Zucchini and Eggplant Quiche
A nice change from regular quiche options, this zucchini and eggplant quiche with goat cheese is perfect for your next brunch or light dinner.
On a recent trip to Provence, France my husband and I stumbled upon a little shop full of ready made goodies ranging from sweets to all kinds of savories. Looking for something to take back to our apartment after a day of browsing the antique market, we chose a zucchini and eggplant quiche. I knew right away I needed to recreate it once we got home. In a way, it reminds me of this  Simple Veggie and Cheese Frittata both are an egg based dish filled with veggies.
Why You'll Love This Recipe
- It’s a complete meal
- Great for a light breakfast, brunch or dinner
- Can be made gluten-free
Ingredients
Eggs – Use large eggs
Zucchini – One small zucchini
Eggplant – A small eggplant
Milk/Heavy Cream – Can use your favorite milk, heavy cream makes it a bit richer.
Caramelized Onions (optional) – These are optional but do add a delicious flavor to the quiche.
Garlic Powder – You will need 1 tsp
Onion Powder – If you are using caramelized onions then omit this, if not you will need 1 tsp.
Goat Cheese – Use the goat cheese you find in the logs and not the crumbles.
Salt – Regular table salt
Black Pepper
Pie Crust/Gluten-Free Pie Crust – Can use ready made or homemade pie crust. Keep in mind most gluten-free ready made pie crust has sugar in it so it will be a bit sweet and savory mixed together. Regular pie crust does not have sugar in it.
Instructions
- Pre-heat the oven to 400°F.
- Prepare the pie crust per package instructions.
- Line a baking sheet with parchment paper.
- Dice the zucchini into small bite size pieces and place them onto the parchment lined baking sheet.
- Peel the eggplant and cut it into small bite size pieces and place them onto the same parchment lined baking sheet as the zucchini.
- Drizzle the zucchini and eggplant with 2-3 tbsp of olive oil, 1/2 tsp of salt, and 1/2 tsp of black pepper. Mix it all together making sure the vegetables are lightly covered in the olive oil.
- Roast the vegetables for 15 minutes then flip them and roast for an additional 10-15 minutes or until they are fork tender.
- Remove from the oven and set aside. Reduce the oven temperature to 350°F.
- In a medium size bowl add the eggs, caramelized onions (optional), garlic powder, onion powder, salt, pepper and the milk/heavy cream. Whisk until smooth.
- Using the tines of a fork, lightly prick holes into the bottom of the pie crust.
- Place 1 cup of the roasted vegetables onto the bottom of the pie crust.
- Fill the pie with the egg mixture, then gently add the caramelized onions.
- Add chunks of the goat cheese over the entire pie, using large and small chunks.
- Place the quiche onto a baking sheet (to prevent spills)
- Bake at 350°F for approximately 30-40 minutes or until the eggs are set.
Recipe Substitutions
- To make this dish dairy-free use your favorite non-dairy milk and vegan goat cheese.
- If you are gluten-free you can make your own pie crust (just omit the sugar) or you can purchase ready made gluten-free pie crust. Keep in mind that ready made pie crust has a bit of sugar in it. While this is a savory dish, you will taste some of that sweetness but it doesn’t detract from the taste. This Gluten-free Pie Crust is easy to find in most stores and works well in this recipe.
Recipe Tips
- Use goat cheese that comes in a log instead of the ready made crumbles. The log goat cheese is creamier and you can vary the chunks you put in.
- Place the pie plate onto a baking sheet to make it easier to transport to the oven and from the oven and to catch any spills.
Zucchini and Eggplant Quiche
Materials
- 1 9-inch store bought or homemade pie dough Use gluten-free if needed
- 1 small Eggplant, peeled and cut into bite size pieces
- 1 small Zucchini, cut into bite sized pieces
- 1 tsp Salt, divided
- 3/4 tsp Black Pepper 1/2 tsp for veggies, 1/4 tsp for filling
- 2-3 tbsp Olive Oil
- 4 Eggs, large
- 1/2 tsp Garlic Powder
- 1/2 tsp Onion Powder omit if using caramelized onions
- 1/2 cup Milk/Heavy Cream
- 1/8 cup Caramelized Onions (optional)
- 2 oz Goat Cheese 1/2 of a 4 oz log
Instructions
- Prepare the pie dough according to package directions.
Roast The Vegetables
- Pre-heat the oven to 400℉
- Line a baking sheet with parchment paper.
- Add the bite size pieces of the zucchini and eggplant. Drizzle with 2-3 tbsp of olive oil, 1/2 tsp of salt and a 1/2 tsp of black pepper. Mix until the pieces are coated in the olive oil.
- Roast for 15 minutes then flip and roast another 10 minutes or until the vegetables are fork tender.
- Remove from the oven and set aside.
- Reduce the oven temperature to 350℉.
Prepare the Quiche Filling
- In a medium size bowl add the eggs, garlic powder, onion powder (if using), salt, 1/4 tsp black pepper, and the milk/heavy cream. Whisk until smooth.
- Gently prick the bottom and sides of the pie crust with a fork, then fill it with 1 cup of the roasted vegetables.
- Slowly pour the egg mixture on top of the roasted vegetables.
- Add the caramelized onions if using all over the top of the egg mixture.
- Gently break large and small chunks of goat cheese and place all over the top of the quiche. Don't worry if some sink.
- Place the quiche onto a baking sheet to catch any spills and bake for 30-40 minutes or until the eggs are set and the crust is golden.
- Remove from the oven and let the quiche sit for a few minutes before slicing.
Notes
Nutrition
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