Pristine Pesto Zucchini Quiche with Seeds

Pristine Pesto Zucchini Quiche with Seeds

Pristine Pesto Zucchini Quiche with Seeds
Pristine Pesto Zucchini Quiche with Seeds
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Dine on a dish that is both healthy and tasty this holiday season with this Pristine Pesto Zucchini Quiche with Seeds! The fresh zucchini and pesto give the filling a soft and serene green hue. Parmesan and goat cheese grant the filling a rich creaminess that emulates the cozy sentiments of the holiday season. With four different kinds of seeds, the crust is both delicious and nutritious, and has a crispy finish thanks to the olive oil added. This perfect quiche will have your guests coming back for seconds, and likely thirds, as well!

Be sure to check out the Peugeot Specialty Ceramic Bakers Giveaway as part of our Christmas in July celebration! You'll also want to enter to win the Christmas in July Foodie Grand Prize!

Preparation Time15 min

Cooking Time20 min

Cooking MethodBaking, Sauteeing

Cooking Vessel Size11.6 in. (30 cm.) Pie Dish or Tart Pan


  • 2 cups all-purpose flour
  • 1 pinch salt
  • 3 tablespoons pumpkin seeds
  • 2 tablespoons sunflower seeds
  • 1 tablespoon poppy seeds
  • 1 tablespoon flaxseed
  • 100 milliliters olive oil (1/3 cup + 1 tablespoon)
  • 100 milliliters lukewarm water (1/3 cup + 1 tablespoon)
  • 3 medium zucchinis, sliced
  • 3 tablespoons olive oil
  • 4 large eggs
  • 250 milliliters whipped cream
  • 3 tablespoons basil pesto
  • 5 1/3 ounces fresh goat cheese, crumbled (150 g)
  • 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 is crispy. Enjoy warm or lukewarm, with a side of greens.

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