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Zucchini Tomato Quiche
Ingredients
- For the crust
- 1 recipe for all butter crust pie dough
rolled out and lining a 9 or 10-inch pie plate, frozen for at least 30 minutes.
- For the filling
- 1/2 pound zucchini
about 1 1/2 cups shredded
- 2 tablespoons extra virgin olive oil
- 1 cup sliced shallots or spring onions
- 4 large eggs
room temperature
- 1/2 cup milk
- 1/3 cup cream
- 1/3 cup sour cream
- 1 teaspoon dried herbs de Provence
can substitute Italian herb blend
- 10 basil leaves
sliced
- 1 tablespoon chopped fresh parsley
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup packed
shredded Parmesan cheese, 3 ounces
- 10 cherry tomatoes
halved or quartered
Directions
- 1
Pre-bake the crust: Heat oven to 350°F. If using a homemade pie crust, freeze it for at least 30 minutes. Line the inside of the crust with heavy duty aluminum foil. Fill the pie crust to the top with pie weights—either sugar, dry rice, or dry beans. (I prefer to use sugar). Bake for 50 minutes. Remove from oven, remove foil and pie weights from crust. (See my detailed instructions on blind baking a crust .) Note: If you're using a store-bought crust, you can defrost it and skip the pre-baking, or partially-pre-bake it using the instructions for pre-baking on the package.
- 2
Prep the zucchini: Grate the zucchini using the large holes of a box grater. Set the grated zucchini in a mesh sieve set over a bowl to drain off excess moisture.
- 3
Cook the shallots: Heat olive oil in a skillet on medium heat. Add the sliced shallots or spring onions and toss to coat with the oil. Lower the heat to low and cook gently for several minutes, occasionally stirring. Once softened and lightly browned, remove from heat.
- 4
Make the filling: Beat the eggs in a large bowl. Whisk in the milk, cream, and sour cream. Whisk in the dried herbs de Provence, the fresh sliced basil leaves, chopped parsley, salt, and pepper. Stir in the grated Parmesan cheese and the grated zucchini.
- 5
Assemble the quiche: Spread cooked shallots over the bottom of the pre-baked shell. Pour the zucchini filling mixture on top. Arrange cut cherry tomatoes on the top of the filling, pushing each one in about half way.
- 6
Bake: Bake for 45 to 55 minutes at 350°F, until set in the center. If the edges of the crust look like they might get a too browned, tent them with foil or a pie protector. Note that if you are using a store-bought crust that is more shallow than a homemade crust, the quiche will cook more quickly. Remove from oven when the center of the quiche has set and the top is lightly browned. Let it cool completely before serving.
Zucchini Tomato Quiche
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About this Recipe
Make the most of summer's fresh produce with a delightful Zucchini Tomato Quiche that's perfect for any meal. This vibrant quiche brings together the best of the season's flavors in one savory, satisfying dish that feels both special and effortless.
This quiche shines by combining fresh, grated zucchini and bright cherry tomatoes with aromatic basil and savory Parmesan cheese. The careful balance of dairy—milk, cream, and sour cream—creates an incredibly rich and tender custard that perfectly cradles the vegetables. It’s designed to be incredibly versatile, serving beautifully as a special brunch centerpiece or a convenient make-ahead option for breakfast or lunch throughout the week, minimizing fuss without compromising on flavor.
You'll discover a quiche that's both comforting and incredibly fresh, bursting with the mild sweetness of zucchini and the juicy tang of halved or quartered cherry tomatoes. The filling is luxuriously rich and creamy, balancing the herbaceous notes from fresh basil and dried Herbs de Provence with the salty, nutty bite of shredded Parmesan. Each forkful offers a wonderful texture contrast: the tender vegetables, the silky, custardy filling, and a perfectly flaky, golden all-butter crust. It’s a truly satisfying dish that captures the essence of summer, feeling both elegant and homey.
Feel free to adjust the aromatics in your quiche; sliced shallots work beautifully, but spring onions are an excellent substitute if that's what you have on hand. If you don't have dried Herbs de Provence, an Italian herb blend will provide a similar aromatic profile, offering flexibility without sacrificing flavor. For a touch of different fresh herbs, you could increase the fresh parsley or even add some fresh oregano if desired.
This Zucchini Tomato Quiche is an ideal centerpiece for a leisurely weekend brunch, offering a sophisticated yet approachable dish that impresses guests. It also shines as a simple, elegant lunch or a light dinner served alongside a crisp green salad, making it a wonderful addition to your make-ahead meal prep.