You know how some people have a weakness for chocolate? Well, I have a weakness for goat cheese. I don´t eat it often but if I do, I am just in heaven. If I need it for a recipe, I usually buy more than I need so that I can graze on a bit of it while cooking. Recently, I discovered a lovely recipe from David Lebovitz when I made a ham, pear and blue cheese quiche. Quiche often inspires a negative reaction which i think is unfair. Is quiche something you eat every day? No, but life is too short not to be enjoyed and quiche is meant to be enjoyed. what is not to love about its versatility? Its deliciousness? Or that it keeps well in the freezer? Or that it looks so beautiful and you really did not put a whole lot of effort into it? The dough is easily made and the only ¨work¨could be just spreading it into the springboard pan. Other than that, this is easy peasy.
Ok, getting back to the cheese. Well, I saw a recipe for a quiche in a Spanish cooking magazine and decided to adapt it a bit and use the same crust recipe from David Lebovitz. Zucchinis and goat cheese…oh my goodness. They have the Yum Factor!
Before I continue with the recipe, here are just a few points to remember..
- Baking times vary. If you find that after taking the quiche out that it is still a bit liquidy in the middle, don´t worry. just put it back in the oven.
- Substitutions are welcomed! If you don´t like goat´s cheese, try another then!
- You could try toasting the walnuts first.
Quiche dough. If you need David Lebovitz´s easy and delicious recipe, do check out the link for his quiche recipe above.
1 kilo zucchinis sliced
200g goat´s cheese
2 onions, chopped
1 cup of walnuts
Pinch of nutmeg
Salt and pepper
- Preheat your oven to 180
- Line a sheet of parchment paper on your work surface and with a pencil, trace the circular shape of your springboard pan. Grease the base with olive oil Cut out the circular shape and place it on the base of your pan.Take your dough and spread it evenly over a springboard pan. Make a nice high border with your fingers.
- Pour in some baking beans (if you don´t have any of those, use dry garbanzos) and spread them evenly over the base. Bake in the oven for ten minutes. Take out and set aside.
- Take the onions and fry them on low heat with 4 tablespoons of olive oil. They will be ready when they are transluscent. Set aside.
- Using the same pan, fry the zucchini until they are nice nd glossy. Add more oile oil if needed. Set aside.
- Beat the eggs with the milk, nutmeg, salt and pepper.
- In layers, spread the ingredients. I began with a layer of zucchini and onion. Then I crumbled some goat cheese. Finally, I sprinkled the walnuts and then repeated the steps until all the ingredients were used.
- Pour the egg mixture over the quiche and bake it in the oven for around 35 to 40 minutes. Baking times will vary so it could take more time. It will be ready when the center is not liquidy, but wobbly!
9. Leave it to set about ten minutes or so before making any attempt at removing the springboard. If you see that it is not coming off easily, just wait a few minutes more!
Serve hot and enjoy!!
Have a wonderful weekend everyone! xxxx Natascha