Name: Tomato Zucchini Quiche Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Ingredients: 1 refrigerated pie crust, 9-inch, unbaked; 1 tablespoon grated Parmesan, optional; 1 small zucchini, thinly sliced into half-moons; 1 medium tomato, thinly sliced and patted dry; 2 green onions, thinly sliced; 1 tablespoon olive oil; 1 small clove garlic, minced; 1/2 teaspoon kosher salt, divided; 1/4 teaspoon black pepper, divided; 1/4 teaspoon dried Italian seasoning or dried basil, optional; 4 large eggs; 1 cup half-and-half or heavy cream; 1/2 teaspoon kosher salt; 1/4 teaspoon black pepper; 1/8 teaspoon ground nutmeg; 1/2 cup shredded mozzarella; 1/2 cup shredded sharp cheddar or Gruyère

Tomato Zucchini Quiche Recipe tastes like a cozy summer garden baked into a buttery crust, with creamy eggs, sweet tomatoes, and tender zucchini in every bite. It works well for brunch lovers, meal preppers, and busy families, and you can get it on the table in about 1 hour including bake time. I first baked a version of this quiche for a Sunday potluck, and my friends still text me about “that veggie pie” years later.

Why You Should Try This Tomato Zucchini Quiche Recipe

This Tomato Zucchini Quiche Recipe gives you a rich, custardy filling with plenty of fresh vegetable flavor and a flaky crust that stays crisp. The tomatoes add juicy sweetness, the zucchini adds gentle earthiness, and a good hit of cheese ties everything together.

You can serve it warm, at room temperature, or chilled, so it fits brunch buffets, quick lunches, and light dinners. It also packs nicely in lunch boxes, which makes it a smart way to use extra garden zucchini and tomatoes without anyone complaining about “too many veggies.”

“This Tomato Zucchini Quiche Recipe tastes like a fancy café brunch but comes from my regular old kitchen, and my family requests it every weekend now. ★★★★★”

Ingredients You’ll Need

Crust

1 refrigerated pie crust, 9-inch, unbaked
- Use a good-quality brand that lists butter or real fat for best flavor.
- You can swap in a frozen deep-dish crust and keep it in the tin for easy cleanup.
Optional: 1 tablespoon grated Parmesan to sprinkle over the raw crust for extra flavor and a barrier against sogginess.

Vegetable Filling

1 small zucchini, thinly sliced into half-moons
- About 1 to 1 ¼ cups; small zucchini stay more tender and less watery.
1 medium tomato, thinly sliced and patted dry
- Roma or plum tomatoes work well because they release less liquid.
2 green onions, thinly sliced
- You can swap with 2 tablespoons finely minced red onion or shallot.
1 tablespoon olive oil
1 small clove garlic, minced
½ teaspoon kosher salt, divided
¼ teaspoon black pepper, divided
Optional: ¼ teaspoon dried Italian seasoning or dried basil for extra flavor.

Custard Base

4 large eggs
1 cup half-and-half or heavy cream
- Use half whole milk and half cream if you want a slightly lighter texture.
½ teaspoon kosher salt
¼ teaspoon black pepper
⅛ teaspoon ground nutmeg
- Nutmeg adds a subtle bakery-style flavor; skip it if you dislike it.

Cheese

1 cup shredded cheese total, mix and match:
- ½ cup shredded mozzarella for stretch
- ½ cup shredded sharp cheddar or Gruyère for flavor
- You can use pre-shredded cheese from a bag, though fresh-grated melts more smoothly.

Pantry Shortcuts & Substitutions

Use pre-sliced zucchini from the produce section if you want to save prep time.
Use cherry tomatoes, halved and patted dry, if you have those on hand instead of a large tomato.
Use lactose-free cream and cheese if you need a gentler option.
Use a gluten-free pie crust if you avoid gluten; bake it according to package directions before filling.

Equipment List

9-inch pie dish (glass or metal)
Baking sheet to place under the pie dish
Medium skillet
Mixing bowl
Whisk
Cutting board and sharp knife
Paper towels for blotting tomatoes and zucchini
Aluminum foil or pie shield to protect the crust edges

Tips & Tricks

Pat tomato slices and zucchini very dry with paper towels so the quiche sets nicely and avoids a watery center.
Preheat the oven fully and place the pie dish on a preheated baking sheet to help the bottom crust crisp.
Partially blind-bake the crust for 8 to 10 minutes if you prefer a very crisp bottom, especially with a homemade crust.
Sauté zucchini slices briefly to cook out moisture and build flavor before they meet the custard.
Layer cheese both under and over the vegetables to create a barrier that keeps the crust firm.
Let the quiche rest at least 15 to 20 minutes before slicing so the custard finishes setting and slices stay neat.
Use a serrated knife to cut through the tomatoes and crust without tearing the slices.
Cool leftovers completely before covering so condensation does not drip back onto the crust.

How to Make Tomato Zucchini Quiche Recipe

Step 1: Prep the Oven and Crust

Preheat your oven to 375°F and place a baking sheet on the middle rack. Unroll the refrigerated pie crust and fit it into a 9-inch pie dish, pressing it gently into the corners. Crimp or flute the edges, then prick the bottom with a fork a few times.

If you want a crisper crust, line it with parchment and fill it with pie weights or dried beans. Bake it for 8 to 10 minutes, then remove the weights and parchment. Sprinkle the bottom with the optional Parmesan while it still feels warm.

Step 2: Prep the Vegetables

Slice the zucchini into thin half-moons and the tomato into thin rounds. Lay the tomato slices on paper towels and gently blot the tops to pull out extra moisture. Do the same with the zucchini if it looks very wet.

Heat the olive oil in a skillet over medium heat. Add the zucchini, ¼ teaspoon salt, and a pinch of pepper. Sauté for about 3 to 4 minutes until the slices look just tender and lightly golden in spots, then stir in the garlic and cook 30 seconds more.

Transfer the zucchini to a plate and let it cool slightly. Slice the green onions while the zucchini cools. Pat the tomato slices one more time so they stay as dry as possible.

Step 3: Mix the Custard

Crack the eggs into a mixing bowl and whisk until the yolks and whites look fully combined. Pour in the half-and-half or cream, then add the remaining ½ teaspoon salt, remaining pepper, and nutmeg. Whisk until the mixture looks smooth and uniform.

Taste a tiny drop of the custard (before it touches raw vegetables) to check seasoning and adjust the salt if needed. Set the bowl aside while you layer the filling.

Step 4: Layer the Filling

Sprinkle about half of the shredded cheese evenly over the bottom of the crust. Scatter the sautéed zucchini and sliced green onions over the cheese. Arrange the tomato slices over the top in a single layer, slightly overlapping them in a circle.

Sprinkle the remaining cheese over the vegetables. If you use dried Italian seasoning or dried basil, sprinkle it lightly over the top. Place the pie dish on the preheated baking sheet.

Step 5: Add the Custard

Carefully pour the egg mixture over the vegetables and cheese, moving the bowl around the dish so the custard fills evenly. Leave a little space at the top so it does not spill over during baking. If any vegetables poke out, gently nudge them down with a fork.

Check the crust edges and cover them loosely with strips of foil or a pie shield so they do not over-brown. Slide the baking sheet with the quiche back into the oven.

Step 6: Bake

Bake at 375°F for 35 to 45 minutes. The quiche finishes when the edges look puffed and set, and the center jiggles slightly like soft gelatin when you nudge the dish. If the top browns too quickly, tent a piece of foil over it during the last 10 minutes.

Pull the quiche from the oven and place it on a cooling rack. Remove the foil from the crust edges. Let it rest for at least 15 to 20 minutes so the custard firms up.

Step 7: Slice and Serve

Use a sharp serrated knife to cut the quiche into 6 to 8 wedges. Wipe the knife between cuts if the tomatoes cling to the blade. Serve warm, at room temperature, or chilled straight from the fridge.

Garnish each slice with extra sliced green onion or a sprinkle of fresh basil if you have some on hand. Enjoy it as a main dish or as part of a bigger brunch spread.

What to Serve with Tomato Zucchini Quiche Recipe

This Tomato Zucchini Quiche Recipe pairs nicely with a simple green salad with lemony vinaigrette or a crunchy cucumber salad. Add a bowl of fresh fruit, such as berries or melon, to keep the plate bright and refreshing. You can pour iced tea, sparkling water with citrus, or a homemade lemonade to keep the meal light.

If you want a heartier spread, add roasted potatoes or a whole grain side like quinoa or farro. Kids often enjoy it with carrot sticks and hummus on the side, which turns the plate into a colorful, veggie-packed meal.

Storage Options

Cool the quiche completely, then cover the dish tightly with plastic wrap or transfer slices to airtight containers and refrigerate for up to 3 to 4 days.
Freeze individual slices on a parchment-lined tray until firm, then wrap each slice in plastic and place them in a freezer bag for up to 2 months.
Reheat refrigerated slices in a 325°F oven or toaster oven for 10 to 15 minutes until warmed through, which keeps the crust crisp.
Reheat frozen slices straight from the freezer at 325°F for about 20 to 25 minutes, or thaw overnight in the fridge first for slightly faster reheating.