Goat Cheese Crumbled Summer Veggie Quiche
The perfect summertime veggie quiche with caprine animal cheese, zucchini, xanthous squash and bacon!
I've taken the goat cheese obsession to the next level. Over the by 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 remember quiches become enough love and I'one thousand determined to modify that!
Goat Cheese Crumbled Summer Veggie Quiche. We're talking 1: panko bread crumbs rather than a homemade crust considering it's style easier. two: 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 lot!!) 3: salary! Or pancetta! Your call. 4: a flossy egg, milk and heavy foam mixture that keeps it light. And lastly 5: GOAT CHEESE. I cannot exist stopped.
I've told you all about my Montchevre Goat Cheese obsession before and like I said, there is no stopping me at present! The day I run out of what is stocked in my fridge volition exist a very distressing twenty-four hour period indeed. You'll find me at the grocery shop shortly thereafter! The goat cheese just gives every recipe a little extra oomph of flavor, a chip of tangy, a prissy flossy finish and I cannot get enough. It'south perfect in this quiche and the combo of the caprine animal cheese, zucchini and bacon is truly a match made in heaven! PLEASE hope 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
This super succulent summer squash loaded veggie quiche also has some tangy goat cheese and smoky bacon for the perfect bite!
Form Breakfast
Cuisine Mediterranean
- 3 tablespoons panko staff of life crumbs
- 2 tablespoons olive oil
- 2 shallots, thinly sliced
- 3/four cup thinly sliced zucchini
- 3/4 loving cup thinly sliced yellow squash
- iv slices bacon, cooked and crumbled
- 1 cup crumbled Montchevre goat cheese
- four large eggs
- ane cup heavy cream
- ane loving cup whole milk
- Kosher table salt and freshly croaky black pepper to taste
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Preheat oven to 425°F.
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Spray a quiche pan (nine-inches wide, 2 inches deep) with non-stick spray, then sprinkle all over with bread crumbs. Alternatively, you tin can grease the pan with butter and then sprinkle the panko
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Place a big heavy skillet over medium heat, and the olive oil. Add together the sliced shallot sauté, stirring occasionally, until caramelized, nigh 25 minutes. Add the thinly sliced zucchini and squash and stir to combine, sauté for another five minutes. Remove from the heat and drain and backlog moisture from the zucchini. Flavour the mixture with salt and pepper and transfer the vegetable mixture into the quiche dish, and then evenly sprinkle goat cheese and crumbled bacon.
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Whisk together the eggs, cream, milk, ½ teaspoon of common salt and ¼ teaspoon pepper and pour over goat cheese.
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Bake until top is golden and custard is set in center, 25 to thirty minutes. Cool slightly before cut into wedges and serve.
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Optional to to serve with market greens toss with lemon juice and olive oil over the tiptop.
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Source: https://whatsgabycooking.com/summer-veggie-quiche/
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