Sunny Summer Squash & Chèvre Quiche with an Olive Oil Crust
Bonjour, mes amis! Let me tell you about this Sunny Summer Squash & Chèvre Quiche. It is exactly what happens when a classic French dish takes a sunny road trip down the Pacific Coast Highway. Last week, I was wandering the Santa Monica farmers market and Tom, my absolute favorite grower, thrust a crate of radiant, golden summer squash into my arms. They were practically begging to be baked into a tart. Now, I trained classically in Paris, but honestly? Fussy, chilling-and-rolling butter pastry can be a total bore when the California sun is shining. Instead, we are making a press-in olive oil crust that snaps beautifully and requires zero stress. I also swapped the traditional heavy cream for a brighter, lemon-scented custard, layering it with sweet melted shallots and generous pockets of warm chèvre. It is the ultimate everyday lunch! My biggest tip for making it your own? Do not be precious with the squash ribbons. Just fold them in rustically, add whatever fresh soft herbs you have lying around, and pour a big glass of chilled natural Chenin Blanc. Sit in the sunshine and enjoy a little slice of Paris by way of California.
Featured Recipe
Sunny Summer Squash & Chèvre Quiche with an Olive Oil Crust
This is what happens when a classic French quiche takes a road trip down the Pacific Coast Highway. I trained classically, but honestly? Fussy butter pastry can be a bore when the sun is shining. Instead, we're making a press-in olive oil crust that snaps beautifully, and swapping heavy cream for a bright, lemon-scented custard. Layered with golden ribbons of summer squash, melted shallots, and pockets of warm chèvre, it's the ultimate cafe lunch. Pour a glass of chilled Chenin Blanc and pretend you're on a terrace in Paris—by way of California.
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Ingredients
- 1 1/2 cups All-purpose flour(Plus a little extra if the dough is too wet)
- 1 tsp Kosher salt(Divided)
- 1/2 cup + 2 tbsp Extra virgin olive oil(Use a good, grassy California olive oil)
- 2 tbsp Ice water
- 2 medium Summer squash (mixed green zucchini and yellow)(Thinly sliced into half-moons)
- 2 large Shallots(Thinly sliced)
- 4 Large eggs(Room temperature)
- 1/2 cup Crème fraîche
- 1/2 cup Whole milk
- 1 Meyer lemon (or regular lemon)(Zested)
- 1/2 tsp Black pepper(Freshly ground)
- 4 oz Chèvre (goat cheese)(Crumbled)
- 2 tbsp Fresh mint(Roughly chopped)
- 2 tbsp Fresh basil(Torn)
Instructions
- 1
Preheat your oven to 375°F (190°C). In a mixing bowl, whisk together 1 1/2 cups all-purpose flour and 1/2 tsp kosher salt. Pour in 1/2 cup extra virgin olive oil and 2 tbsp ice water. Stir with a fork until it comes together into a cohesive, crumbly dough. If it's too dry, add a splash more water.
5 min
Tip: Don't overwork the dough; we just want it to hold together when pinched.
- 2
Dump the dough into a 9-inch tart or quiche pan (preferably with a removable bottom). Use your fingers to press it evenly across the bottom and up the sides. Prick the bottom a few times with a fork, then bake for 15 minutes until set and slightly golden.
15 min
Tip: No pie weights needed here! This crust doesn't puff up the way butter pastry does.
- 3
While the crust is blind-baking, heat 2 tbsp extra virgin olive oil in a large skillet over medium heat. Add the 2 large shallots and sauté until softened, about 3 minutes. Toss in the 2 medium summer squash and a pinch of salt. Cook until the squash is deeply golden and has released most of its moisture, about 7-8 minutes. Remove from heat and let cool slightly.
11 min
Tip: Getting a little caramelization on the squash is the secret to a quiche that doesn't taste watery.
- 4
In a large measuring jug or mixing bowl, vigorously whisk the 4 large eggs, 1/2 cup crème fraîche, 1/2 cup whole milk, the zest of 1 Meyer lemon, the remaining 1/2 tsp kosher salt, and 1/2 tsp black pepper until completely smooth and pale.
4 min
Tip: Using crème fraîche instead of heavy cream gives the custard a gorgeous, subtle tang that cuts through the richness.
- 5
Once the crust is out of the oven, scatter the sautéed squash and shallot mixture over the bottom. Dot evenly with the 4 oz Chèvre and sprinkle the 2 tbsp fresh mint and 2 tbsp fresh basil over the vegetables. Gently pour the egg custard over the top.
5 min
Tip: Don't worry if a few squash ribbons poke through the custard—they will brown beautifully in the oven.
- 6
Bake the quiche for 30-35 minutes. You are looking for edges that are puffed and golden, and a center that still has a slight, confident jiggle when you gently shake the pan. Do not bake until it's completely stiff!
35 min
Tip: The residual heat will finish cooking the center as it rests. A wobbly center means a silky texture.
- 7
Transfer the quiche to a wire rack. This is the hardest part: let it rest for at least 15 minutes before slicing. Serve warm or at room temperature.
15 min
Tip: Resting is mandatory, mes amis! If you cut it too soon, the custard will weep.
Chef's Notes
I always serve this with a heavily dressed, crunchy Little Gem salad to contrast the rich custard. A sharp Dijon vinaigrette and perhaps a few toasted pistachios on the side will turn this simple quiche into a meal you'll want to linger over all afternoon.
Marguerite Lavigne
French soul, California sun
I grew up in a small village outside Lyon, where my grandmother taught me that the best meals come from respecting your ingredients. After training at Le Cordon Bleu and spending years in Parisian kitchens, I moved to San Francisco and fell in love with California's farmers markets and wine country. Now I cook the food I wish my grandmother could taste—French technique with California abundance, where a perfect roast chicken might come with Meyer lemon and wild fennel instead of tarragon.