Grated Zucchini Quiche with Goat Cheese and Smoked Bacon

Ingredients

• 600 g Zucchini (ends trimmed, peel removed partially if bitter, grated)
• 15 ml Olive oil (a drizzle for cooking)
• 5 g Salt (a small pinch to season the zucchini)
• 1 pinch Espelette pepper (optional, adds a mild heat)
• 1 c. à café Colombo spice (or curry, turmeric, paprika according to preference)
• 300 ml Thick crème fraîche (30 cl, can be replaced by liquid cream, whole milk, Greek yogurt or quark)
• 3 pcs Eggs (large, at room temperature)
• 1 pinch Black pepper (to taste)
• 1 pinch Nutmeg (freshly grated)
• 1 sheet Puff pastry (for a 20 cm tart pan, can be replaced by shortcrust pastry)
• 100 g Smoked pork belly (lardons) (cut into small dice or strips)
• 100 g Goat cheese (in small rounds)

Instructions

1. Prepare the zucchini

   Trim the ends of the zucchini, remove the peel on every other strip if it is bitter, then grate the zucchini using a grater or food processor.

   Time: PT5M

2. Sauté the zucchini

   In a skillet, heat a drizzle of olive oil over medium heat. Add the grated zucchini, season with salt, add the Espelette pepper (optional) and one teaspoon of Colombo spice. Cook 4 to 5 minutes, stirring until the water evaporates and the zucchini begins to brown.

   Time: PT5M

3. Prepare the quiche filling

   In a bowl, whisk 300 ml of thick crème fraîche with the 3 eggs, a small pinch of salt, pepper and a pinch of nutmeg until smooth.

   Time: PT5M

4. Preheat the oven

   Preheat the oven to 180 °C for about 10 minutes.

   Time: PT10M

   Temperature: 180°C

5. Line the pan

   Roll out the puff pastry, line a 20 cm tart pan, then prick the base with a fork.

   Time: PT5M

6. Assemble the quiche

   Spread the cooked zucchini over the pastry base, add the diced smoked pork belly, arrange the goat cheese rounds, then pour the cream and egg mixture over everything.

   Time: PT10M

7. Bake

   Bake the quiche for 35 minutes at 180 °C until golden and the centre is set.

   Time: PT35M

   Temperature: 180°C

8. Rest before serving

   Remove the quiche from the oven and let it rest for 10 minutes before slicing.

   Time: PT10M

Nutrition Facts

Calories

350

Protein

12 g

Carbohydrates

20 g

Fat

25 g

Fiber

2 g

Ingredient Substitutions

• Instead of Zucchini: squash, grated cucumber
• Instead of Olive oil: sunflower oil, rapeseed oil
• Instead of Salt: sea salt
• Instead of Espelette pepper: sweet paprika, smoked paprika
• Instead of Colombo spice: curry powder, turmeric, smoked paprika
• Instead of Thick crème fraîche: whole milk, Greek yogurt, quark
• Instead of Eggs: chicken eggs
• Instead of Black pepper: white pepper
• Instead of Nutmeg: ground nutmeg
• Instead of Puff pastry: shortcrust pastry
• Instead of Smoked pork belly (lardons): bacon, smoked ham
• Instead of Goat cheese: sheep cheese, feta

Equipment Needed

• Hand or electric grater
• Medium skillet
• Mixing bowl
• Whisk
• Chef's knife
• Cutting board
• 20 cm tart pan
• Oven

Critical Steps — Do Not Skip

• Prepare the zucchini (step 1)
• Sauté the zucchini (step 2)
• Preheat the oven (step 4)
• Assemble the quiche (step 6)
• Bake (step 7)

Chef Tips from the Video

• Keep the puff pastry well chilled until you bake it for optimal flakiness.
• Add a small handful of grated parmesan on top for an even more golden crust.
• Use Espelette pepper or smoked paprika according to your preference to vary the aromas.

Troubleshooting

Storage

Refrigerator: Store the quiche in an airtight container, up to 3 days.

Freezer: Wrapped in plastic film then in a freezer bag, it keeps for up to 1 month. Defrost in the refrigerator before reheating.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the cream and egg mixture the day before and keep it refrigerated.
• Cooked zucchini can be stored for 12 h in the fridge and added to the quiche just before baking.
• The quiche can be fully baked, then reheated in the oven at 160 °C for 10‑15 minutes.