Zucchini and Goat Cheese Quiche with Curry

Ingredients

• 400 g Zucchini (beautiful, firm, washed)
• 200 g Plain bacon lardons (smoke-free, pre-cut)
• 100 ml Thick fresh cream (type 30% fat)
• 2 Eggs (at room temperature)
• 1 c. à café Curry powder (mild)
• 0.5 c. à café Fine semolina (to slightly thicken the filling)
• 0.5 c. à café Provençal herbs
• 15 ml Olive oil (extra virgin)
• 1 Onion (medium, peeled)
• 1 Roll of shortcrust pastry (about 250 g, to roll out in a 25 cm tart pan)
• 100 g Goat cheese log (cut into slices about 0.5 cm thick)
• 10 g Butter (to grease the pan)
• to taste Salt
• to taste Black pepper

Instructions

1. Prepare the vegetables

   Peel the onion, cut it in half then slice it into thin strips before dicing it. Wash the zucchini, remove the ends, slice into rounds about ½ cm thick, then into sticks and finally dice them.

   Time: PT10M

2. Cook the bacon lardons

   Heat the sauté pan over medium heat and add the lardons. Cook for about 3 minutes until they release their fat.

   Time: PT3M

   Temperature: feu moyen

3. Cook the onions

   Add the onion dice to the lardons, stir and cook for 3 minutes without letting them brown.

   Time: PT3M

   Temperature: feu moyen

4. Par‑cook the zucchini

   Pour the olive oil into the sauté pan, add the zucchini dice and cook for 5 minutes, stirring occasionally.

   Time: PT5M

   Temperature: feu moyen

5. Season the filling

   Sprinkle with salt, pepper, curry, Provençal herbs, fine semolina and, if desired, a pressed garlic clove. Mix quickly.

   Time: PT2M

6. Prepare the quiche custard

   In a large bowl, pour the crème fraîche, add the eggs, season lightly with salt and pepper and whisk until smooth.

   Time: PT3M

7. Line the pan

   Lightly butter the 25 cm tart pan, place the shortcrust pastry, spread it and prick the base with a fork.

   Time: PT3M

8. Distribute the zucchini

   Spread the zucchini, bacon and onion mixture over the pastry base and smooth evenly with a wooden spoon.

   Time: PT2M

9. Arrange the goat cheese

   Lay the goat cheese slices on top of the zucchini forming a decorative pattern (e.g., a rosette).

   Time: PT2M

10. Pour the custard

    Pour the cream‑egg mixture over everything, making sure to fully cover the vegetables and cheese.

    Time: PT2M

11. Preheat the oven

    Turn the oven on to 190 °C and let it preheat for 35 minutes.

    Time: PT35M

    Temperature: 190°C

12. Bake

    Place the quiche in the oven and bake for 30 minutes until the top is golden and the crust is fully cooked.

    Time: PT30M

    Temperature: 190°C

13. Rest before serving

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

    Time: PT10M

Nutrition Facts

Calories

370

Protein

12 g

Carbohydrates

14 g

Fat

25 g

Fiber

5 g

Ingredient Substitutions

• Instead of Zucchini: yellow squash, eggplant
• Instead of Plain bacon lardons: diced bacon, smoked ham
• Instead of Thick fresh cream: heavy cream, Greek yogurt
• Instead of Eggs: silken tofu (vegetarian version), mashed potatoes (binder)
• Instead of Curry powder: homemade curry powder, garam masala (stronger)
• Instead of Fine semolina: fine corn flour, corn starch
• Instead of Provençal herbs: dried thyme, oregano
• Instead of Olive oil: rapeseed oil, butter
• Instead of Onion: shallot, leek
• Instead of Roll of shortcrust pastry: puff pastry, homemade pastry
• Instead of Goat cheese log: sheep cheese, feta
• Instead of Butter: olive oil, vegetable shortening
• Instead of Black pepper: white pepper

Equipment Needed

• Chef's knife
• Cutting board
• Sauté pan or skillet
• Mixing bowl
• Whisk or fork
• Wooden spatula
• 25 cm tart pan
• Oven
• Fork or tart pick (optional)

Critical Steps — Do Not Skip

• Render the fat from the lardons
• Par‑cook the zucchini without browning
• Preheat the oven to 190 °C
• Bake until golden

Chef Tips from the Video

• Drizzle a light stream of honey over the cheese before baking for a sweet‑savory touch.
• Add a pinch of Espelette pepper to brighten the curry.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for 3 to 4 days.

Freezer: Can be frozen for 1 month, but the cheese texture may change.

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

Make-Ahead Tips

• Prepare the zucchini filling and the custard a day ahead and keep them separate in the refrigerator.
• The pastry can be blind‑baked for 10 minutes before adding the filling for an even crispier crust.