• Cooking Time: 40
  • Servings: 8
  • Preparation Time:


Tomato and Zucchini Quiche (Inspired by the Basic Quiche Recipe from Real Simple Magazine)

View step by step images of this recipe at my food blog


  • 1 tablespoon olive oil
  • 1 large onion, diced
  • 4 tomatoes, sliced, lightly salted and patted dry
  • 2 medium zucchinis, sliced
  • 1/2 pint grape tomatoes, sliced in half
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 cup fresh flat-leaf parsley, chopped
  • 1/2 cup fresh basil, chopped
  • 4 eggs
  • 3/4 cup half-and-half
  • 8 ounces Gruyère, grated
  • 1/8 teaspoon ground nutmeg
  • 2 store-bought frozen piecrust in tins


  • Heat oven to 375° F.
  • In a large skillet, over medium heat, heat the oil.
  • Add the onion, zucchini, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper.
  • Cover and cook until the onions and zucchini are softened, 5 to 7 minutes.
  • Meanwhile, whisk together the eggs and half-and-half.
  • Stir in the Gruyère, herbs, nutmeg, the remaining salt and pepper, and the onion and zucchini mixture.
  • Place the pie crusts on a foil-lined baking sheet. Scrape the egg mixture into the pie crusts; they will be very full.
  • Top with sliced grape tomatoes.
  • Bake until the filling is set and a knife inserted into the center comes out clean, about 40 minutes. Let rest for 5 minutes.
  • Cut into wedges and serve.

Categories: Brunch  Dairy  Dinner  Eggs  Lunch  Main Dish  Oven  Quiche  Stove  Vegetable 

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