Description
A fresh and easy quiche loaded with sautéed zucchini, juicy cherry tomatoes, and melty cheese in a creamy egg custard—perfect for brunch, lunch, or a light dinner.
Ingredients
1 pre-made pie crust (fits a 9-inch pan)
2 cups zucchini, thinly sliced
1 cup cherry tomatoes, halved
4 large eggs
1 cup milk
1 cup shredded cheese (cheddar, gruyère, or choice)
1 tsp salt
½ tsp black pepper
1 Tbsp olive oil
Instructions
- Preheat oven to 375 °F (190 °C). Place pie crust in a 9-inch pie dish and prick the bottom with a fork.
- Heat olive oil in a skillet over medium heat. Add zucchini and sauté 4–5 minutes until slightly softened. Let cool slightly.
- In a bowl, whisk together eggs, milk, salt, and pepper.
- Arrange sautéed zucchini evenly over the crust. Scatter halved cherry tomatoes on top.
- Pour the egg mixture over the vegetables. Sprinkle shredded cheese evenly on top.
- Bake for 35–40 minutes, until the filling is set and golden on top.
- Let rest for a few minutes before slicing into wedges and serving.
Notes
- Sauté zucchini first to prevent a soggy crust.
- Let cooled zucchini sit briefly to release moisture before adding.
- Tent with foil during baking if the top browns too fast.
- Reheat gently in a 350 °F oven or microwave in 30‑second intervals.
- Prep Time: 15 minutes
- Cook Time: 35–40 minutes
- Category: Brunch
- Method: Baking
- Cuisine: American-Inspired
Nutrition
- Serving Size: 1 wedge (1/8 of quiche)
- Calories: 280
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 10 g
- Cholesterol: 150 mg
