Quiche with Zucchini and Cherry Tomatoes

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Quiche is a simple and elegant dish for brunch, lunch, or a light dinner.

Difficulty: Easy

Hands-on: 25 minutesTotal: 1 hour 30 minutes

Serves: 8

Ingredients

  • 3 Tbsp. olive oil
  • ½ medium white onion, peeled and chopped
  • 1 large clove garlic, peeled and minced
  • 3 medium zucchini, sliced into ¼" rounds
  • 1 cup halved cherry tomatoes
  • 3 large eggs, lightly beaten
  • 1 cup whole milk
  • 1 Tbsp. chopped basil
  • ½ Tbsp. chopped parsley
  • 2 Tbsp. balsamic vinegar
  • 1 unbaked pie crust (9")
  • 1 cup grated aged Asiago cheese
  • ¼ cup grated Pecorino Romano cheese

Directions

  • Heat oven to 350°F.
  • In a large saucepan, heat olive oil over medium heat, add onions, and cook until almost transparent. Add garlic and continue cooking for 2 minutes. Add zucchini and tomatoes to sauté pan and continue cooking for about 8 minutes, until the flavors have blended. Remove from stove.
  • Meanwhile, in a mixing bowl combine eggs, milk, basil, parsley, and balsamic vinegar.
  • Line a 9" pie plate with the pie crust and prick the bottom with a fork a few times.
  • Sprinkle Asiago evenly on top of pie crust. Top with warm zucchini and tomatoes, then pour egg and milk mixture over the top. Sprinkle with grated Pecorino Romano. Cook for 40–45 minutes, until center is set. Remove and let cool for 10 minutes, and then serve.

Recipe Information

Serves: 8

Ingredients

  • 3 Tbsp. olive oil
  • ½ medium white onion, peeled and chopped
  • 1 large clove garlic, peeled and minced
  • 3 medium zucchini, sliced into ¼" rounds
  • 1 cup halved cherry tomatoes
  • 3 large eggs, lightly beaten
  • 1 cup whole milk
  • 1 Tbsp. chopped basil
  • ½ Tbsp. chopped parsley
  • 2 Tbsp. balsamic vinegar
  • 1 unbaked pie crust (9")
  • 1 cup grated aged Asiago cheese
  • ¼ cup grated Pecorino Romano cheese

Directions

  • Heat oven to 350°F.
  • In a large saucepan, heat olive oil over medium heat, add onions, and cook until almost transparent. Add garlic and continue cooking for 2 minutes. Add zucchini and tomatoes to sauté pan and continue cooking for about 8 minutes, until the flavors have blended. Remove from stove.
  • Meanwhile, in a mixing bowl combine eggs, milk, basil, parsley, and balsamic vinegar.
  • Line a 9" pie plate with the pie crust and prick the bottom with a fork a few times.
  • Sprinkle Asiago evenly on top of pie crust. Top with warm zucchini and tomatoes, then pour egg and milk mixture over the top. Sprinkle with grated Pecorino Romano. Cook for 40–45 minutes, until center is set. Remove and let cool for 10 minutes, and then serve.

Nutrition Information

Nutrition Information
Amount per serving
Calories280
Total Fat20g
Saturated Fat6g
Cholesterol85mg
Sodium310mg
Total Carbohydrate17g
Dietary Fiber2g
Sugars5g
Protein10g