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  • Prep Time
    10 minutes
  • Cook Time
    55 minutes
  • Servings

Goat Cheese Crumbled Summer Veggie Quiche

PHOTO & RECIPE:  What's Gaby Cooking


  • 3 tablespoons panko bread crumbs
  • 2 tablespoons olive oil
  • 2 shallots, thinly sliced
  • 3/4 cup thinly sliced zucchini
  • 3/4 cup thinly sliced yellow squash
  • 4 slices of bacon, cooked and crumbled
  • 1 cup crumbled Montchevre goat cheese
  • 4 large eggs
  • 1 cup heavy cream
  • 1 cup whole milk
  • Kosher salt and freshly cracked black pepper to taste


  1. Preheat oven to 425°F.
  2. Spray a quiche pan (9-inches wide, 2 inches deep) with non-stick spray, then sprinkle all over with bread crumbs. Alternatively, you can grease the pan with butter and then sprinkle the panko.
  3. Place a large heavy skillet over medium heat, and the olive oil. Add the sliced shallot sauté, stirring occasionally, until caramelized, about 25 minutes. Add the thinly sliced zucchini and stir to combine, sauté for another 5 minutes. Remove from the heat and drain and excess moisture from the zucchini. Season the mixture with salt and pepper and transfer the vegetable mixture into the quiche dish, then evenly sprinkle goat cheese and crumbled bacon.
  4. Whisk together the eggs, cream, milk, ½ teaspoon of salt and ¼ teaspoon pepper and pour over goat cheese.
  5. Bake until top is golden and custard is set in center, 25 to 30 minutes. Cool slightly before cutting into wedges and serve.
  6. Optional to serve with market greens - toss with lemon juice and olive oil over the top.