Zucchini and Goat Cheese Quiche

© Provided by MyRecipes

By David Tanis, MyRecipes

This dish is a bit of a project, but once you have the pastry rolled and pressed into the tart pan, most of the work is done, and you can do that well in advance. Keep the dough in the freezer, ready to bake when you need it. (The crust is a lightened adaptation of Tanis' original crust. We reduced the amount of butter by 5 tablespoons and the cream cheese by 2 ounces, and doubled the amount of yogurt.)

Hands-on: 30 mins
Total: 2 hrs 50 mins
Yield: Serves 8 (serving size: 1 wedge)

Ingredients

• 5.7 ounces all-purpose flour (about 1 1/4 cups)

• 3 tablespoons chilled unsalted butter, diced

• 2 ounces 1/3-less-fat cream cheese, cut into small pieces

• ¼ cup plain whole-milk yogurt

• 12 ounces zucchini, very thinly sliced

• ¾ teaspoon kosher salt, divided

• 1 ¼ cups 2% reduced-fat milk

• 1 teaspoon chopped fresh thyme

• ½ teaspoon freshly ground black pepper

• 3 large eggs, lightly beaten

• 2 ounces lower-sodium ham, diced

• 2 ounces plain firm goat cheese, crumbled

• 2 thyme sprigs, cut into 1/4-inch pieces

Directions

Step 1

Weigh or lightly spoon flour into dry measuring cups; level with a knife. Place flour, butter, and cream cheese in the bowl of a food processor; pulse until mixture resembles coarse crumbs. Add yogurt; pulse just until mixture comes together. Wrap dough in plastic wrap, and shape into a 1-inch-thick disk. Refrigerate at least 1 hour.

Step 2

Preheat oven to 400°.

Step 3

Roll dough to a 5-inch circle on a lightly floured work surface. Fit dough into a 10-inch removable-bottom tart pan, pressing dough against bottom and up sides of pan. Pierce bottom of dough liberally with a fork. Line bottom of dough with parchment paper; arrange pie weights or dried beans on parchment paper. Bake at 400° for 15 minutes. Remove pie weights and parchment paper; bake at 400° for 5 minutes or until crust is lightly browned. Cool slightly.

Step 4

Place zucchini in a large bowl; sprinkle with 1/2 teaspoon salt. Let stand 15 minutes or until liquid is released. Drain in a colander, squeezing a handful at a time to remove liquid, and pat dry. Combine remaining 1/4 teaspoon salt, milk, thyme, pepper, and eggs in a bowl, stirring with a whisk. Sprinkle ham and goat cheese evenly over bottom of prepared crust; arrange zucchini over cheese. Carefully pour egg mixture over zucchini; top with thyme sprigs. Bake at 400° for 35 minutes or until egg is set. Let stand 10 minutes. Cut into wedges.

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