Zucchini and Goat Cheese Quiche Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pastry:</li><li class="ingredients-single-item">175g plain flour</li><li class="ingredients-single-item">100g cold unsalted butter, cubed</li><li class="ingredients-single-item">¼ teaspoon salt</li><li class="ingredients-single-item">3-4 tablespoons ice-cold water</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">2 medium zucchini (approximately 350g)</li><li class="ingredients-single-item">150g goat cheese log, crumbled (chèvre)</li><li class="ingredients-single-item">4 large eggs</li><li class="ingredients-single-item">200ml double cream</li><li class="ingredients-single-item">100ml whole milk</li><li class="ingredients-single-item">2 tablespoons fresh thyme leaves</li><li class="ingredients-single-item">1 tablespoon olive oil</li><li class="ingredients-single-item">2 cloves garlic, minced</li><li class="ingredients-single-item">1 teaspoon salt</li><li class="ingredients-single-item">½ teaspoon freshly ground black pepper</li><li class="ingredients-single-item">Pinch of grated nutmeg</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">24cm (9.5-inch) loose-bottomed tart tin</li><li class="equipment-single-item">Baking beans or rice (for blind baking)</li><li class="equipment-single-item">Baking parchment</li><li class="equipment-single-item">Mandoline or sharp knife</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Make the pastry by placing the flour and salt in a large bowl. Add the cold cubed butter and use your fingertips to rub it into the flour until the mixture resembles breadcrumbs. Working with cold ingredients keeps the butter from melting completely, which will create those desirable flaky layers in your crust.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add the ice-cold water one tablespoon at a time, gently bringing the dough together with a fork until it just forms a ball. Don't overwork the dough or add too much water – the dough should be just moist enough to hold together. This restraint prevents gluten development that would make your crust tough.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Flatten the dough into a disc, wrap in cling film, and chill in the refrigerator for at least 30 minutes. This resting period relaxes the gluten and firms up the butter, ensuring your pastry will be tender and flaky.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>While the pastry chills, prepare your zucchini. Using a mandoline or sharp knife, slice the zucchini into thin rounds (approximately 3mm thick). Place them in a colander, sprinkle with a little salt, and let them sit for 20 minutes. This draws out excess moisture that would otherwise make your quiche soggy.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Preheat your oven to 190°C (170°C fan/gas mark 5). Roll out the chilled pastry on a lightly floured surface to about 3mm thickness and use it to line your tart tin. Press it gently into the corners without stretching the dough, and trim any excess, leaving a slight overhang to allow for shrinkage.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Line the pastry case with baking parchment and fill with baking beans or uncooked rice. Blind bake for 15 minutes, then remove the beans and parchment and bake for a further 5-7 minutes until the base is just starting to color. The blind baking ensures your crust won't become soggy once filled.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Meanwhile, pat the zucchini dry with paper towels. Heat the olive oil in a frying pan over medium heat and add the garlic, cooking gently for 1 minute until fragrant but not colored. Add the zucchini slices and cook for 2-3 minutes, just to drive off any remaining moisture and infuse them with garlic flavor. Remove from heat and let cool slightly.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>In a large bowl, whisk together the eggs, cream, milk, thyme leaves, salt, pepper, and nutmeg until well combined. The fat content in the cream and whole milk creates a silky, rich custard texture that characterizes a classic quiche.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Arrange half of the zucchini slices over the base of the pastry case, then scatter over half of the crumbled goat cheese. Repeat with the remaining zucchini and goat cheese, creating beautiful layers that will be visible in each slice.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Carefully pour the egg mixture over the zucchini and cheese, filling the case to about 5mm from the top. Don't overfill, as the custard will expand slightly during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Reduce the oven temperature to 180°C (160°C fan/gas mark 4) and bake the quiche for 30-35 minutes until the filling is set but still has a slight wobble in the center. The custard continues cooking from residual heat after removal from the oven, so this slight wobble will ensure a creamy, rather than rubbery, texture.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Allow the quiche to cool in the tin for at least 15 minutes before carefully removing and transferring to a serving plate. This resting time allows the custard to fully set and makes slicing cleaner. Serve warm or at room temperature with a fresh green salad. The quiche will keep refrigerated for up to 3 days and also freezes beautifully for up to 1 month.</li></ol>