Zucchini Tomato Quiche Recipes

EASIEST ZUCCHINI QUICHE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Spread zucchini on the bottom of the pie shell. Pour eggs over zucchini and top with Cheddar cheese.
• Bake in preheated oven until eggs are set, about 30 minutes.

ZUCCHINI QUICHE RECIPE

Steps:

• Chop the basil.
• Dice the onions.
• Grate the zucchini. Squeeze between paper towels to remove excess water.
• Place onion and zucchini in a skillet over Medium heat.
• Saute onions and zucchini until tender
• Drain off excess oil. Set aside to cool.
• Place eggs in a mixing bowl. Whisk well.
• Add heavy cream.
• Add basil.
• Add paprika.
• Add nutmeg.
• Add salt.
• Whisk together well.
• Add the cooled zucchini and onions.
• Stir to fully combine.
• Pour mixture into pie shell.
• Bake at 350F degrees for 40-45 minutes until done.
• Test with toothpick for doneness.
• Remove from oven and let cool 10 minutes.
• Slice and serve.
• Enjoy!

CRUSTLESS ZUCCHINI QUICHE RECIPE

Steps:

• Preheat the oven to 350 degrees F.
• Arrange sliced tomatoes on paper towel and sprinkle with salt. Leave for a few minutes, then pat dry.
• Meanwhile, in a large cooking skillet, heat 2 tbsp Private Reserve extra virgin olive oil over medium heat until shimmering but not smoking. Add zucchini and shallots. Season with kosher salt, pepper, and 1/2 tsp sweet paprika. Raise heat slightly, and sautee, tossing regularly, until vegetables are tender and nicely colored (with some brown spots on zucchini).
• Transfer the cooked zucchini and shallots mixture to the bottom of a lightly oiled 9-inch pie dish like this one. Arrange sliced tomatoes on top. Add mozzarella, and Parmesan (spread evenly across).
• In a mixing bowl, whisk together eggs, milk, remaining 1/2 tsp paprika, baking powder, flour, and fresh parsley.
• Pour egg mixture into the pie dish on top of the cheese mixture.
• Bake in 350 degrees F heated-oven for about 30 minutes or until the egg mixture is well set in the dish. Remove from oven and wait 5 to 7 minutes before slicing to serve (Quiche will puff up slightly because of the baking powder, but will quickly go down as it sits.)

TOMATO AND ZUCCHINI QUICHE

Steps:

• In a large bowl, mix together the flour, sugar, salt, garlic powder and thyme until combined. Cut the butter into small pieces above the bowl, stopping to stir and coat the butter bits in the flour mixture every few minutes.
• Pinch the mixture together with your fingertips until it resembles the texture of damp sand. Add the water, a tablespoon at a time, mixing it with a fork, until the dough just holds together when you squeeze a fistful of it in your hand.
• Combine the mixture into a ball.
• Roll out the dough until it is 1/8-inch thick and transfer it to a 10-inch pie dish. Press the crust into the pan, trim off the excess leaving a 1-inch overhang, and reserve the excess dough. Fold the 1-inch overhang under the edge of the crust all the way around and pinch the edges.
• Roll out the remaining dough until it is 1/8-inch thick and cut out any decorative shapes you want to place along the edge of the crust (Optional).
• In a small bowl whisk together the egg with 1 tablespoon of water. Lightly brush the edges of the pie crust and place the decorative pieces along the edge, pressing down gently to adhere them with the egg wash. Lightly brush the decorative pieces with the wash.
• Gently cover the pie crust with wrap and place it in the freezer for 2 hours.
• For the filling, heat the olive oil over medium low heat in a large frying pan over medium heat. Add the onions and stir to coat, and cook until lightly golden and transparent, about 20 minutes, stirring regularly. Add the green onions, garlic, and soy sauce and stir to combine. Continue cooking until the garlic is softened and fragrant, about 5 to 8 minutes more, stirring often. Remove from heat and set aside.
• Preheat the oven to 375 degrees Fahrenheit.
• In a medium bowl, whisk together the eggs, sour cream, ricotta, milk, salt, garlic powder, oregano, and thyme until smooth.
• Remove the crust from the freezer and remove the wrap. Place the pie pan on a lipped baking sheet (this will make it easier to put it in the oven). Spread the caramelized onion mixture across the bottom of the crust, then gently pour in the egg mixture. Arrange the sliced zucchini and tomatoes on top in layered concentric circles, with the wider zucchini and tomato slices around the outer edge.
• Sprinkle the quiche with parmesan and bake in the oven until the edges are set but the center is *very* slightly wobbly, about 40 to 50 minutes. Remove from the oven and transfer the pie dish to a wire rack, and allow it to cool for at 30 minutes. Garnish with the fresh basil and slice and serve.

EASY CRUSTLESS ZUCCHINI AND CHEESE QUICHE

Steps:

• Preheat oven to 350. Spray a pie plate with baking spray; set aside.
• Grate the zucchini. Place in a colander and squeeze out all of the water. Remove the zucchini. Stir in the chopped onion; set aside.
• In a small bowl, with two forks or a pastry blender, mix the flour, baking powder, salt and vegetable oil well until small pea sized pebbles form; set aside.
• In a large bowl, with a fork, mix together the eggs. Add in the herbs, salt and pepper. Gently stir in the flour mixture with a spoon. Add in the grated zucchini and onion. Stir in the cheeses. Gently combine to make sure it is all evenly distributed.
• Carefully pour into your prepped pie plate. Bake for 45-50 minutes. Check around 30 minutes and if it seems to be browning too quickly, cover with foil paper. Every oven is different and we bake ours the whole time uncovered.
• The quiche will be done when a fork comes out of the middle mostly clean. Keep in mind that the quiche will rise, but then deflate a little.

CHEESY ZUCCHINI QUICHE

Steps:

• Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., In a large skillet, heat butter over medium heat. Add zucchini and onion; cook and stir until tender. Drain and cool slightly., Whisk eggs and seasonings until blended. Stir in cheese and zucchini mixture. Spread mustard over pastry shell; add filling., Bake on a lower oven rack until a knife inserted in center comes out clean and crust is golden brown, 35-40 minutes. If needed, cover edge loosely with foil during last 15 minutes to prevent overbrowning. Let stand 10 minutes before cutting.

ZUCCHINI TOMATO QUICHE

Steps:

• Pre-bake the crust: Heat oven to 350°F. If using a homemade pie crust, freeze it for at least 30 minutes. Line the inside of the crust with heavy duty aluminum foil. Fill the pie crust to the top with pie weights-either sugar, dry rice, or dry beans. (I prefer to use sugar). Bake for 50 minutes. Remove from oven, remove foil and pie weights from crust. (See my detailed instructions on blind baking a crust .) Note: If you're using a store-bought crust, you can defrost it and skip the pre-baking, or partially-pre-bake it using the instructions for pre-baking on the package.
• Bake: Bake for 45 to 55 minutes at 350°F, until set in the center. If the edges of the crust look like they might get a too browned, tent them with foil or a pie protector. Note that if you are using a store-bought crust that is more shallow than a homemade crust, the quiche will cook more quickly. Remove from oven when the center of the quiche has set and the top is lightly browned. Let it cool completely before serving.

FARMERS' MARKET TOMATO AND ZUCCHINI QUICHE

Steps:

• Preheat oven to 425º. Press crust into a 9 in quiche pan, prick crust and bake for 15 minutes.
• Place cut zucchini in a strainer and sprinkle with 1/4 teaspoon salt. Let sit for 15 minutes to remove some of the water.
• In a large bowl whisk together the eggs and milk. Add the zucchini, bacon, green onion, corn, cheese, cilantro, salt and pepper and mix well.
• Pour the egg mixture into the precooked crust. Sprinkle the tomatoes on top of the egg mixture.
• Bake for 30 minutes until the center is set and a toothpick comes out clean. Allow to cool slightly before serving.

CRUSTLESS ZUCCHINI AND TOMATO QUICHE

Steps:

• Sauté zucchini and onion until soft.
• Butter a pie plate, put zucchini mixture in plate and then arrange sliced tomato on top of zucchini.
• Add salt and pepper, oregano, and then top with shredded cheese.
• Combine eggs and milk pour on top.
• Bake at 350°F for 45 minutes or until set.

TOMATO, MUSHROOM, AND ZUCCHINI ZUCCHINI-WRAPPED QUICHE RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C). Grease a 12-cup muffin tin with nonstick spray.
• Trim the ends from the zucchini, then slice lengthwise with a vegetable peeler.
• Line the muffin cups with the zucchini strips.
• In a large bowl, whisk together eggs, tomato, diced zucchini, mushroom, milk, salt, and pepper.
• Add a bit of crumbled feta to each zucchini cup.
• Divide the egg mixture evenly among the cups.
• Bake for 18 minutes, until the edges are slightly browned.
• Enjoy!

ZUCCHINI AND TOMATO QUICHE

Steps:

• Preheat the oven to 425°F.
• To prepare the pie shell, on a clean, lightly floured work surface, roll out half a ball of dough with a rolling pin until it forms a 10-inch circle. Wrap the remaining half of the dough tightly in plastic wrap and reserve it in the refrigerator for future use for up to 5 days. Fold the circle in half, place it in a 9-inch pie plate so that the edges of the circle drop over the rim, and unfold the dough to completely cover the pie plate. Brush the edges of the pie shell with heavy cream to create a perfect, golden brown finish. Keep the pie shell close by, as you will add ingredients one at a time.
• To prepare the filling, melt the butter in a medium skillet over high heat. Add the onions, zucchini, and bell pepper, if using, and sauté until they achieve a golden brown color, approximately 5 minutes. Spread the sautéed onions, zucchini, and bell pepper across the bottom of the pie shell.
• Sprinkle the tomatoes over the vegetables. Evenly distribute the cheese of your choice over the tomatoes.
• In a medium bowl, using an electric mixer set on medium speed, combine the eggs, half-and-half, salt, and pepper. Pour the egg mixture into the pie shell, covering the vegetables, tomatoes, and cheese layers.
• To bake, place the pie plate on a baking sheet and bake for 15 minutes. Reduce the heat to 350°F and continue baking for 40 minutes, or until the quiche is firm in the middle. Transfer the pie plate to a wire cooling rack and allow the quiche to cool and set for at least 10 minutes before serving.
• Cooked Zucchini and Tomato Quiche can be stored in the refrigerator for up to 3 days. An uncooked quiche can be stored in the freezer for up to 2 months. To optimally keep quiche, put it in the freezer uncovered and let it freeze on a flat surface. Once the quiche has frozen, wrap it tightly in plastic wrap and return it to the freezer.