Continuing our celebration of French cuisine for the Paris Olympics, how about a lovely quiche made with seasonal zucchini? Or one made with puff pastry and mushrooms? They’re both podium-worthy.  Se magnifique!

Goat Cheese Zucchini Quiche

recipe from Hedgehog in the Kitchen

Ingredients:

  • 1/2 medium zucchini (thickly sliced)
  • 3 eggs
  • 1 cup of cream
  • 1/2 cup of grated hard cheese (like parmesan)
  • 1 cup goat cheese, sliced (or other favorite cheese)
  • 1 home-made or store-bought pie crust
  • Salt, pepper & spicy red pepper flakes to taste
  • 2 teaspoon olive oil
  • arugula (to serve)

Directions:

  1. Sauté the sliced zucchini in a large frying pan in the olive oil (2-3 minutes). Put aside.
  2. Meanwhile, mix the eggs, cream & grated cheese. Add a pinch of salt & a dash of pepper to the mixture. Sprinkle some spicy red pepper flakes in there too. Mix well with a fork.
  3. Put the quiche crust in the oven on 350°F and bake (empty) for 10 mins.
  4. Fill the (slightly baked) quiche crust with the sliced zucchini and the egg mixture. Cover the top of the quiche with the sliced goat cheese. Bake the quiche for 20-30 mins (until cooked through).
  5. Let cool before serving. Sprinkle with arugula to serve.

French Mushroom Quiche

recipe from A Hedgehog in the Kitchen

Ingredients:

  • 1 puff pastry dough
  • 1 medium red onion (peeled and chopped)
  • 1 medium shallot (peeled and chopped)
  • 1 medium garlic clove (peeled and sliced)
  • 1 tsp of Italian herb mix (basil & oregano)
  • 1/2 lbs. of mushrooms (chopped)
  • 3 eggs
  • 1 cup of cream
  • 1/3 lbs. of cheese (cut in small cubes)
  • 2 tablespoons of parsley (chopped)
  • Salt and pepper
  • Olive oil

Directions:

  1. Preheat oven to 350°F.
  2. Line a tart or quiche pan with the puff pastry. Place baking beans on the puff pastry to keep it from rising in the oven. Put in the oven and bake for 10/15 minutes.
  3. Meanwhile, heat olive oil on medium heat. Add onion, shallot and à pinch of salt and cook for 4 minutes. Add garlic and Italian herbs and cook for a minute. Add the mushrooms and cook for 4 minutes.
  4. Mix eggs, cream, cheese, parsley, salt and black pepper in a bowl.
  5. Remove the puff pastry from the oven and remove the baking beans. Pour the egg mixture into the quiche pan. Pour the vegetable mixture over the egg mixture in the quiche mold.
  6. Bake for 10/15 minutes or until the puff pastry is cooked through.
  7. Serve with green salad (our favorite is arugula!).
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