Zucchini has become over the years one of my favorite vegetables. So much so that two years ago, we decided to grow vegetables during the summer. That was our first pass at it, and it was pretty encouraging. That year we “successfully” grew tomatoes, cucumbers and zucchinis. And because we are not really gardeners, we kind of forgot that we needed to tend to our vegetables every day.
We had the water sprinklers on automatic so we didn’t go to the garden every day. As a result, our tomato plants went crazy and looked like a jungle, the cucumbers started taking over the yard, growing outside the planters and the zucchinis looked like they were on steroids! I was a little scared but the zucchinis tasted so good! So that summer, I learned so many recipes with zucchinis.
One of them was this Salmon Zucchini Quiche. I wanted my quiche to be flavorful and economical. And this quiche meets all the requirements. A small piece of salmon (or a medium can of salmon) can feed up to 8 people. The zucchini adds texture and the goat cheese brings it all together with an unexpected sweetness. A match made in heaven! Enjoy!
Preheat the oven to 400 °F/200 °C. Roll your crust onto a greased tart pan.
In a large skillet, heat oil over medium-high heat. Add the diced zucchinis and cook for about 5 minutes until tender. Add the oregano and cook for another minute.
In a small bowl, mix eggs, and cream. Season with the pepper and a pinch of salt. The sodium from the cheese and the cooked salmon should be enough for this dish.
Layer the salmon, zucchinis, shredded cheese and goat cheese evenly onto the crust. Cover with the cream/egg mixture and bake for about 30 minutes until the cream is set and the quiche is slightly golden brown.