Recently requested as a last meal before leaving Paris, a good friend and I prepared this decadent and delicious Sunday dinner together. This recipe was only a part of our meal which included lamb chops, quiche, salad with a French vinaigrette, and fondant au chocolat with balsamic glazed cherries for dessert. This quiche is easy to make as well as to modify - add what's left in your fridge. There are no worries if you don't follow the recipe to a T - as long as you have the key ingredients: eggs, cream, quiche dough, zucchini, and cheese.

The Recipe: From Start to Finish

Prepare

Remember to mix the spinach in gently

Bake

When the knife comes out clean, it's done

Eat

Bon appétit!
Ingredients:
  • 1 quiche dough (pâte brisée / substitute pie crust)
  • 200g fresh goat cheese (cream cheese consistency)
  • 50g grated Gruyère cheese
  • 6 cherry tomatoes halved
  • 2 zucchinis, medium size
  • 1/2 yellow onion, sliced thin
  • 150 mL fresh cream (whole fat)
  • 1 tsp balsamic vinegar
  • 1 cup raw spinach
  • 3 eggs
  • 2 tsp herbes de Provence - split between zucchini & egg mixture
  • 2 tbsp olive oil/butter
  • Salt & pepper to taste
Preparation:
  1. Preheat oven to 200C / 390F. Put the quiche dough in a pie pan with parchment paper underneath. Lightly poke bottom of crust with fork to make air holes. Blind bake (by itself) in oven for 15 minutes or until bottom is slightly cooked. Let cool once done.
  2. Peel and slice onion - cutting in half and then into thin slices. Heat sauté pan over medium heat. When hot, add one tablespoon of olive oil and cook until onions are translucent. Add balsamic vinegar and cook for 30 seconds. Set onions aside to cool and wipe out pan.
  3. Wash and finely slice zucchini. Add the remaining olive oil to the same pan and sauté zucchini until it begins to brown. While cooking, season with herbs de Provence, salt, and pepper. If the zucchini starts to stick, add a few tablespoons of water and repeat as needed. Once done, set aside.
  4. Whisk together eggs, cream, salt, pepper, and herbes de Provence until fluffy, light and well incorporated. Gently stir in cooked onions, spinach, and 2/3 of the goat cheese, with a fork until combined.
  5. Pour egg mixture into the cooled quiche crust. Gently place zucchini slices over the mixture to cover. Artfully place halved cherry tomatoes wherever desired. Crumble remaining goat cheese on top and follow with grated Gruyère cheese.
  6. Bake in oven for 30 minutes. Check halfway through cook time. If edges and top are browning too quickly, cover the quiche loosely with foil. It is done when a sharp knife comes out clean when inserted in the middle. Enjoy!