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Zucchini Tomato Quiche
Zucchini Tomato Quiche
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Prep Time:
15 minutes
Cook Time:
70 minutes
Total Time:
135 minutes
Whip up a delightful summer zucchini tomato quiche bursting with fresh flavors of zucchini, cherry tomatoes, basil, and Parmesan. Perfect for brunch or as a make-ahead meal.
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:
  • Prepare the crust: If using a homemade pie crust, chill it for at least 30 minutes, then line with foil and fill with pie weights like sugar. Bake at 350°F for 50 minutes, then remove foil and weights. If using a store-bought crust, follow package instructions for pre-baking.
  • Prepare the zucchini: Grate it using a box grater with larger holes and place the grated zucchini in a mesh sieve over a bowl to remove excess moisture.
  • Saute the shallots: Heat olive oil in a skillet over medium heat. Add sliced shallots or spring onions, ensuring they are well coated in the oil. Reduce heat to low and gently cook for several minutes, stirring occasionally, until soft and lightly browned. Remove from heat.
  • Prepare the filling by mixing eggs, milk, cream, sour cream, dried herbs de Provence, fresh basil, parsley, salt, pepper, Parmesan cheese, and zucchini in a large bowl until well combined.
  • Prepare the quiche: Layer cooked shallots on the pre-baked shell. Pour zucchini filling on top. Place halved cherry tomatoes on the filling, pressing each one halfway in.
  • Bake: Cook at 350°F for 45 to 55 minutes until the center is set. If the crust edges darken too quickly, cover with foil. Store-bought crusts may cook faster. The quiche is done when the center is set and the top is golden. Cool before serving.

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