This Vegetable Quiche with Goat Cheese features a perfect blend of creamy, tangy goat cheese and a medley of fresh vegetables, all encased in a flaky pastry crust. Ideal for breakfast, brunch, or even a light dinner, this quiche is a delicious and versatile option for any occasion. With its rich flavors and satisfying texture, it's a crowd-pleaser that’s easy to make and perfect for sharing!
Make the Pastry Crust: In a large mixing bowl, combine the flour and salt.
Add the cold, cubed butter and use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
Gradually add the ice water, 1 tablespoon at a time, mixing until the dough comes together.
Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Prepare the Filling: Preheat the oven to 375°F (190°C).
In a large skillet, heat the olive oil over medium heat.
Add the chopped onion and bell pepper, and sauté until softened, about 5 minutes.
Add the zucchini and cook for another 3 minutes.
Add the cherry tomatoes and spinach, and cook until the spinach is wilted, about 2 minutes. Remove from heat and let cool slightly.
Assemble the Quiche: On a lightly floured surface, roll out the pastry dough to fit a 9-inch pie dish.
Transfer the dough to the pie dish, trimming any excess and crimping the edges.
In a large mixing bowl, whisk together the eggs, heavy cream, salt, pepper, and nutmeg.
Spread the sautéed vegetables evenly over the bottom of the pastry crust.
Pour the egg mixture over the vegetables.
Sprinkle the crumbled goat cheese evenly over the top.
Bake the Quiche: Bake in the preheated oven for 35-40 minutes, or until the filling is set and the top is golden brown.
Let the quiche cool slightly before slicing and serving.
Notes
This Vegetable Quiche with Goat Cheese is a delightful dish that brings together the flavors of fresh vegetables and creamy goat cheese in every bite. Enjoy!