Farm Quiche
There’s nothing quite like a homemade quiche—warm, savory, and perfect for any meal of the day. This one features a flaky pre-baked crust, roasted zucchini, sweet red onion, tangy sun-dried tomatoes, and creamy goat cheese, all set in a rich, herby custard.
Equipment
- 9'' tart pan with a removable bottom
Ingredients
- 1 pie crust, thawed
- 1 zucchini, sliced into ½-inch half rounds
- ½ cup red onion, chopped
- ½ cup pancetta, cubed
- ⅓ cup sun-dried tomatoes, chopped
- 4 eggs, large
- 1 cup half-and-half
- 1 tbsp garlic salt
- 1 tsp black pepper, freshly ground
- ½ tsp paprika
- fresh basil, chopped
- ½ cup goat cheese, crumbled
Instructions
Blind Bake Your Pie Crust
- Preheat your oven to 375°F.
- Roll out and press your pie dough into a 9-inch quiche pan. Prick the bottom all over with a fork. Line with parchment paper or foil and fill with pie weights.
- Bake for 15 minutes, then remove the weights and parchment and bake for another 5–7 minutes until lightly golden. Set aside to cool slightly before filling.
Make Quiche
- Preheat oven to 350°F
- Heat olive oil in a skillet over medium heat. Add zucchini, pancetta, and red onion, cooking for about 5–6 minutes until softened. Remove from heat and set aside.
- In a large bowl, whisk together eggs, half-and-half, garlic salt, pepper, paprika, and chopped basil until smooth.
- Scatter the sautéed zucchini, red onion, pancetta, and sun-dried tomatoes evenly into the pre-baked crust. Pour the custard mixture over the top, then sprinkle goat cheese across the surface.
- Bake for 30 minutes, or until the center is just set and the top is lightly golden. A knife inserted near the center should come out clean.
- Let the quiche cool for at least 10 minutes before slicing.