Mediterranean Quiche takes brunch to the next level; it’s full of delicious flavors, including a mix of zucchini, sun-dried tomatoes, basil, thyme, gruyere, and goat cheese.
Happy Labor Day! I hope you have had the chance to take a break from your hard-working lives and enjoy some delicious food — and maybe an adult beverage or two?
I am making some assumptions anyway, since you’re here, reading this, I like to assume you enjoy your holidays as I do – with food and the people you love. And yes, maybe some wine once in a while.
I digress… wine or no wine, the real reason we’re all here right now is this quiche.
The quiche that is the quiche of all quiches.
I’m all drooly over this quiche and have a hard time breaking out of my comfort zone and allowing any other quiche into my life. I’m committed, what can I say? Let’s face it… between the zucchini, onion, garlic, parsley, basil, and sun-dried tomatoes… why would I need another?!
This life-changing quiche is held together with a gruyere-egg base and layers of goat cheese on top is the cherry on top for this perfect quiche.
My mom’s the one who first started to make this and I’ve continued the tradition throughout the years.
When I say tradition, I mean making this whenever possible because any time you have an excuse to make it, you should. It’s going to be your next favorite brunch go-to. I promise.
It may also be your next favorite brinner (breakfast-dinner) or leftover lunch. As a former teacher who had to eat lunches in about .02 seconds, I can attest to this quiche’s ability to be satisfying, even cold.
Obviously I’d highly recommend taking that little bit of extra time to make your own crust. Homemade. Crust. It’s flakey and buttery and so ohmygosh. I shouldn’t have to convince you, but I know, time is precious and if you’re in the middle of 826 things then you likely cannot fathom making a homemade crust. I get it.
Go buy a pre-made one. I won’t tell. But your life will be changed by this quiche, so don’t pass it up.
If you’re saying ok, I want to take the time and make this homemade crust but I don’t know how to make it look all fancy and pretty, then listen here. Me either! I have before, but I’m not perfect, and clearly this photographed crust lost all of my pretty trimmed edges that were there before it went in the oven.
We’re all learning, and I definitely am not going to pretend I have all the answers for making a beautiful looking pie crust every time.
BUT IT’S SO TASTY. Which is what matters! So sometimes, the look just isn’t all that important. I’m using this as an opportunity to remind you that perfection is overrated.
Perfect looking crust or not, this quiche, this quiche is where it’s at.
Are you going to make this delectable, guest-satisfying, soon-to-be-your-favorite, perfect brunch, quiche?! Tag your photo with Fork in the Kitchen on Facebook or Instagram. Even better, leave a comment and let us know your thoughts/suggestions/ideas!
- SAVORY PIE CRUST:
- 1½ cups + 2 Tablespoons all-purpose flour
- 1 teaspoon kosher salt
- 1 stick unsalted butter, cold and cubed
- 5 Tablespoons ice water
- QUICHE:
- 2 tablespoons unsalted butter
- ¾ cup yellow onion, diced
- 1 medium zucchini, diced
- 2-3 garlic cloves, minced
- ¾ cup sun-dried tomatoes in oil; drained and julienned
- 3 Tablespoons basil, chopped
- 2 teaspoons thyme, chopped
- Salt and pepper, to taste
- 4 large eggs
- 1¼ cup half and half
- ¾ cup gruyere, shredded
- Dash of crushed red pepper flakes
- 3 ounces goat cheese, crumbled
- SAVORY PIE CRUST:
- Preheat oven to 375°.
- Sift together flour and salt.
- Cut in cold butter using a pastry blender or hands until small pea-sized crumbles form.
- Slowly pour in ice water until dough just comes together. Do not overwork the dough.
- Form dough into a round disk shape and wrap in plastic wrap. Refrigerate for at least 1 hour or up to 1 day.
- Once dough is chilled, place disk on lightly floured surface. Roll dough out to an 11 inch circle.
- Place dough in a 9-inch pie pan. Trim edges and crimp if desired.
- Using a fork, pierce the bottom of the pie crust. Bake for 10-12 minutes until edges are slightly golden brown. Remove and set on wire rack to cool while you prepare the quiche.
- QUICHE:
- Melt butter in large skillet over medium-high heat.
- Add the diced onion and zucchini Saute for 6-8 minutes.
- Add garlic and cook 1 minute longer until fragrant.
- Add in sun-dried tomatoes, basil, thyme, salt, and pepper. Stir together, cooking 1-2 minutes longer.
- Remove skillet from heat and let cool slightly.
- Beat together eggs, half and half, shredded gruyere, crushed red pepper, and salt and pepper to taste (don't add too much salt and pepper here).
- Spoon slightly cooled vegetable mix into the pie crust. Pour egg mixture into crust and crumble goat cheese on top.
- Bake for 25-30 minutes until edges are golden brown and quiche is just set.
- Let cool for at least 30 minutes.
-You may also place parchment paper and dried beans in the bottom of the pie crust while baking to avoid air pockets instead of piercing holes with a fork.
-Letting the quiche rest once it's done baking is super important, even though I know how hard it is to wait! If you don't let it rest, you may end up with a runny quiche.
Adapted from Emeril Lagasse.
