Italian Tomato Zucchini Quiche

Elevate your brunch game with this vibrant and savory Italian Tomato Zucchini Quiche—a perfect combination of tender zucchini, juicy tomatoes, and rich, cheesy goodness nestled in a golden, flaky pie crust. This Mediterranean-inspired recipe features aromatic garlic, a blend of mozzarella and Parmesan cheeses, and classic Italian seasonings like basil and oregano, all whisked into a creamy egg and cream mixture. With just 20 minutes of prep and a beautifully baked result in under an hour, this quiche is as easy as it is delicious. Ideal for a family breakfast, a light lunch, or a dinner centerpiece, it’s both visually stunning and packed with flavor. Serve it warm or at room temperature alongside a fresh green salad for a comforting yet elegant meal. This Italian quiche is your new go-to for effortless entertaining or a crowd-pleasing weekday treat!

Nutriscore Rating: 54/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 6

Ingredients

• 1 piece Premade pie crust
• 2 medium Zucchini
• 2 medium Tomatoes
• 1 tablespoon Olive oil
• 2 cloves Garlic
• 4 pieces Eggs
• 1 cup Heavy cream
• 1 cup Shredded mozzarella cheese
• 0.33 cup Grated Parmesan cheese
• 1 teaspoon Dried basil
• 1 teaspoon Dried oregano
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Place the premade pie crust into a 9-inch pie dish and crimp the edges. Set aside.

Step 3

Thinly slice the zucchini and tomatoes. Lay the slices on a paper towel, sprinkle a small pinch of salt on each side, and let them sit for 10 minutes to draw out excess moisture. Pat them dry with additional paper towels.

Step 4

Heat the olive oil in a skillet over medium heat. Mince the garlic and sauté it for 1-2 minutes until fragrant. Add the zucchini slices and cook them for 3-4 minutes until slightly tender. Remove from heat and set aside to cool slightly.

Step 5

In a large mixing bowl, whisk together the eggs, heavy cream, shredded mozzarella cheese, grated Parmesan cheese, dried basil, dried oregano, salt, and black pepper until well combined.

Step 6

Layer the cooked zucchini over the bottom of the prepared pie crust. Arrange the tomato slices on top in a circular pattern.

Step 7

Pour the egg and cheese mixture evenly over the zucchini and tomatoes, ensuring the liquid fills all gaps.

Step 8

Place the quiche in the preheated oven and bake for 40-45 minutes, or until the filling is set and the top is golden brown.

Step 9

Let the quiche cool for at least 10 minutes before slicing and serving. Enjoy!

Nutrition Facts

Serving size	1478.8 grams (1478.8g)

Amount per serving	% Daily Value*
Calories	3070

Total Fat 216.60g	278%
Saturated Fat 93.20g	466%
Polyunsaturated Fat 1.80g
Cholesterol 1091mg	364%
Sodium 7577mg	329%
Total Carbohydrate 178.90g	65%
Dietary Fiber 11.10g	40%
Total Sugars 42.00g
Protein 83.70g	167%

Vitamin D 164IU	820%
Calcium 1349mg	104%
Iron 11mg	62%
Potassium 1845mg	39%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 65.0%

Protein: 11.2%

Carbs: 23.9%