TIME:
40-50 minutes
PREP:
15-20 minutes
YIELD:
4-6 servings
Ingredients
- 1 refrigerated pie crust
- 2 tablespoons olive oil
- 2 shallots, thinly sliced
- ¾ cup zucchini, sliced
- ¾ cup yellow squash, sliced
- 4 large eggs
- 1 cup heavy cream
- 1 cup whole milk
- Salt and pepper
- 4 pieces of bacon, cooked and crumbled, divided
- 1½ cup crumbled goat cheese, divided
- Fresh herbs for topping: basil, chives
Directions
- Preheat oven to 350°F. Unroll the pie crust and place it into the tart pan, pressing into the edges and smoothing up the sides. Run a rolling pin over the top of the tart pan to remove the excess crust. Place the tart pan in the refrigerator while you make the filling.
- Heat a large skillet over medium high heat and add olive oil. Add the shallots, zucchini and yellow squash to the pan and sauté until soft, about 8 minutes. Season with salt and pepper. Remove from heat.
- Whisk together the eggs, cream and milk and season with salt and pepper.
- Remove the tart pan from the refrigerator and place on a sheet pan. Place sautéed veggies into the tart pan and top with 1 cup of crumbled goat cheese and ¾ of the bacon. Pour egg mixture into the tart pan.
- Bake until the top is golden and the quiche is just set in the center, about 40–50 minutes. Let cool slightly before slicing. Top with reserved goat cheese, bacon and fresh herbs.
