How To Make Zucchini Tomato Quiche
Deliciously fresh and filling, this zucchini tomato quiche has a rich center made with sour cream and cheese, plus a crisp brown crust.
Serves:
Ingredients
For the Crust:
- 1all butter crust pie dough,rolled out and lining a 9- or 10-inch pie plate
For the Filling:
- 2tbspextra virgin olive oil
- 1cupshallots or spring onions,sliced
- ½lbzucchini,about 1½ cups shredded
- 4large eggs,room temperature
- ½cupmilk
- â…“cupsour cream
- â…“cupcream
- 1tspdried herbs de Provence,or Italian herb blend
- 10basil leaves,sliced
- 1tbspfresh parsley,chopped
- ½tspblack pepper
- ½tspsalt
- 1cupparmesan cheese,(3 oz) packed, shredded
- 10cherry tomatoes,halved or quartered
Instructions
-
Heat oven to 350 degrees 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.
-
Bake for 50 minutes. Remove from oven, remove foil and pie weights from the crust.
-
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.
-
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.
-
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.
-
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 halfway.
-
Bake for 45 to 55 minutes at 350 degrees F until set in the center. If the edges of the crust* look like they might get too browned, tent them with foil or a pie protector.
-
Remove from oven when the center of the quiche has set and the top is lightly browned. Let it cool completely before serving.
Recipe Notes
- If using a store-bought crust, defrost it and skip the pre-baking, or partially-pre-bake it using the instructions for pre-baking on the package.
- If using a store-bought crust that is more shallow than a homemade crust, the quiche will cook more quickly.
Nutrition
- Calories:Â 327.50kcal
- Fat:Â 24.25g
- Saturated Fat:Â 9.87g
- Trans Fat:Â 0.01g
- Monounsaturated Fat:Â 9.73g
- Polyunsaturated Fat:Â 3.21g
- Carbohydrates:Â 15.09g
- Fiber:Â 1.78g
- Sugar:Â 3.10g
- Protein:Â 12.85g
- Cholesterol:Â 125.73mg
- Sodium:Â 428.66mg
- Calcium:Â 290.86mg
- Potassium:Â 267.85mg
- Iron:Â 1.82mg
- Vitamin A: 164.01µg
- Vitamin C:Â 10.95mg
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