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
Units
Scale
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
