Entrées

Zucchini Tomato Quiche

Quiche is always a won­der­ful din­ner dish. Easy to make, and a great way to enjoy fresh veg­eta­bles. I had the idea of mak­ing a quiche with proven­cal fla­vors, hence this zuc­chi­ni toma­to quiche. I added Provence herbs and gar­lic to com­plete the proven­cal style. The veg­eta­bles are deli­cious­ly sea­soned and per­fect­ly bal­ance the quiche’s smooth cus­tard. Enjoy!

zucchini tomato quiche

Utensils

You will need a quiche pan. The ones with remov­able bot­tom are the eas­i­est ones to use.

Recipe

Since this is a quiche, you will need a sug­ar-free store-bought pie crust, or you can make your own French quiche crust (recipe here).

Print Recipe
Zuc­chi­ni Toma­to Quiche
zucchini tomato quiche
Course Main Dish
Prep Time 15 min­utes
Cook Time 45 min­utes
Serv­ings
peo­ple
Ingre­di­ents
Course Main Dish
Prep Time 15 min­utes
Cook Time 45 min­utes
Serv­ings
peo­ple
Ingre­di­ents
zucchini tomato quiche
Instruc­tions
  1. Pre­heat oven to 350 degrees Fahren­heit.
  2. Slice the zuc­chi­ni in thin slices, and cut the toma­toes in halves. In a pan/skillet with olive oil, saute the zuc­chi­ni with minced gar­lic for about 5 min­utes on medi­um-high heat. Add the toma­toes. Sea­son with Provence herbs, salt, and pep­per. Saute for an addi­tion­al 5 min­utes. Drain to remove any excess water, and set aside.
    zucchini tomatoes in skillet
  3. In a mix­ing bowl, mix the eggs, milk, and cream. Sea­son with salt and pep­per.
    zucchini tomato quiche custard
  4. Line your quiche pan with parch­ment paper. Unroll your quiche crust to fit the pan. Place the veg­eta­bles on the crust. Pour the cus­tard over the veg­eta­bles.
    zucchini tomato quiche prior to baking
  5. Bake for 45 min­utes. Remove the quiche from the quiche pan. Enjoy warm.
    zucchini tomato quiche
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Bon Appétit!

French Mom

Dis­clo­sure

Sum­ma­ry
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Recipe Name
Zuc­chi­ni Toma­to Quiche
Author Name
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