Zucchini and Goat Cheese Quiche

Zucchini and Goat Cheese Quiche

I pretty much keep zucchini in my fridge at all times, especially in the springtime. It is such a great, versatile vegetable! (I made it last weekend in a Mediterranean dish, and planning to make Zoodles tonight.) This quiche could easily be made for a brunch, or for a dinner. Serve it with a side salad, or even a fruit cup. 

Ingredients

• Prepared pie crust

• 4 cups thinly sliced zucchini (about 3 medium)

• 3 large eggs

• (Note: I would use 1/2 cup milk, but I was all out!) 

• 2 teaspoons dried thyme (or fresh thyme)

• 1/2 teaspoon each salt and garlic powder

• 1/4 teaspoon pepper

• 3 ounces goat cheese (I actually used Boursin for this recipe) 
• Directions:
• Preheat oven to 400°. Prebake pie crust with weights for 15 minutes (with tin foil, and 5 without. Until light brown.)   
• Place zucchini in a large bowl; sprinkle with 1/2 teaspoon salt. Let stand 15 minutes or until liquid is released. Drain in a colander, squeezing a handful at a time to remove liquid, and pat dry (Use Mandolin to slice evenly.) 
  
• In a large bowl, whisk eggs and seasonings until blended.
  
• Sprinkle goat cheese evenly over bottom of prepared crust; arrange zucchini over cheese. 
  
• 
  
  
• Carefully pour egg mixture over zucchini; top with extra thyme. 
  
• Bake on a lower oven rack 30-40 minutes or until a knife inserted near the center comes out clean and crust is golden. Cover edge loosely with foil during the last 15 minutes if needed to prevent overbrowning. 
• Let stand 10 minutes before cutting into wedges.