This tomato and zucchini quiche is gentle, comforting, and built around simple ingredients that work together naturally. Tender zucchini bakes softly into the eggs, while tomatoes add brightness and balance. The filling sets into a calm, savory texture that feels both light and satisfying. It’s the kind of dish that works for breakfast, lunch, or an easy dinner. Nothing rushed, nothing complicated, just steady flavors and warmth. A reliable recipe meant to be enjoyed slowly.
Quiche with tomatoes and zucchini
Tomato and zucchini quiche baked with eggs and cheese for an easy, comforting vegetarian meal.
Ingredients
Equipment
Round baking Pan
Cooking Instructions
- Preheat oven to 375°F (190°C).
- Heat olive oil in a skillet over medium heat.
- Add zucchini and cook for 3-4 minutes until slightly softened.
- Spread zucchini and tomatoes evenly in the pie crust.
- In a bowl, whisk eggs, milk, salt, and pepper.
- Pour egg mixture over vegetables and sprinkle cheese on top.
- Bake for 40 minutes until set and lightly golden.
- Let rest for 10 minutes before slicing and serving.
Nutrition
Notes
Let quiche cool slightly for cleaner slices.
Add herbs like basil or thyme if available.
Serve warm or at room temperature.