An Italian-inspired quiche with tomatoes, basil, zucchini, and mozzarella!
On the Ingredients
- Tomatoes originated in Mexico and South America. They were enjoyed by indigenous people long before the Spanish came to the continent and were soon brought to Europe, where they became very popular. Most people now know that the tomato is a fruit, not a vegetable, but even more technically, it’s actually a berry. Tomatoes are 95% water, the rest being carbohydrates and fiber. They’re a good source of vitamin C, potassium, vitamin K1, and folate. (Read more about tomatoes.)
- Zucchinis are a type of summer squash. They’re usually harvested when the squash is immature, so the skin and seeds are soft and edible. Zucchinis can grow up to a meter long, but at that point, they will require peeling and de-seeding. When raw, zucchinis have a slightly spongy texture, so they are usually cooked. In flavor, they are very mild. Zucchinis contain many nutrients and antioxidants, making them a great addition to your diet. (Read more about zucchini.)
Tomato and Zucchini Quiche
Servings
6-8
servingsPrep time
30
minutesCooking time
1
hour45
minutesTotal time
2
hours15
minutesAn Italian-inspired quiche with tomatoes, basil, zucchini, and mozzarella!
Ingredients
3 onions (thinly sliced)
2 tbsp butter
1 zucchini (sliced)
1 clove of garlic (minced)
1 cup mozzarella cheese (cubed)
1/2 pint cherry tomatoes
3/4 cup fresh basil leaves
4 eggs
1 cup half and half
1/2 tsp salt
1/4 tsp black pepper
1/4 smoked paprika
Directions
- Heat half the butter over a medium-low flame in a skillet and add the onions. Sauté them low and slow for 30-45 minutes until they are soft and sweet.
- Remove from the pan. Add the rest of the butter and sauté the zucchini until they are half cooked. Remove from heat and set aside.
- Prepare your pie dough by following our recipe or your own. Roll out the dough to about 1/8” thick and carefully transfer it to a pie pan. Trim the dough, leaving about 1” of an overhang, then roll the extra up and crimp it to create the edge.
- If you’re using a metal or enamel pie tin, place the pie shell in the freezer for 10-30 minutes. Do not do this for glass, ceramic, or pyrex, as it can shatter in the hot oven if exposed to extreme temperature changes.
- While the pie shell is in the freezer, preheat the oven to 350° F.
- Slice the cherry tomatoes, and remove the seedy wet centers using your hands. Take the pie shell out of the freezer and arrange the filling in layers, starting with the onions, garlic, zucchini, tomato slices, basil, and mozzarella.
- Beat the eggs, half and half, salt, and black pepper. Pour the egg mixture over the other ingredients. Sprinkle the top of the quiche with the smoked paprika.
- Bake at 350° for 35-45 minutes, or until the center of the quiche is set (doesn’t jiggle when gently shaken).
- Let the quiche cool for 10-20 minutes before slicing and serving warm.
