Zucchini Tomato Quiche


Make the best of the summer's bounty with this zucchini tomato quiche. With fresh grated zucchini, colorful cherry tomatoes, basil, and Parmesan, it's just the thing for brunch, or a make-ahead breakfast or lunch.

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 about what to make with the most summery of summer produce, check out this zucchini tomato quiche!

Our Favorite Videos

Ingredients for this 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.

Zucchini and tomato quiche

Blind Baking the Crust

To make the quiche the first thing I do is blind bake (pre-bake) 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 all 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-inch 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.

If you’re using any other 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 package.

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.

What about freezing quiche?

You can freeze quiche, either baked or unbaked. Here are some general guidelines, which may vary depending on your oven and how thick or thin the quiche is.

  • Fully baked: Preheat the oven to 350°F and put the frozen quiche in the oven for 15 to 20 minutes or until it’s fully heated through.
  • Unbaked: Place the frozen quiche in the oven and add 10 to 20 minutes to the cook time for this recipe.
  • You can also thaw a fully baked quiche in advance, overnight in the fridge, and then reheat at the same temperature for 10 to 15 minutes.


Zucchini Tomato Quiche Recipe

  • 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.


For the crust:

For the filling:

  • 2 tablespoons 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 tablespoon chopped fresh parsley
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
  • 1 cup (3 ounces) packed, shredded Parmesan cheese
  • 10 cherry tomatoes, halved or quartered


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.)

Note: If you're 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 package.

2 Prep 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 off excess moisture.

3 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.

4 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.

5 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.

6 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 it cool completely before serving.

Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. Thank you!

Products We Love

This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Read more about our affiliate linking policy.

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.

More from Elise

22 Comments / Reviews

No ImageZucchini Tomato Quiche

Did you make it? Rate it!

  1. KGB

    We got this as a dinner gift when we had our second baby this summer. It was delicious and fresh! I asked for the recipe….


  2. Rachelle

    Delicious! We ended up making 2 regular-sized quiches (not deep dish crust). We had eggs from our chickens, homegrown tomatoes, and green onions. Instead of all grated zucchini, we did half zucchini and half yellow squash, because we grew it and it was on hand. It tasted great. I was wondering, can this quiche be frozen? And if so, how long would it be good in the freezer?


    Show Replies (1)
  3. Denise

    The is the best quiche recipe I have ever made. It was great using all the fresh produce and herbs from the garden, and what a great use for zucchini!! This is my second time making it and will make again before the end of summer. The only thing different I did was use Aged Asiago instead of parmesan and used Pillsbury pie crust and scallions. (I hate making piecrust!) The tips on blind baking the crust worked great as well. Thanks for a great recipe


  4. Rona

    I made the pastry they suggested and it wasn’t that good so I’ll go back to my own next time. But I thought the filling was great. It helps that the tomatoes, zucchini, shallots and herbs were all fresh from the garden, but I thought the balance was great. And it looked great too..


  5. Lauren

    This quiche was SO flavorful. I was afraid that it might be a bit too wet but it was absolutely perfect. I did squeeze a bunch of extra moisture out of the zucchini because the strainer alone wasn’t doing the job. The fresh herbs gave it a wonderful extra kick.


View More
Tomato quicheZucchini Tomato Quiche