Zucchini Tomato Quiche

Breakfast and BrunchQuicheZucchini

Summery zucchini and tomato quiche! Just the thing for a summer brunch, or a make-ahead breakfast or lunch. With fresh grated zucchini, colorful cherry tomatoes, basil and Parmesan.

Photography Credit: Elise Bauer

One thing we gardeners can count on in the peak of summer is a surplus of zucchini and tomatoes, right? That basil plant in the corner of the garden bed is pretty happy too.

If you are looking for ideas of what to make with the most summery of summer produce, check out this zucchini tomato quiche!

It’s simple enough as quiches go—shallots, shredded zucchini, an assortment of colorful cherry tomatoes, basil, and herbs with a custard base of eggs, milk, cream, sour cream, and Parmesan.

Tomatoes, basil, and zucchini play well together as a matter of principle, and they work beautifully in this quiche. Every bite is a taste of summer.

slice of Zucchini Tomato Quiche

To make the quiche I start with blind baking (pre-baking) a homemade pie crust. Blind baking browns the crust all over—bottom, sides, and top, and helps prevent the crust from getting soggy from the quiche filling.

The best crust for quiche

It helps to have a crust ready to go. For this recipe I’m using my favorite all-butter crust with a ratio of 1 stick of butter to 1 1/4 cups of flour.

You can use crusts with a higher fat ratio (like this no-fail sour cream pie crust) but with more fat in the crust you risk get more slumping when you pre-bake. (It can be done, just form the sides higher and use these blind baking instructions with sugar for pie weights.)

Can’t be bothered with a homemade crust? I understand. See my review of the Best and Worst store-bought crusts. I’ve tested this recipe with the best of that bunch, the Wholly Wholesome Organic Traditional 9″ pie shell, and it worked fine.

The package instructed not to pre-bake if making a quiche, so I didn’t. But you could if you wanted to, if you want the bottom of the crust to get browned.

Make ahead

One of the best things about quiche is that you can make it ahead. I let the quiche cool all the way, wrap it in plastic wrap and refrigerate.

Over the next few days I can take a slice at a time, reheat in the microwave for 30 seconds, and have a delicious instant breakfast or lunch.

Zucchini Tomato Quiche Recipe

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  • Prep time: 15 minutes
  • Cook time: 1 hour, 10 minutes
  • Pre-baking Crust time: 50 minutes
  • Yield: Serves 8

There is enough filling in this quiche for 1 homemade pie crust, 1 store-bought, deep-dish frozen pie crust, or 2 shallow store-bought frozen pie crusts.

Ingredients

Crust:

Filling:

  • 2 Tbsp extra virgin olive oil
  • 1 cup sliced shallots or spring onions
  • 1/2 pound zucchini (about 1 1/2 cups shredded)
  • 4 large eggs, room temperature
  • 1/2 cup milk
  • 1/3 cup sour cream
  • 1/3 cup cream
  • 1 teaspoon dried herbs de Provence (can substitute Italian herb blend)
  • 10 basil leaves, sliced
  • 1 Tbsp chopped fresh parsley
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
  • 1 cup (3 ounces, 85 g) packed, shredded Parmesan cheese
  • 10 cherry tomatoes, halved or quartered

Method

1 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. Fill the pie crust to the top with pie weights—either sugar, dry rice, or dry beans. (I prefer to use sugar).

Bake for 50 minutes. Remove from oven, remove foil and pie weights from crust. (See my detailed instructions on blind baking a crust.)

If using a store-bought crust, you can defrost it and skip the pre-baking or partially-pre-bake it using the instructions for pre-baking on the pacakge.

3 Grate and drain the zucchini: Grate the zucchini using the large holes of a box grater. Set the grated zucchini in a mesh sieve set over a bowl to drain of excess moisture.

4 Cook the shallots: Heat olive oil in a skillet on medium heat. Add the sliced shallots or spring onions and toss to coat with the oil. Lower the heat to low and cook gently for several minutes, occasionally stirring.

Once softened and lightly browned, remove from heat.

5 Make the filling: Beat the eggs in a large bowl. Whisk in the milk, cream, and sour cream. Whisk in the dried herbs de Provence, the fresh sliced basil leaves, chopped parsley, salt, and pepper.

Stir in the grated Parmesan cheese and the grated zucchini.

6 Assemble the quiche: Spread cooked shallots over the bottom of the pre-baked shell. Pour the zucchini filling mixture on top. Arrange cut cherry tomatoes on the top of the filling, pushing each one in about half way.

7 Bake: Bake for 45 to 55 minutes at 350°F, until set in the center. If the edges of the crust look like they might get a too browned, tent them with foil or a pie protector. Note that if you are using a store-bought crust that is more shallow than a homemade crust, the quiche will cook more quickly.

Remove from oven when the center of the quiche has set and the top is lightly browned.

Let cool completely before serving.

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Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

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9 Comments / Reviews

No ImageZucchini Tomato Quiche

Did you make it? Rate it!

  • Denise Clegg

    We loved this quiche. Made my own crust. Had to make two changes when I made it because when I was ready to go I didn’t have fresh shallots or zucchini. So here’s what I did. I had dried shallots, so I used 1/3 cup. It was a little too much, so I would decrease that to 1/4 cup. For the zucchini I substituted shredded frozen from my bountiful harvest. The zucchini was naturally drained. Many times when making quiche the crust becomes soggy. Not so with these changes. Absolutely delicious!

    xxxxxyyyyy

  • Teresa H.

    Made this quiche for dinner tonight using our garden zucchini and tomatoes. It was DELICIOUS! It smelled so good cooking, my 11 year old kept commenting how yummy dinner smelled and she too enjoyed this quiche. I made as directed with no changes. Even made the pie crust (one of my life goals is to master a delicious homemade crust!). Thank you for a wonderful seasonal recipe to use gifts from our garden.

    xxxxxyyyyy

  • Barbara

    Love it ! Didn’t prebake the pie shell. Used a refridgerator crust that I seasoned with a bit of the herbs de provence. It was delicious and fun to make with my garden surplus. Easier to make than my tried and true recipe that needs the squash thinly sliced. It was a better quiche all in all.

    xxxxxyyyyy

  • Jess S

    This is delicious. I made it with red onion instead of the shallot and without the cherry tomatoes but, I imagine it would be even better with them. Great way to use up zucchini.

    xxxxxyyyyy

  • Sandy S

    Finally got around to making this wonderful quiche over the week end. It is a winner!!! So glad to have a few pieces left to enjoy over the up coming sizzling hot weather that we are expecting. So perfect with a small salad or even a few sliced cucumbers! Will be making it again now that I see it is really pretty quick and certainly worth the effort!

    xxxxxyyyyy

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