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.)
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
1/4 cup plain whole-milk yogurt
12 ounces zucchini, very thinly sliced
3/4 teaspoon kosher salt, divided
1 1/4 cups 2% reduced-fat milk
1 teaspoon chopped fresh thyme
1/2 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
How to Make It
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.
Preheat oven to 400°.
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.
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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I used a take and bake refrigerated pie crust to save time. I pre-baked the crust until it was just lightly browned then filled the crust with the ham, cheese, and eggs (4 eggs, 1 cup 2% milk). Baked at 400 for 40 minutes....not done in the middle. 10 more minutes. Still kind of watery in the middle. Broiled for 3 minutes which helped with the eggs but burned the crust a little around the edges. After all that, it just was ok...kind of bland. I added some pepper flakes at the table and it was a little better. But all in all, I doubt I'll make this again. The family wasn't all that enthusiastic about it either.
The crust was terrible! It was so hard to roll out and got too brown and crispy. The quiche was more like a souffle than a quiche. I will say, except for the crust and mushy texture of the eggs, the flavors were delicious. It would be better with a prepared pie crust and maybe more eggs.
I took the easy road out, and bought my crust. Just use a regular pie dish so that you don't have the filling go everywhere. The taste of the quiche was really good, and with store bought crust it was time efficient too. Just make sure to cook the crust well before you fill it. Loved it!
This is the first time I've wanted to say "Screw you!"' to a dish...After laboring for an hour and a half in my kitchen, I got to the step of pouring the milk/egg mixture over the zucchini - only to watch it leak out the bottom of the pan. I tried wrapping the pan with foil and scraping the liquid back in, but it kept leaking out. I ended up placing the springform pan in a round metal pizza pan - foil and all - and throwing it the oven. It's baking as I write this, but I don't expect to eat supper tonight. CL should anticipate this kind of problem (a quick Google search tells me this is not uncommon) and offer a few heads'-ups to avert a disaster in the making. I'll probably taste whatever comes out of the oven but I don't plan to try this again soon.
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