made too much filling, but for me, 4 cups of zucchini was perfect for my 9.5” pie pan.
Something is off with this recipe. The filling does not fit in a standard pie plate and it was still a soupy mess after 40 minutes in the oven. Maybe the zucchini releases too much water while baking.
So good!! We have made it twice – a hit with the whole fami!
So glad to hear it, Caycie!
I love the ingredients and the whole idea of this recipe. However, the quantity of filling did not work. I was only able to put less than half the filling in the pie pan, or it would have overflowed. I used a standard 9″ pie pan, which was correct size for the 2 large zucchini (recipe doesn’t state pan size). So something is off here. Could have easily made half the amount of filling and still would have had a bit left over. Always helpful to state the pan size in a recipe. Maybe this was tested with a huge 12″ pie pan or similar? It doesn’t work as written.