In this zucchini tomato quiche, fresh veggies and goat cheese form a savory filling inside of a homemade sourdough pie crust! Enjoy this vegetarian quiche for breakfast, lunch, or dinner – it tastes amazing at any time of day!
A quiche makes such an elegant meal don’t you think? It looks pretty, tastes delicious, and is traditionally from France (so it HAS to be at least somewhat elegant right?).
Although this recipe takes a little over an hour to make, you’ll find it’s absolutely worth it! The combination of eggs, fresh vegetables, cheese, and a sourdough pie crust will melt in your mouth when you take the first bite. It’s such a lovely, comforting food for a chilly day. You probably already have everything you need to make this quiche, so what are you waiting for?
Should you sauté vegetables before adding to quiche?
In general you should cook your vegetables before adding them to a quiche because the vegetables take longer to cook than the eggs. You don’t want half-cooked veggies in your quiche, so take a few minutes to cook them before mixing them into the quiche filling.
Can I use milk instead of cream in quiche?
Yes, you can absolutely use milk instead of cream and still create a delicious quiche! If you need to make this quiche dairy-free, you can also substitute your favorite milk alternative for the cream.
Is it necessary to pre-bake crust for quiche?
You should pre-bake your quiche crust because the crust takes longer to bake than the eggs. To pre-bake the crust, you can line the unbaked crust with foil and then pour rice over it. After this, you bake the crust for 10 minutes, then remove the foil and rice, and bake for another 5 minutes. Next, you can add the egg mixture and bake the quiche. By taking these extra steps, you can avoid a soggy quiche crust.
Tips for making Zucchini Tomato Quiche:
- I love using a Sourdough Pie Crust for this recipe, but you can also use your own favorite recipe if you prefer.
- To make this recipe gluten-free, you can use a gluten-free pie crust, or omit the crust all together.
- To make this quiche dairy-free, you can substitute your favorite dairy-free milk, such as coconut or almond milk, and omit the goat cheese. Sprinkle nutritional yeast on top for added cheesy flavor without the dairy.
- If you don’t like goat cheese, you can also use parmesan, mozzarella, Swiss, or feta cheese instead!
- Store this quiche in the fridge in an air-tight container for up to 5 days. You can reheat it in the microwave or oven, or enjoy it cold.
Tools you will need
You’ll need a 9 inch pie pan, a cooking pan, a mixing bowl, and a cutting board. To blind bake the pie crust, you’ll need foil and uncooked rice.
Ingredients you will need
1/2 batch Sourdough Pie Crust
3 eggs
3/4 cup cream or milk – Whipping cream, half and half, whole, 2%, or skim milk would all work well!
1 zucchini – It’s ok if the zucchini is a little past ripe because you won’t be able to tell when it’s cooked.
1 Roma tomato – Or you can use cherry tomatoes if you don’t have Roma.
3 cloves garlic – peeled and minced.
1 tbsp olive oil – You can also use avocado oil or coconut oil.
2 tbsp goat cheese – You can substitute feta cheese if you don’t have goat cheese.
How to make this Zucchini Tomato Quiche
Preheat the oven to 450 degrees Fahrenheit. If you have a convection setting on your oven, use it so that your quiche bakes evenly!
Roll out the pie crust into a circle and lay it in the bottom of the pie pan. Press the edges down around the edges of the pan and trim off extra crust. Line the crust with foil and then pour a layer of rice on top.
Bake the pie crust for 10 minutes with foil and rice. Remove the pie from the oven, pour the rice out, and then bake for another five minutes.
While the pie crust is baking, peel and chop the zucchini and tomato. In a saute pan, heat the olive oil over medium heat and add the garlic. Saute for a few minutes, until the garlic is fragrant and golden brown. Add in the zucchini and tomato to the pan and cook for 7-10 more minutes until the vegetables are soft.
In a bowl, whisk the eggs together with the milk.
Pour the vegetables into the pie crust, then pour the egg mixture over top. Sprinkle the quiche with the goat cheese.
Turn down the oven to 325 degrees Fahrenheit and bake the quiche for 40 minutes, until the egg is no longer runny and the top of the quiche is golden brown. Enjoy!
Hungry for more vegetarian meals?
If so, you should check out other recipes at the Kitchen Counter! Here are a few ideas to get you started:
- Curried Carrot Soup
- Hearts of Palm Salad
- Peach and Burrata Salad
- Chickpea “Chicken” Salad
- Simple Tomato Galette with Ricotta
- Mushroom Galette with Goat Cheese
If you make this recipe and enjoy it, let me know in the comments section below! You can also tag me on instagram @oldfashionedinspiration with a picture of your creation.
Zucchini Tomato Quiche
This Zucchini Tomato Quiche
Ingredients
- 1/2 batch Sourdough Pie Crust
- 3 eggs
- 3/4 cup cream or milk
- 1 zucchini
- 1 roma tomato
- 3 cloves garlic, minced
- 1 tbsp olive oil
- 2 tbsp goat cheese
Instructions
- Preheat the oven to 450 degrees Fahrenheit.
- Roll out the pie crust into a circle and lay it in the bottom of the pie pan. Press the edges down around the edges of the pan and trim off extra crust. Line the crust with foil and then pour a layer of rice on top. Bake the pie crust for 10 minutes with foil and rice.
- Remove the pie from the oven, pour the rice out, and then bake for another five minutes.
- While the pie crust is baking, peel and chop the zucchini and tomato.
- In a saute pan, heat the olive oil over medium heat and add the garlic. Saute for a few minutes, until the garlic is fragrant. Add in the zucchini and tomato and cook for 7-10 more minutes until the vegetables are soft.
- In a bowl, whisk the eggs together with the milk.
- Pour the vegetables into the pie crust, then pour the egg mixture over top. Sprinkle the quiche with the goat cheese.
- Turn down the oven to 325 degrees Fahrenheit and bake the quiche for 40 minutes, until the egg is no longer runny and the top of the quiche is golden brown. Enjoy!
Nutrition Information
Yield 10 Serving Size 1Amount Per Serving Calories 194Total Fat 14gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 6gCholesterol 79mgSodium 143mgCarbohydrates 13gFiber 1gSugar 3gProtein 5g
Leave a Reply