Puff Pastry Zucchini and Goat Cheese Quiche

A side shot of a slice of the quiche, showing the various layers. There is some arugula on the plate as well. A second slice of quiche is barely visible in the bottom left of the image. Some silverware, plates, and glasses are scattered throughout the table.

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4 from 6 votes

Puff Pastry Zucchini and Goat Cheese Quiche

Servings: slices

Author: Alex Snodgrass

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

Storing Quiche:

Once your quiche has cooled down after baking, store it in an airtight container or wrap it tightly in plastic wrap. Place it in the refrigerator promptly, and it should stay fresh for up to 3-4 days.

Reheating the Quiche:

Microwave: For a quick reheat, microwave individual slices on a microwave-safe plate for about 1-2 minutes, or until heated through.

Oven: To reheat the entire quiche or larger portions, preheat your oven to around 350°F. Cover the quiche with foil to prevent over-browning, then place it in the oven for about 15-20 minutes, or until heated through.

Air Fryer: If you have an air fryer, you can reheat quiche slices in it for a crispier texture. Preheat the air fryer to 325°F (160°C) and heat the quiche for about 5-8 minutes, depending on thickness and desired crispness.

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