Tomato Zucchini Quiche Recipe

Tomato Zucchini Quiche Recipe is one of those dishes that feels fancy but comes together without breaking a sweat. If you enjoy a good mix of fresh veggies and creamy egg custard wrapped in a flaky crust, you’re going to love this. Plus, it’s perfect for brunch, lunch, or even a light dinner when paired with a salad.

Why You Will Love Tomato Zucchini Quiche Recipe

Have you ever had a quiche that tasted like it was made just for you? This recipe nails that vibe with juicy tomatoes and tender zucchini playing the starring roles. It’s not just tasty; it’s a great way to sneak in some veggies without feeling like you’re eating a salad. I always find that the balance between the mild zucchini and the slightly tangy tomatoes keeps things interesting bite after bite.

Variation

I’m a bit of a kitchen experimenter, so I’ve mixed things up with this quiche more times than I can count. Sometimes I swap out the zucchini for yellow squash, which adds a slightly sweeter note. Other times, I toss in fresh basil or thyme for an herby punch. And if I’m feeling indulgent, a sprinkle of feta cheese on top adds a salty twist that makes everyone ask for seconds.

Adaly Kandice

Tomato Zucchini Quiche Recipe

Tomato Zucchini Quiche is a savory, vegetable-filled dish perfect for breakfast, brunch, or a light lunch.

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings: 6

Course: Lunch

Cuisine: American

Calories: 320

Ingredients

  

• 1 pie crust pre-made pie crust
• 2 cups zucchini, thinly sliced
• 1 cup cherry tomatoes, halved
• 4 large eggs
• 1 cup milk
• 1 cup shredded cheese
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon olive oil

Instructions

 

1. Preheat the oven to 375°F (190°C).
2. Place the pie crust into a 9-inch pie dish and prick the bottom with a fork.
3. Heat olive oil in a pan over medium heat and sauté zucchini until slightly softened.
4. In a bowl, whisk together eggs, milk, salt, and pepper.
5. Layer the sautéed zucchini and halved cherry tomatoes evenly over the pie crust.
6. Pour the egg mixture over the vegetables and sprinkle shredded cheese on top.
7. Bake in the preheated oven for 35-40 minutes or until the quiche is set and golden brown on top.
8. Let cool for a few minutes before slicing and serving.

Notes

For a vegetarian option, use plant-based cheese. Serve warm or at room temperature as a perfect brunch or lunch option.

Tips for Tomato Zucchini Quiche Recipe

• Don’t overload the quiche with too many veggies; it can get watery. Sautéing the zucchini first helps reduce moisture.
• Use ripe tomatoes but not overly juicy ones to avoid sogginess.
• Let the quiche rest after baking. I know it’s tempting to dig in right away, but patience rewards you with cleaner slices.
• If you want a crispier crust, blind bake it for 10 minutes before adding the filling.

Leftovers

Wrap leftover quiche tightly with plastic wrap or keep it in an airtight container. It stays fresh in the fridge for up to 3 days. Reheat slices in the oven or microwave until warm, but avoid overcooking to keep that creamy texture intact. If you’re freezing, slice first and wrap each piece well; thaw overnight before reheating.

Common Mistakes to Avoid

• Skipping the sauté step for zucchini can lead to a soggy quiche.
• Using watery tomatoes without draining them can make the crust soggy.
• Overbaking makes the quiche dry and rubbery. Keep an eye on it towards the end.
• Forgetting to season the filling properly results in blandness. Taste and adjust salt and pepper before baking.

Nutrition Facts

• Calories: 320 kcal
• Carbohydrates: 18 g
• Protein: 14 g
• Fat: 22 g
• Fiber: 2 g
• Sugar: 5 g

This Tomato Zucchini Quiche Recipe packs a good mix of protein and veggies, making it a satisfying meal without tipping the scales too much. Plus, it’s a great way to enjoy fresh produce in a comforting form.