Good Morning! I was in the mood to cook something delicious last night, so I stopped at the store on my way home from work and picked up some ingredients to make this divine Goat Cheese and Sun-dried Tomato Pie. Actually, I have been making this for myself for a few years now whenever the craving strikes. It all started when I ordered a goat cheese, red onion and sun-dried tomato omelet at a restaurant one day. I thought to myself how much I love these three ingredients together and wondered what else I could create combining these flavors. I came up with essentially a crustless quiche. A savory custard made of eggs and vegetables with the accents of bacon, sun-dried tomato and goat cheese. YUM!
You can also substitute any kind of cheese or accent flavors. What do you like in an omelet? Mushrooms? Instead of zucchini… add spinach! Or green olives, garlic and feta cheese would be fantastic! You can really get creative with this…
I am frequently and consciously aware of the french lifestyle when I consider what to make for dinner. Omelets are actually quite popular among the french but not in the the traditional meal of breakfast. The french will normally serve an omelet or savory pie as a quick lunch or dinner. Protein and vegetables delivered in the form of an omelet or crustless quiche is a beautiful light and healthy meal. Pair with a green salad and a glass of red wine and you can pretend you are in a french bistro as I do 🙂
The goat cheese paired with red wine is divine.
Okay so onto the recipe!
Pre-heat your oven to 350 degrees F.
Start by chopping 3 slices of bacon and one red onion. Sauté them in olive oil over medium-high heat for 10 minutes until they start to caramelize and bacon gets crispy brown edges. Season mixture with salt and pepper. Set aside to cool.
Next, grate your zucchini (skin on) with a grater or microplane.
*Very important~ you want to take a clean dry kitchen towel and squeeze your zucchini to release the water. Pile zucchini on a kitchen towel, grab the edges with your fist to enclose the zucchini shreds, hold the zucchini within the towel and then squeeze*
Your zucchini should look like this after your have squeezed the water out.
Now portion your goat cheese and sun-dried tomatoes.
Next, in a bowl combine your eggs, flour, olive oil, salt and pepper. Whisk until combined. Add in your cheese, zucchini, sun-dried tomatoes, bacon and onions.
Pour into a buttered baking dish and bake for 35-40 minutes at 350 degrees F directly on the rack. It should be golden brown and bubbly once baked.
Goat Cheese & Sun-dried Tomato Pie
1 large red onion, diced
3 slices bacon, chopped
4 oz goat cheese, crumbled
1/4 cup olive oil, plus additional for sautéing onions
2-3 oz sun-dried tomatoes (packed in oil)
1/4 cup flour
2 small zucchini (10 oz) shredded
salt & pepper to taste
Saute your onion and bacon in olive oil for 10 minutes until slightly caramelized. Season with salt and pepper, remove from heat and let cool.
Shred your zucchini, place in a kitchen towel and squeeze out the water.
In a bowl, combine your eggs, flour, oil and 1/2 tsp kosher salt, 1/4 tsp black pepper.
Add your goat cheese and sliced sun-dried tomatoes.
Add your zucchini and finally your cooled bacon and onions. Make sure the mixture is whisked and well combined.
Pour mixture in a buttered pie dish and bake for 35-40 minutes at 350 degrees F.
Well, I am putting on a scarf and boots today. It is actually pouring rain in Los Angeles! Very rare and I am soaking it up 🙂 Have a great rest of the week…