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.
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.
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 RecipePrint
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.
- 1 recipe of all butter crust pie dough, rolled out and lining a 9 or 10-inch pie plate, frozen for at least 30 minutes.
- 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
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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