“What’s for dinner tonight?” If you’re tired of hearing this phrase every day, here is a recipe that you can easily prepare to please everyone around the table!
Our zucchini, salmon and fresh goat cheese quiche is simple and quick to make for dinner or even to take leftovers the next day in your lunch box.
No More Being a Kitchen Disaster with This Easy and Quick Recipe!
After trying this recipe, you will never again be able to say that cooking is complicated! Our zucchini, salmon and fresh goat cheese quiche is the perfect example of a hearty and indulgent meal without spending hours in front of the stove. Here, we even make our own shortcrust pastry but you can buy it if you’re really lazy. For best results, make sure to let the zucchini drain well, or it will soak the quiche batter too much. Regarding the mustard, you can take classic, Old-Fashioned or Dijon mustard according to your preferences (we chose Old-Fashioned).
We favor salmon fillets rather than slices of smoked salmon for a more generous result, but of course you can make the recipe with smoked salmon or smoked trout if you wish! We recommend keeping the chives for a crunchy and slightly piquant touch that pairs wonderfully with the salmon, the zucchini and the gentle tang of the fresh goat cheese.
Hot, Cold, and Even Reheated: This Quiche Adapts to Everything
Whether you enjoy it the same day or the next day, cold or just reheated, the zucchini, salmon and fresh goat cheese quiche will please everyone. It can be served on its own, with a small green salad or with a vegetable soup, for lunch or dinner. It travels very easily for your lunch break at work or for a meal at friends’ homes. In short, it is truly versatile!
To make this recipe, follow the steps below:
ZUCCHINI, SALMON AND FRESH GOAT CHEESE QUICHE 😋
Serves 6
Ingredients:
For the shortcrust pastry:
– 200 g flour
– 100 g cold butter
– 1 pinch of salt
– A little cold water
For the filling:
– 1 zucchini
– 2 skinless salmon fillets
– 150 g fresh goat cheese
– 4 eggs
– 20 cl heavy cream
– 2 tablespoons mustard
– 1 bunch fresh chives
– Salt, pepper
– A drizzle of olive oil
Preparation:
1. Make the shortcrust pastry by rubbing the cold butter, cut into pieces, with the flour and salt with the tips of your fingers. Add a little cold water to bring the dough together. Form a ball and refrigerate.
2. Wash and slice the zucchini into thin rounds, then sauté in a skillet with a drizzle of olive oil until it has released as much water as possible. Set aside.
3. Beat the eggs with the cream. Salt, pepper, and add the chopped chives.
4. Roll out the shortcrust pastry and line a high-sided tart pan. Prick the bottom with a fork, then brush with mustard. Add half the goat cheese, then arrange the zucchini.
5. Pour in the quiche filling and distribute the salmon cut into cubes and the remaining goat cheese.
6. Bake at 180°C for about 45 minutes until the quiche is nicely golden. Enjoy warm or cold.
