This Zucchini Tomato Quiche is everything I crave in a summer brunch: tender shreds of zucchini, juicy pops of tomato, and the creamy, cheesy goodness of a custardy filling—all nestled in a buttery, golden crust. It’s a vibrant, flavor-packed dish that’s equally at home on a weekend breakfast table and a light weeknight dinner spread.
Why You’ll Love This Recipe
- A Celebration of Summer Vegetables: Lush zucchini and bright cherry tomatoes bring garden-fresh flavor to every bite.
- Ridiculously Creamy Custard: A trio of milk, cream, and tangy sour cream make the quiche profoundly silky and satisfying.
- Versatile for Any Meal: Serve it warm for brunch, pack it cold for lunch, or pair it with a simple salad for dinner—this quiche does it all.
- Hearty and Make-Ahead Friendly: Perfectly portable and delicious even after a day in the fridge, it’s an entertainer’s dream dish!
Ingredients You’ll Need
There’s beauty in simplicity, and that rings especially true with Zucchini Tomato Quiche. Each ingredient here does double-duty: adding flavor, color, and luscious texture to the final slice.
- All-Butter Pie Dough: The secret to a crisp, golden crust that beautifully holds the rich filling.
- Zucchini: Fresh and shredded, it gives the filling subtle sweetness and a deliciously tender bite.
- Extra Virgin Olive Oil: For sautéing the shallots and weaving in Mediterranean undertones.
- Shallots or Spring Onions: Gentle onion flavor that caramelizes into irresistible softness.
- Eggs: The backbone of the custard, creating richness and structure.
- Milk & Cream: This dreamy duo makes the filling incredibly silky and luxurious.
- Sour Cream: Adds tang and extra creaminess you can truly taste in every mouthful.
- Herbs de Provence (or Italian Herb Blend): Herbal notes that play perfectly off the zucchini and tomatoes.
- Fresh Basil & Parsley: Bursts of grassy, peppery freshness—absolutely don’t skip!
- Salt & Black Pepper: Essential for seasoning and bringing everything together.
- Parmesan Cheese: Savory, salty, and nutty, it elevates the custard with golden flecks.
- Cherry Tomatoes: Pops of vibrant color and juicy sweetness that garnish the quiche top.
Variations
The beauty of Zucchini Tomato Quiche is just how easy it is to adapt. Swap in new veggies, play with cheeses, or tweak the crust to fit what you have on hand or cater to any dietary needs—even your pickiest eaters can fall in love with this quiche!
- Make it Gluten-Free: Use a gluten-free pastry crust—store-bought or homemade works perfectly.
- Add Cheese Variety: Try fontina, goat cheese, or gruyere along with (or instead of) parmesan for a totally new twist.
- Swap the Herbs: Fresh dill or chives are wonderful alternatives if you don’t have basil or parsley on hand.
- Extra Veggie Power: Add thinly sliced red bell pepper or baby spinach for an extra boost of color and nutrition.
How to Make Zucchini Tomato Quiche
Step 1: Pre-bake the Crust
If you’re starting with homemade pie dough, make sure it’s nicely chilled and rolled out into your pie plate. Freeze it for at least 30 minutes so the crust holds its shape. Line with foil and fill with pie weights—baking for a full 50 minutes is key to a crisp, non-soggy bottom!
Step 2: Prepare the Zucchini
Coarsely grate the zucchini on the large holes of a box grater. Set it in a fine mesh sieve to let some moisture drain away while you prep the rest—you want the zucchini tender, not watery!
Step 3: Sauté Shallots or Spring Onions
In a skillet over medium heat, warm the olive oil and add your shallots. Lower the heat and let them soften and turn golden, bringing out their sweetness—these will be the base layer of flavor in your Zucchini Tomato Quiche.
Step 4: Make the Custard Filling
Beat the eggs, then whisk in milk, cream, and the creamy tang of sour cream. Stir in herbs, basil, parsley, salt, and pepper. Finally, fold in the nutty Parmesan and your well-drained zucchini. You’ll notice it comes together into the prettiest, herby batter!
Step 5: Assemble the Quiche
Scatter the sauteed shallots over your pre-baked crust, then carefully pour the zucchini batter over the top. Artfully arrange cherry tomato halves across the surface, gently pushing them in halfway—each one will bake up sweet and beautiful.
Step 6: Bake to Perfection
Bake your Zucchini Tomato Quiche at 350°F for 45-55 minutes, until just set in the center. If the crust’s browning too quickly, tent it with foil. The top should be lightly golden with charming tomato gems peeking through—resist slicing until it’s cooled for the cleanest slices!
Pro Tips for Making Zucchini Tomato Quiche
- Extra-Crisp Crust: Don’t rush the blind bake—fully pre-bake your crust to guarantee a flaky base that never turns soggy.
- Drain Zucchini Like a Pro: Salting your grated zucchini and squeezing out moisture keeps the filling lush but not watery.
- Custard, Not Scrambled: Whisk the eggs gently and don’t overmix once the cheese and veggies are added—this ensures a silky, not rubbery, result.
- Tomato Topping Magic: Gently nestle the cherry tomatoes into the batter rather than just placing them on top for gorgeous, flavorful pops in every slice.
How to Serve Zucchini Tomato Quiche
Garnishes
I absolutely love to shower my quiche with extra fresh basil or parsley just before serving. A sprinkle of shaved parmesan or a crack of black pepper finishes it off with flair, and a drizzle of good olive oil will make each slice shine.
Side Dishes
Pair your Zucchini Tomato Quiche with a refreshing side—think peppery arugula salad, a handful of mixed greens, or crisp cucumber ribbons. Need something a bit heartier? Simple roasted potatoes or a fruit salad balance the richness beautifully.
Creative Ways to Present
For a brunch buffet, cut the quiche into slim wedges and arrange on a wooden board with edible flowers and extra herbs. Mini versions baked in muffin tins are pure party magic. Or serve slices on a bed of lightly dressed greens for a restaurant-worthy plate.
Make Ahead and Storage
Storing Leftovers
Any leftover Zucchini Tomato Quiche should be cooled completely, then wrapped tightly and kept in the fridge. It will stay fresh and flavorful for up to 3 days—perfect for easy breakfasts or grab-and-go lunches!
Freezing
Yes, you can freeze this quiche! Once baked and fully cooled, wrap individual slices (or the whole quiche) in a double layer of plastic and foil, then freeze. It will keep for up to 2 months—just bring to room temp and reheat before serving.
Reheating
To reheat, use the oven or toaster oven at 325°F until warmed through—about 10-15 minutes for slices. Avoid the microwave if you can, as it can make the crust soggy. Remember, Zucchini Tomato Quiche is also delicious cold straight from the fridge!
FAQs
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Can I make Zucchini Tomato Quiche ahead of time?
Absolutely! You can prepare the full quiche up to a day in advance. Let it cool, then wrap and refrigerate. It reheats beautifully, or can be enjoyed at room temperature—ideal for brunches and meal prep.
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Do I need to peel the zucchini before using it?
Nope! The zucchini skin is thin and adds color and nutrients. Just wash well before grating, and the peel blends seamlessly into the tender filling.
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Can I use a store-bought crust for Zucchini Tomato Quiche?
Yes, store-bought crusts are a convenient shortcut. Just pre-bake according to package directions (or as noted in the recipe) before adding your filling for best results.
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What’s the best way to keep my crust from getting soggy?
Pre-bake or “blind bake” your crust fully before filling—a must for a crisp bottom. Also, make sure your zucchini is well-drained so the custard doesn’t get watery.
Final Thoughts
If you’re longing for a dish that’s as beautiful as it is nourishing, Zucchini Tomato Quiche is the answer. Don’t be surprised if it vanishes in no time—there’s something simply irresistible about those layers of golden crust, creamy custard, and garden-fresh veggies. Grab some zucchini and tomatoes and give it a try—you’re just a slice away from quiche happiness!
PrintZucchini Tomato Quiche Recipe
- Prep Time: 15 mins
- Cook Time: 70 mins
- Total Time: 2 hrs 15 mins
- Yield: 1 quiche
- Category: Baking
- Method: Oven
Description
This Zucchini Tomato Quiche is a delightful savory pie perfect for any meal of the day. A buttery crust filled with a creamy mixture of zucchini, tomatoes, herbs, and cheese, baked to golden perfection.
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 (3 ounces) packed, shredded Parmesan cheese
- 10 cherry tomatoes, halved or quartered
Instructions
- 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 and fill with pie weights. Bake for 50 minutes.
- Prep the zucchini: Grate the zucchini and allow it to drain in a sieve.
- Cook the shallots: Saute the shallots until softened and lightly browned.
- Make the filling: Beat eggs, whisk in milk, cream, sour cream, herbs, basil, parsley, salt, and pepper. Stir in Parmesan and zucchini.
- Assemble the quiche: Spread cooked shallots in the pre-baked shell, pour in the filling mixture, and arrange cherry tomatoes on top.
- Bake: Bake at 350°F for 45-55 minutes until set. Let cool before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 3g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 180mg