Spinach and Goat Cheese Quiche with Zucchini Crust

Spinach and Goat Cheese Quiche with Zucchini Crust

This recipe is perfect for any guests wanting to cut back on carbs… deliciously! The zucchini crust is so simple to make, has less than half the carbs of traditional quiche crust, and is absolutely delicious!

I love serving a pretty quiche on Mother’s Day or at brunches with friends. Especially when they’re as pretty as this one! Aren’t the onion roses, delightful?

Why This Recipe is Special

The zucchini crust is both delicious and nutritious – It actually adds such a delicious flavor to the quiche that a fully flour-based crust just doesn’t compare to, not to mention many more vitamins and minerals.

It’s absolutely beautiful – Seriously. Just wait till your family or friends see this beautiful quiche come out. Those roses are such a simple way to really dress up a quiche!

It can be made 2 days ahead of time and simply reheated when ready to serve – Nothing beats an impressive recipe that you don’t have to mix up while family’s waiting. Make it 2 days ahead, and just pop it in the oven.

Ingredient Notes

zucchini – Feel free to use either yellow or green zucchini.

fresh parmesan – You can substitute pecorino Romano, Asiago, reggianito, cotija, or American Grana if you like.

herbed goat cheese – You can substitute un-herbed goat cheese or feta if you like.

frozen chopped spinach – Make sure to thaw it completely first. Also, feel free to use fresh spinach if you like, just sauté it first.

How to Make This Recipe – Step by Step

NOTE:  You can bake your onion roses and quiche at the same time if you have a large oven. You can place the onion roses on the top rack and the quiche on the bottom, but only as long as the top pan doesn’t block the quiche from the heat that comes from the top of your oven.

1. Pre-heat oven to 375 F. and shred 2 zucchini. 

2. Place it in a mixing bowl and sprinkle with 2 tsp. of salt. Stir and allow it to sit for 20 minutes to allow the moisture to release.

3. Squeeze the moisture out of the shredded zucchini with cheesecloth, making sure to eliminate as much water as possible.

4. Place it back in the mixing bowl with ¼ cup of flour, 2 tbsp. grated parmesan, 1 egg, ½ tsp. garlic powder and a sprinkle of pepper and mix.

5. Grease a pie pyrex or tin with butter and evenly distribute the zucchini “dough” on the bottom and up the sides. Bake for 30-40 minutes and prepare your quiche ingredients while it bakes. You’ll know it’s done when the edges turn brown and it’s no longer sticky.

6. If you’re using frozen spinach, thaw, drain and squeeze the water out of half of a traditional package (which should be 5 ounces). If you’re using fresh spinach, chop 5 ounces of the leaves into small pieces and set aside.

7. Grate 2 tbsp. of parmesan cheese and set it aside.

8. Slice your medium red onion into rings. You can also simply chop the onion, but I think the rings look prettier.

9. Add 2 tbsp. of olive oil to your frying pan and sauté until they’re golden brown, about 7-10 minutes. Once brown, add 1 tsp. of balsamic vinegar to the pan and quickly stir the onions. Allow them to sauté for another 30 seconds.

10. To your large mixing bowl, add 6 eggs, caramelized red onion, spinach, 2 tbsp. grated parmesan, ½ cup heavy cream, ½ cup whole milk, 2 ounces of herbed goat cheese (half a traditional small package), 1 tsp. of salt, a small sprinkle of pepper and a smaller sprinkle of nutmeg. Stir until all ingredients are thoroughly mixed.

NOTE: Your zucchini crust should either be done by now, or just about finished, and it will be ready for your quiche ingredients after cooling for just 5 minutes.

11. Keep the temperature at 375 F. once you remove the crust. Use a slotted spoon to add the onions and spinach to the crust first, allowing the egg mixture to run through a bit before you do. You want your ingredients to be evenly distributed before you pour the rest of the mixture in. Once you’ve poured the rest of the egg mixture into the crust, add a few dollops of left-over goat cheese to the top of the mixture. Bake for 40-45 minutes on the bottom rack.

12. While your quiche begins to bake, Peel 6 or 7 pearl onions and slice them in the center. Place them on a foil-lined pan and drizzle with olive oil and a little bit of balsamic vinegar. If you have a large enough oven to place the onions on the top rack without blocking the bottom rack from the oven heat, you can bake them on the top rack at the same as the quiche for 15-20 minutes.

Once the quiche and onions are finished, place the onions on the quiche in a pretty, floral design and serve.

Common Questions

A Few Tips

1. You can use either fresh or frozen spinach.

I’ve made this quiche with both fresh and frozen spinach and I have to say, I didn’t notice a difference between them. Just make sure that if you’re using frozen spinach, it’s thoroughly thawed, drained and squeezed so there isn’t any water when you add it to your quiche mixture.

2. Don’t spend an hour peeling those pearl onions. Simply blanch them for a few seconds and peel them in minutes. Take a look at this Beef Bourguignon recipe to see exactly how.

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