Italian Tomato Zucchini Quiche
Elevate your brunch game with this vibrant and savory Italian Tomato Zucchini Quiche—a perfect combination of tender zucchini, juicy tomatoes, and rich, cheesy goodness nestled in a golden, flaky pie crust. This Mediterranean-inspired recipe features aromatic garlic, a blend of mozzarella and Parmesan cheeses, and classic Italian seasonings like basil and oregano, all whisked into a creamy egg and cream mixture. With just 20 minutes of prep and a beautifully baked result in under an hour, this quiche is as easy as it is delicious. Ideal for a family breakfast, a light lunch, or a dinner centerpiece, it’s both visually stunning and packed with flavor. Serve it warm or at room temperature alongside a fresh green salad for a comforting yet elegant meal. This Italian quiche is your new go-to for effortless entertaining or a crowd-pleasing weekday treat!
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Recipe Information
Ingredients
- 1 piece Premade pie crust
- 2 medium Zucchini
- 2 medium Tomatoes
- 1 tablespoon Olive oil
- 2 cloves Garlic
- 4 pieces Eggs
- 1 cup Heavy cream
- 1 cup Shredded mozzarella cheese
- 0.33 cup Grated Parmesan cheese
- 1 teaspoon Dried basil
- 1 teaspoon Dried oregano
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Preheat your oven to 375°F (190°C).
Place the premade pie crust into a 9-inch pie dish and crimp the edges. Set aside.
Thinly slice the zucchini and tomatoes. Lay the slices on a paper towel, sprinkle a small pinch of salt on each side, and let them sit for 10 minutes to draw out excess moisture. Pat them dry with additional paper towels.
Heat the olive oil in a skillet over medium heat. Mince the garlic and sauté it for 1-2 minutes until fragrant. Add the zucchini slices and cook them for 3-4 minutes until slightly tender. Remove from heat and set aside to cool slightly.
In a large mixing bowl, whisk together the eggs, heavy cream, shredded mozzarella cheese, grated Parmesan cheese, dried basil, dried oregano, salt, and black pepper until well combined.
Layer the cooked zucchini over the bottom of the prepared pie crust. Arrange the tomato slices on top in a circular pattern.
Pour the egg and cheese mixture evenly over the zucchini and tomatoes, ensuring the liquid fills all gaps.
Place the quiche in the preheated oven and bake for 40-45 minutes, or until the filling is set and the top is golden brown.
Let the quiche cool for at least 10 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
468 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.4 g | 44% | |
| Saturated Fat | 15.1 g | 76% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 182 mg | 61% | |
| Sodium | 583 mg | 25% | |
| Total Carbohydrate | 23.8 g | 9% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 3.6 g | ||
| Protein | 13.7 g | 27% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 224 mg | 17% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 335 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
