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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.
mimi
Your quiche looks fantastic! Just in time for the end of summer garden bounty.
Mimi
Erika - The Teenage Taste
This quiche sounds amazing and looks amazing too! I love that it’s healthy and filled with fresh veggies. Just a suble reminder that Summer (and it’s bounty of vegetables) isn’t over yet!
Sue
My neighbor just brought me a big bowl of home-grown cherry tomatoes on Sunday. Now I know what to do with them! Quiche is good at any time of the day or night:) Yours is a beauty, Barbara!
JG
Like all of the fresh veggies here! Looks colorful and yummy! Zucchini is in my fridge, too. 🙂
~Judy
Tami
Gorgeous quiche! This is definitely a two thumbs up recipe!
I had a great time baking from your blog this month!
Cathy at Wives with Knives
Beautiful! What a luscious quiche. I have all the ingredients in the fridge so can make this for lunch today. Great choice of recipes, Barbara.
Angie's Recipes
The quiche looks exquisite!
Shelby
Gorgeous photo Barbara! I have to say this is my favorite recipe I have seen so far. The way you present it (and the adaptations you made with zucchini!) makes me want it now! I wish someone with zucchini would come knocking at my door at at least sneak up to the back door.
Miriam Barton
Wow! That quiche looks amazing! Truly amazing :), Miriam@Meatless Meals For Meat Eaters
Yuri
Beautiful quiche, Barbara 🙂
Dan
This looks awesome – so colourful. Beautiful fall vegetables.
Lauren from Lauren's Latest
Growing up my Mom made a spinach and tomato quiche and I thought the tomatoes made it gross. Then I tried it and it was earth shattering! Tomatoes in quiche are amazing! I bet they were delicious right from the garden!
Cookin' Canuck
Wow, what a lovely late summer quiche, Barbara. I LOVE that opening photo!
Ashley @ Kitchen Meets Girl
Wow, this quiche looks amazing! With cilantro, bacon, and double-cheese, how could a person go wrong? 🙂 Oh, and the color of those veggies–so wonderful. Fabulous pictures, too. Thanks for sharing this.
Katherine Martinelli
This quiche is stunningly beautiful! Wowzas. It looks delicious. The crust is always my favorite part too 🙂
Susan
Gorgeous quiche. Just gorgeous.
Kathleen
This looks delicious! I’m a total crust freak!!!!
Katrina
The crust is my favorite part of a pie, too. But all the veggies sure do look good!
Lisa
Beautiful quiche, Barbara..the tomatoes anf zucchini blossoms look amazing. In a weird way, I always need a crust, but usually end up scraping the filling off the bottom. I prefer the edges lol Your photos, as always are beautiful. Oh, BTW..LOL’ed at you eating ice cream while reading my skinny post. I was eating a Lindy bar while posting it!!
Claire @ Claire K Creations
Ooh it looks fabulous. I agree, I couldn’t leave out the crust. Everything needs a little crunch!