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Quiche may seem like a decadent breakfast or dinner, but this version is almost guilt free. It’s loaded with fresh summer veggies. I suppose if you were really watching your weight, you could try eliminating the crust, but the crust is my favorite part of a pie.
(Summer veggies are at their peak and so gorgeous right now. I couldn’t resist snapping pictures of the veggies on the counter.)
I decided to use zucchini instead of broccoli in this recipe because I’ve had an abundance of it in my garden. Unfortunately, when I went to pick a zucchini I didn’t have one the right size. So I called myneighborand asked if I could borrow a zucchini. (I know many of you with gardens wish someone would call you and ask to borrow zucchini. Thanks Darlene!)
Darlene also sent me home with some sweet little orange cherry tomatoes. I already had some grape tomatoes, so I decided to use them both and sprinkle them on top of the quiche. The tomatoes were a great addition. They roasted in the oven and gave a wonderful sweetness to the quiche.
I made a couple of other changes too. I used green onions instead of red onion, freeze dried cilantro instead of fresh, and I couldn’t resist adding a little bacon and doubling the cheese.
I would have liked to have had a slice for breakfast the next day, but there wasn’t any leftovers.Thanks Amanada for sharing your scrumptious quiche recipe.
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4.28 from 33 votes
Farmers’ Market Tomato and Zucchini Quiche
Cook Time45 minutes mins
Total Time45 minutes mins
Course: Breakfast
Keyword: cooking, food, recipe, vegetables
Servings: 8 servings
Author: Barbara Schieving
Ingredients
- 1 9 in crust *See my [pie crust tutorial]
- 4 large eggs
- 1 cup milk I used 1%
- ½ cup zucchini halved and sliced
- 4 slices precooked bacon diced
- 2 green onions chopped
- ½ cup fresh corn cut off the cob
- ½ cup shredded cheese
- 1 tablespoon freeze dried cilantro
- ½ teaspoon salt divided
- ¼ teaspoon fresh ground pepper
- ½ cup assorted cherry tomatoes halved
Instructions
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 ¼ 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.
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About Melissa & Barbara
As of June 2022 Melissa Griffiths now is the one adding recipes. So think of it as Barbara Bakes, and Melissa too! Melissa and Barbara have been blogging friends for over 10 years and when Barbara was ready to retire and spend more time with her family, Melissa took over the site. Read more...
Reader Interactions
Comments
Carol
I made this last summer when the cherry tomatoes and zucchini were busting out of the garden-oh my goodness it’s wonderful! I’ll be making it again this year for sure.
Now I’m off to put myself in time out for forgetting to come back and let you know how much we enjoyed this recipe……thanks so much for sharing it Barbara!
Reply
Barbara
Thanks Carol! So sweet of you!
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Chris
You’re cooking right up my alley, Barbara! Love the combo of flavors here. Makes me wish summer wasn’t ending! Great pic for SRC!
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ButterYum
Wow, that opening shot is beyond fabulous!!!! Makes me want to lick my screen. Stunning!
🙂
ButterYum
PS – the crust is my favorite part too 😉Reply
Nutmeg Nanny
This quiche looks amazing! I don’t know why anyone would want to eliminate the crust…it looks delicious!
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Megan
This is a beautiful quiche. Quiche is one of my go-to meals. I love how versatile it can be!
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Vijitha
I love quiches. Since I went on South beach diet, I make them without any crust. Now I have moved to phase 3 and its Ok to include carbs and I am going make your version of quiche. Yum!
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Jeanie
The pictures make me drool. What a great way to use garden produce, especially now as the weather just begins to cool, but the garden is still producing.
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Anne-Marie @ This Mama Cooks!
So gorgeous! I’m inspired to make a gluten free version (rice crust) this weekend for the family as we have more tomatoes and zucchini than I know what to do with.
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patsyk
that is the most gorgeous quiche I’ve eve seen! excellent post!
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Julia @ Mélanger
I’m with you. Pastry is my favourite part of a pie/quiche etc. This one looks delightful, and the beautiful vegetables would ease any guilt over enjoying a delicious butter pastry!
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