Zucchini Tomato Quiche


Zucchini Tomato Quiche

Course Breakfast
Cuisine French
Prep Time 40 minutes
Cook Time 1 hour
Total Time 1 hour 40 minutes
Servings 8


  • 1 Pie Crust see The Perfect Pie Crust recipe
  • 3 cups onion thinly sliced
  • 2 tbsp butter
  • 1 tsp organic thyme dried
  • 1/2 cup zucchini 1/4 inch sliced
  • 1/8 tsp fine sea salt
  • 2 Tomatoes 1/4 inch sliced
  • 1/8 tsp fine sea salt
  • 6 eggs at room temperature
  • 1 cup cream heated just until warm
  • 1 cup milk heated just until warm
  • basil fresh
  • 4 oz goat cheese


  1. Preheat the oven to 425° F.
  2. Prick the crust with a fork. Line it with tin foil and place a pie weight in the center. Bake 12 minutes. Remove from the oven and remove the weight and foil; turn the oven to 325° F.
  3. Toss zucchini with sea salt in a colander and let stand until they release at least 1 teaspoon of liquid, about 45 minutes.
  4. Place tomato slices in a single layer on double layer paper towels and sprinkle evenly with sea salt, let stand 30 minutes.
  5. Once the tomatoes are done, place second double layer paper towels on top of tomatoes and press firmly to remove excess liquid.
  6. Once the zucchini is done, arrange slices on triple layer paper towels; cover with another triple layer paper towels. Press firmly and remove excess liquid.
  7. Sauté the onions in butter and salt and pepper over medium heat until the onions are soft, approx. 20 minutes. Add thyme and remove from heat.
  8. Beat the eggs with the milk and cream. Stir in the onions and zucchini.
  9. Pour mixture into the crust and top with the tomatoes. Bake 30 to 40 minutes. The center should be slightly loose when done. After the quiche has cooled slightly, sprinkle with fresh basil and dollops of goat cheese.