Zucchini and Goat Cheese Quiche with Flaky Puff Pastry

Puff Pastry Zucchini and Goat Cheese Quiche blends flaky, buttery puff pastry with tender zucchini and tangy goat cheese for a flavorful quiche that’s ideal for breakfast, brunch, or a casual dinner. The crisp layers of the pastry create a golden shell that contrasts beautifully with a creamy, herb-scented egg filling and the bright, slightly sweet notes of sautéed zucchini. This is an elegant yet approachable recipe you can make any day of the week.

A serving dish with the finished quiche, with three slices cut out. One slice is on a white plate in the top right corner, one is featured at the top of the image along with some arugula, and the third slice remains on the serving dish. There is a empty white plate in the right of the image, along with a vase of baby's breath and a glass of water.

The zucchini adds a delicate, slightly sweet flavor and soft texture while the goat cheese lends creamy, bright acidity that lifts the whole dish. With simple pantry ingredients and a short hands-on time, this quiche is an easy way to serve something special without a lot of fuss.

A side shot of a slice of the quiche, showing the various layers. There is some arugula on the plate as well. A second slice of quiche is barely visible in the bottom left of the image. Some silverware, plates, and glasses are scattered throughout the table.

Ingredients

2 tablespoons extra virgin olive oil
4 cups zucchini, sliced 1/8-inch thin (about 2 large zucchinis)
2 garlic cloves, minced
1/2 teaspoon crushed red pepper flakes
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 sheet puff pastry, thawed but still cold
4 large eggs
1 1/4 cups whole milk
1 tablespoon Dijon mustard
2 ounces goat cheese, crumbled

This image shows a tablescape with a yellow tablecloth serving Puff Pastry Zucchini and Goat Cheese Quiche. There are four small white plates, some forks, one of which has a slice of the quiche along some arugula. There is a small vase of baby's breath on the table, along with glasses of water.

Step-by-Step Instructions

Preheat the oven to 400°F (200°C). Lightly grease a 9-inch pie dish or quiche pan.

1. Prepare the zucchini

Heat the olive oil in a large skillet over medium-high heat. Add the sliced zucchini, minced garlic, crushed red pepper flakes, salt, and pepper. Sauté, stirring occasionally, until the zucchini is just tender but still holds its shape, about 4–6 minutes. Remove from the heat and let it cool slightly.

Thinly sliced zucchini in a white pan with a gold handle. In the top right corner is a bowl of freshly cracked eggs, next to a small white bowl of Dijon mustard. A brown and white bowl of crumbled goat cheese is in the top left corner, with a measuring cup of milk in the bottom left corner.

2. Fit the puff pastry

On a lightly floured surface, roll the puff pastry sheet just large enough to line your pie dish with a small overhang. Gently press the pastry into the dish, folding or trimming any excess so the pastry fits snugly and evenly.

A layer of puff pastry is being trimmed to fit the dish. In the top right corner is a white bowl of freshly cracked eggs, next to a smaller white bowl of Dijon mustard. In the top left corner is a small brown and white bowl of crumbled goat cheese. In the bottom left is a measuring cup of milk.

3. Make the custard

Whisk together the eggs, whole milk, and Dijon mustard in a large bowl until well combined and slightly frothy.

4. Assemble the quiche

Spread three-quarters of the cooked zucchini in an even layer across the puff pastry. Sprinkle half of the crumbled goat cheese over the zucchini. Pour the egg and milk mixture evenly into the crust. Arrange the remaining zucchini on top and scatter the remaining goat cheese across the surface.

5. Bake

Bake the quiche in the preheated oven for 30–40 minutes, until the crust is golden and the filling is mostly set. The center should have a slight wobble when you remove it—this ensures a silky texture rather than a rubbery one. If the top begins to brown too quickly, tent with foil for the remaining bake time.

6. Rest and serve

Let the quiche cool for 5–10 minutes before slicing. Serve warm or at room temperature with a simple green salad or fresh arugula.

Recipe Notes & Tips

Thawing puff pastry: If using frozen puff pastry, thaw it in the refrigerator for several hours so it remains cold but workable.
Prevent soggy crust: Make sure the zucchini is cooked until just tender and slightly cooled before adding to the crust to avoid excess moisture.
Texture tip: Look for a slight jiggle in the center when you remove the quiche from the oven—residual heat will finish the cooking and yield a creamy texture.
Cheese swap: If you prefer a milder or different profile, feta or ricotta can substitute for goat cheese though the flavor will change.

Storing and Reheating

Storing: Once cooled, wrap leftovers tightly or store in an airtight container in the refrigerator for up to 3–4 days.

Reheating: For single slices, microwave on a microwave-safe plate for 1–2 minutes until heated through. For the whole quiche or larger portions, reheat in a 350°F oven covered with foil for 15–20 minutes. An air fryer set to 325°F for 5–8 minutes also refreshes a slice with a crisp crust.

Nutrition (per slice)

Calories: 286 kcal; Carbohydrates: 18 g; Protein: 8 g; Fat: 20 g; Saturated Fat: 6 g; Sodium: 467 mg. Nutrition estimates are approximate.

Frequently Asked Questions

Can this quiche be made ahead? Yes. Bake as directed, cool completely, then refrigerate. Reheat before serving or serve cold if preferred.

What if I don’t like goat cheese? Feta or another crumbly cheese will work well as an alternative, though the flavor will be slightly different.

Can I use a different milk? Whole milk gives the creamiest result, but you can use lower-fat milk in a pinch; texture may be a bit lighter.

This Puff Pastry Zucchini and Goat Cheese Quiche is a reliable, elegant recipe that comes together quickly and makes a lovely centerpiece for weekend brunch or a simple weeknight meal. If you try it, enjoy the balance of crisp pastry, tender zucchini, and tangy goat cheese in every slice.

Food photography and styling by Eat Love Eats.