Zucchini and Goat Cheese Quiche (Quiche De Courgette Au Chevre) Recipe | Yummly
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Zucchini and Goat Cheese Quiche (Quiche de Courgette au Chevre)

INGRIDSTEVENS
13Ingredients
3Hours
220Calories
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Description

Cooking Light

Ingredients

US|METRIC
8 SERVINGS
  • 5.7 ounces all-purpose flour (about 1 1/4 cups)
  • 3 tablespoons unsalted butter (chilled, diced)
  • 2 ounces 1/3-less-fat cream cheese (cut into small pieces)
  • 1/4 cup plain whole milk yogurt
  • 12 ounces zucchini (very thinly sliced)
  • 3/4 teaspoon kosher salt (divided)
  • 1 1/4 cups 2% reduced fat milk
  • 1 teaspoon chopped fresh thyme
  • 1/2 teaspoon ground black pepper (freshly)
  • 3 large eggs (lightly beaten)
  • 2 ounces lower sodium ham (diced)
  • 2 ounces goat cheese (plain firm, crumbled)
  • 2 thyme sprigs (cut into 1/4-inch pieces)
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    Directions

    1. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Place flour, butter, and cream cheese in the bowl of a food processor; pulse until mixture resembles coarse crumbs. Add yogurt; pulse just until mixture comes together. Wrap dough in plastic wrap, and shape into a 1-inch-thick disk. Refrigerate at least 1 hour.
    2. Preheat oven to 400°.
    3. Roll dough to a 12.5-inch circle on a lightly floured work surface. Fit dough into a 10-inch removable-bottom tart pan, pressing dough against bottom and up sides of pan. Pierce bottom of dough liberally with a fork. Line bottom of dough with parchment paper; arrange pie weights or dried beans on parchment paper. Bake at 400° for 15 minutes. Remove pie weights and parchment paper; bake at 400° for 5 minutes or until crust is lightly browned. Cool slightly.
    4. 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. Combine remaining 1/4 teaspoon salt, milk, thyme, pepper, and eggs in a bowl, stirring with a whisk. Sprinkle ham and goat cheese evenly over bottom of prepared crust; arrange zucchini over cheese. Carefully pour egg mixture over zucchini; top with thyme sprigs. Bake at 400° for 35 minutes or until egg is set. Let stand 10 minutes. Cut into wedges.

    NutritionView More

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    220Calories
    Sodium
    Fat
    Protein
    Carbs
    Fiber
    Calories220Calories from Fat100
    % DAILY VALUE
    Total Fat11g17%
    Saturated Fat6g30%
    Trans Fat
    Cholesterol105mg35%
    Sodium340mg14%
    Potassium270mg8%
    Protein10g20%
    Calories from Fat100
    % DAILY VALUE
    Total Carbohydrate20g7%
    Dietary Fiber1g4%
    Sugars4g8%
    Vitamin A10%
    Vitamin C15%
    Calcium15%
    Iron10%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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