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Olivia

Quiche with tomatoes and zucchini

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Tomato and zucchini quiche baked with eggs and cheese for an easy, comforting vegetarian meal.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6
Course: Appetizer, Breakfast, Main Course, Side Dish, Snack
Cuisine: American, Mediterranean
Calories: 268
Ingredients Equipment Cooking Instructions Nutrition Notes

Ingredients
  

  • 1 prepared pie crust
  • 1 tablespoon olive oil
  • 1 medium zucchini sliced
  • 1 cup cherry tomatoes halved
  • 4 large eggs
  • 1 cup milk
  • ¾ cup shredded cheese cheddar, mozzarella, or blend
  • Salt to taste
  • Black pepper to taste

Equipment

Quiche Baking Dish
Quiche Baking Dish
$24.99
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02/01/2026 03:01 pm GMT
Round baking Pan

Cooking Instructions
 

  1. Preheat oven to 375°F (190°C).
  2. Heat olive oil in a skillet over medium heat.
  3. Add zucchini and cook for 3-4 minutes until slightly softened.
  4. Spread zucchini and tomatoes evenly in the pie crust.
  5. In a bowl, whisk eggs, milk, salt, and pepper.
  6. Pour egg mixture over vegetables and sprinkle cheese on top.
  7. Bake for 40 minutes until set and lightly golden.
  8. Let rest for 10 minutes before slicing and serving.

Nutrition

Calories: 268kcalCarbohydrates: 18gProtein: 11gFat: 17gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.01gCholesterol: 125mgSodium: 266mgPotassium: 279mgFiber: 1gSugar: 4gVitamin A: 506IUVitamin C: 12mgCalcium: 151mgIron: 2mg

Notes

Let quiche cool slightly for cleaner slices.
Add herbs like basil or thyme if available.
Serve warm or at room temperature.

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