Zucchini Tomato Quiche Recipe
Zucchini Tomato Quiche: an easy and delicious seasonal recipe
If there’s one recipe I make again and again as soon as zucchini and tomatoes are in season, it’s this homemade zucchini and tomato quiche. Simple, quick, and delicious, it has everything going for it: minimal preparation, easy-to-find ingredients, and a result that delights the whole family.
With the arrival of the first seasonal zucchini and tomatoes and the drop in temperatures, I took the opportunity to turn the oven back on after several days of cold meals. What a pleasure it was to rediscover the aroma of a quiche gently browning in the kitchen! Served with a crisp green salad, this vegetarian quiche was a delight from start to finish.
What I love about this zucchini and tomato quiche recipe is that it’s just as good hot as it is cold. You can make it for a quick weeknight dinner, take it for lunch at the office, pack it in a picnic basket, or even serve it at a summer barbecue. It’s exactly the kind of recipe you want to make again and again all summer long without ever getting tired of it.
Zucchini Tomato Quiche Recipe
To prepare this quiche, you have two options: pre-cook the vegetables in a pan or use them raw. Personally, I chose the simplest and quickest version, without pre-cooking. My tip: cut the zucchini into very small dice. I find that this results in a much more even filling after cooking, cleaner slices, and, above all, a much more enjoyable taste experience where each bite offers a little bit of everything.
The combination of the sweetness of the zucchini and the slight acidity of the tomatoes is simply divine in this quiche. It’s a duo that works wonderfully and is found in many summer recipes.
At home, the children loved this quiche and are already asking for more. It’s always a good sign when a vegetable-based recipe disappears so quickly!
And since I like to mix things up, I’ve also included a few variation ideas below. With a few extra ingredients like goat cheese, mozzarella, fresh herbs, or spices, you can customize this base to your liking and enjoy a variety of flavors throughout the summer. You’ll see, the possibilities are endless… and all equally delicious.
Ingredients needed to prepare this vegetarian quiche:
- for the quiche crust: flour, lukewarm water, olive oil
- baby zucchini
- cherry tomatoes
- spring onion or yellow/white onion
- feta cheese
- fresh eggs
- fresh cream
- salt and pepper
Some ideas for personalizing your summer quiche:
- Change the cheese: I used feta in my quiche, but you can easily adapt it to your taste or whatever cheeses you have on hand, for example, goat cheese, mozzarella, diced Cheddar, grated Parmesan…
- Add spices or condiments: a spoonful of mustard, pesto, caramelized onions, or tapenade will make all the difference, as will curry or sun-dried tomatoes…
- Sprinkle with fresh or dried herbs: oregano, basil, or herbes de Provence will enhance the summery flavor of this recipe…
- Add other proteins (for a non-vegetarian version): flaked tuna, bacon bits, diced ham, smoked salmon, or even leftover chicken…
Here are some other savory tart and quiche recipe ideas that you might like:
You will also find my other recipe ideas using zucchini or other vegetarian dishes.
Zucchini Tomato Quiche Recipe
Ingredients
For the quiche pastry
- 200 g flour
- 8 cl lukewarm water
- 5 cl olive oil
- Salt and pepper
To garnish
- 2 zucchini (about 400g)
- 6 to 8 cherry tomatoes
- 2 spring onions or 1 yellow/white onion
- 100 g feta cheese
- 3 fresh eggs
- 15 cl fresh cream
- Salt and pepper
Instructions
- Start with the pie crust.In a bowl, combine the flour, oil, water, and a pinch of salt.Knead until you have a smooth ball of dough. Be careful not to over-knead so the dough remains crisp and doesn't become too tough. If it's too sticky, add a little flour; if it's too dry, add a little oil and/or water.Roll out the dough and place it in the pie pan.200 g flour, 8 cl lukewarm water, 5 cl olive oil, Salt and pepper
- Preheat your oven to 180°C (350°F).
- Wash and dry the vegetables, then prepare them.Cut the zucchini into small dice and place them in a salad bowl.Finely chop the onion and add it to the zucchini in the salad bowl.2 zucchini, 2 spring onions
- Dice the feta cheese and place it in a bowl.Mix the zucchini, onion, and feta together with a fork until well combined.Pour the mixture into the tart shell.100 g feta cheese
- Add the small tomatoes, distributing them over the quiche, whole or cut in half.6 to 8 cherry tomatoes
- In a bowl, beat the eggs, season with salt and pepper, then add the cream.Mix and pour over the vegetables in your dish.3 fresh eggs, 15 cl fresh cream, Salt and pepper
- Bake for 40 to 45 minutes at 180°C (350°F) (fan oven), on a rack at the bottom of the oven.Baking at the bottom of the oven will allow the pastry to cook thoroughly underneath, resulting in a crispy crust, while the filling cooks slowly without burning.
