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Zucchini Quiche with Pesto and Seeds

Zucchini Quiche with Pesto and Seeds_4 - Peugeot Saveurs


For the seeded pie crust:

  • 2 cups (240g) all-purpose flour
  • 1 pinch salt
  • 3 Tablespoons pumpkin seeds
  • 2 Tablespoons sunflower seeds
  • 1 Tablespoon poppy seeds
  • 1 Tablespoon flaxseed
  • 1/3 cup + 1 Tablespoon (100 ml) olive oil
  • 1/3 cup + 1 Tablespoon (100 ml) water, lukewarm

For the filling:

  • 3 medium zucchinis, sliced
  • 3 Tablespoons olive oil
  • 4 large eggs
  • 250 ml whipped cream
  • 3 Tablespoons basil pesto
  • 5.3 ounces (150g) fresh goat cheese, crumbled
  • Salt and freshly ground pepper
  • 3 Tablespoons parmesan cheese, grated


For the seeded pie crust:

  1. Preheat the oven to 400°F (210°C) and grease an 11.6-inch (30 cm) pie dish or tart pan with oil.
  2. In a large bowl, mix all the ingredients for the crust with a wooden spatula until they stick together and form a thick dough. Cover the bowl with a cloth and let sit at room temperature for 5-10 minutes.
  3. Roll out the dough into a large disk, and carefully transfer into the prepared pie dish. Cover with a cloth and set aside.

For the filling:

  1. Heat olive oil in a large sauté pan on medium-high heat, and sauté zucchini on both sides until soft and very slightly golden. Add more olive oil as you go to make sure zucchini do not stick to the pan.
  2. In a mixing bowl, whisk together the eggs, cream, and basil pesto. Add fresh goat cheese, crumbled, and stir with a spoon. Season with salt and pepper.
  3. Spread the parmesan cheese in an even layer on top of the pie crust. Pour the batter all over, then display zucchini slices on top.
  4. Bake for about 20 minutes or until the filling is set and the crust crispy. Enjoy warm or lukewarm, with a side of greens.
Zucchini Quiche with Pesto and Seeds - Peugeot Saveurs