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4.28 from 33 votes

Farmers’ Market Tomato and Zucchini Quiche

Cook Time45 minutes
Total Time45 minutes
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.