Corn and Zucchini Goat Cheese Quiche with Lemon and Basil
A delightful quiche featuring fresh corn, zucchini, creamy goat cheese, and a hint of lemon and basil, perfect for brunch or a light dinner.
Ingredients
For the Quiche
- 1 each pre-made pie crust golden, flaky, and tender
- 1 cup fresh corn kernels sweet and juicy
- 1 medium zucchini, grated tender and mild
- 1 cup crumbled goat cheese creamy and tangy
- 4 large eggs these bind everything together
- 1 cup heavy cream luxurious and smooth
- 2 tablespoons fresh basil, chopped aromatic and fragrant
- 1 each lemon zest for a zesty kick
- 1 tablespoon lemon juice enhancing the freshness
- to taste Salt and pepper essential seasonings
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Place your pie crust into a 9-inch pie dish. Press it down gently, ensuring a snug fit, and trim any excess. Using a fork, prick the base to prevent bubbling during baking.
- Blind bake the crust for 10 minutes by lining it with parchment paper and filling it with pie weights or dried beans.
- In a skillet over medium heat, warm a drizzle of olive oil. Add the grated zucchini and sauté until it becomes tender and fragrant. Mix in the sweet corn, seasoning with salt and pepper, then remove from heat and allow it to cool.
Mixing the Filling
- In a bowl, whisk together the eggs and heavy cream until smooth and frothy.
- Stir in the crumbled goat cheese, fresh basil, lemon zest, lemon juice, and season with salt and pepper.
- Gently fold in the cooled corn and zucchini mixture.
Baking
- Pour the filling into the pre-baked crust.
- Bake for 35-40 minutes, or until the quiche is golden and just set in the center.
- Once baked, let the quiche cool for about 10 minutes before slicing.
Notes
For best results, pre-bake your crust to avoid a soggy bottom. Grate the zucchini and let it sit on a kitchen towel to remove excess moisture before cooking. Allow the quiche to cool slightly before slicing to help the custard set.