Zucchini Tomato Quiche

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.

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


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.

Zucchini quiche grate and drain the zucchini

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.

Zucchini and tomato quiche cook the shallots

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.

Tomato quiche beat the eggs with cream, sour cream, and milk Zucchini quiche recipe add grated parmesan and 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.

Tomato quiche spread cooked shallots over the bottom of the pre-baked pie shell Zucchini and tomato quiche add the quiche filling, top with cut cherry tomatoes

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.