Zucchini Tomato Quiche Recipe

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.

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!

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

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!

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