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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 my neighbor and 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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Farmers’ Market Tomato and Zucchini Quiche
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.
Deb
What a delicious quiche! This is inspired cooking at it’s best; using the seasons bounty with fantastic results.
Kalyn
Oh my, I am just drooling over this.
Abby
YUMMY! I really wish I had a garden! I love zucchini!
Trisha
What a delightful quiche, Barbara. I look forward to trying this recipe out real soon. On a different note, are we doing 12 Weeks of Christmas Cookies this year as well. I dropped April a line, but haven’t heard back yet and was hoping you’d know!
Paula
A gorgeous quiche. Hooray for shopping local and supporting those that work so hard to bring the bounty to our tables.
Snippets of Thyme
I love love quiche. Yours is just beautiful!
Reeni
What a gorgeous quiche Barbara! It looks like something out of a magazine. I can see why no there weren’t any leftovers!
Donna
You make “healthy” look so delicious!
Lisa~~
What a gorgeous looking quiche, the colors are just wonderful and it sounds delicious.
If you haven’t already, I’d love for you to check out my SRC recipe this month: Welsh Cakes.
Lisa~~
Cook Lisa Cook
Amy
Wow, your quiche looks perfect. I sure want a piece for brunch, any day!
Blond Duck
Oh that looks divine!
My Inner Chick
I adore quiche! This looks marvelous. All the gorgeous colours. WOWWW :)))
Liz
I could eat this for breakfast, lunch and dinner!!! Truly a lovely dish…and your photos are wonderful~
natalie (the sweets life)
What a great ‘end of summer’ dish!
Peggy
This sounds like an awesome quiche! Definitely uses up the late summer bounty =)
Great choice for the SRC!
sara
YUM! Love all the veggies you have in here; looks like a delicious quiche! 🙂
Lorraine @ Not Quite Nigella
Mum the crust is also my favourite part of a quiche too! 😉 This looks wonderful and we’re getting some warmer weather soon hopefully! xxx
BreAna {Sugar and Spice and All Things Iced}
This looks amazing!! I am definitely going to make it this week!! Thanks for the tip about the freeze dried herbs.
BreAna {Sugar and Spice and All Things Iced}
I wanted to report back. I made this quiche last week using your pie crust recipe and it was amazing!!! Definitely a family favorite! 🙂
Barbara
Thank you so much for taking the time to let me know your loved the recipe. These are my favorite comments to receive!
Desi
Beautiful photos as always. I don’t even like zucchini and you have me wanting to make this!
Tracey
I just love how colorful this dish is – so pretty!