Make the best of the summer’s bounty with this zucchini tomato quiche.

That basil plant in the corner of the garden bed is pretty happy, too.

Every bite is a taste of summer.

Zucchini quiche recipe

Elise Bauer

The Best Crust for Quiche

It helps to have a crust all ready to go.

Can’t be bothered with a homemade crust?

See myreview of the Best and Worst store-bought crusts.

Zucchini and tomato quiche

Elise Bauer

The package instructed not to pre-bake if making a quiche, so I didn’t.

But you could if you wanted to, if you want the bottom of the crust to get browned.

Make Ahead!

Zucchini quiche grate and drain the zucchini

Elise Bauer

One of the best things about quiche is that you’ve got the option to make it ahead.

I let the quiche cool all the way, wrap it in plastic wrap, and refrigerate.

What About Freezing Quiche?

Zucchini and tomato quiche cook the shallots

Elise Bauer

you’re free to freeze quiche, either baked or unbaked.

Can’t Get Enough of Quiche?

If using a homemade pie crust, freeze it for at least 30 minutes.

Tomato quiche beat the eggs with cream, sour cream, and milk

Elise Bauer

Line the inside of the crust with heavy duty aluminum foil.

Fill the pie crust to the top with pie weightseither sugar, dry rice, or dry beans.

(I prefer to use sugar).

Zucchini quiche recipe add grated parmesan and grated zucchini

Elise Bauer

Bake for 50 minutes.

Remove from oven, remove foil and pie weights from crust.

(See my detailed instructions onblind baking a crust.)

Tomato quiche spread cooked shallots over the bottom of the pre-baked pie shell

Elise Bauer

Grate the zucchini using the large holes of a box grater.

Set the grated zucchini in a mesh sieve set over a bowl to drain off excess moisture.

Heat olive oil in a skillet on medium heat.

Zucchini and tomato quiche add the quiche filling, top with cut cherry tomatoes

Elise Bauer

Add the sliced shallots or spring onions and toss to coat with the oil.

Lower the heat to low and cook gently for several minutes, occasionally stirring.

Once softened and lightly browned, remove from heat.

Beat the eggs in a large bowl.

Whisk in the milk, cream, and sour cream.

Stir in the grated Parmesan cheese and the grated zucchini.

Spread cooked shallots over the bottom of the pre-baked shell.

Pour the zucchini filling mixture on top.

Arrange cut cherry tomatoes on the top of the filling, pushing each one in about half way.

Bake for 45 to 55 minutes at 350F, until set in the center.

Remove from oven when the center of the quiche has set and the top is lightly browned.

Let it cool completely before serving.