This recipe for zucchini quiche is a perfect summer dish. Packed full of veggies and flavor, and ready in under 45 minutes, it is a win/win/win.
Recently, I took a trip to Santa Fe. While I was there, I had lunch at this restaurant called The Teahouse. This place was a great option for Josh and I as they offered gluten free and vegetarian options. It was a win/win.
It is rare that I can go to a restaurant and order quiche as quiche typically has a crust that is full of gluten. However, the Teahouse has gluten free quiche! The quiche of the day was a zucchini quiche, and I had to order it. I am so glad I did because it was arguably the best quiche of my life. After I got home, I was determined to recreate it, and this is that. This recipe for zucchini quiche is packed full of healthy ingredients, and is so delicious.
What do you need to make this recipe for zucchini quiche?
- 4 eggs
- 1 ½ – 2 cups of milk (depending on the size of your quiche crust)
- 1 red bell pepper
- Sun-dried Tomatoes – This is kind of up to you. I used around 7 of them with some of the oil.
- Swiss Cheese- enough to line the bottom of your quiche and top it. Around 1 cup.
- Salt and pepper to taste
- Quiche Crust – You can make your own and or buy one!
- 1 Zucchini
How do you make it?
- Set the oven to 400°F. Chop up your veggies. Pat down the zucchini to get some of the excess water out of it. You do not want a watery quiche.
- Take the zucchini, sun-dried tomatoes, and bell pepper and add them to a frying pan with 1 tablespoon of olive oil, salt, and pepper. Allow them to crisp up for a 5-7 minutes over a medium/high heat. While your veggies are in the pan, whisk the eggs and milk together in a bowl.
- Line the bottom of your quiche with some of the cheese. Then place the fried vegetables on top. Pour the milk and egg mixture over the vegetables and then top with Swiss cheese.
- Place in the oven and bake for 30 minutes. When it is done, remove from the oven and allow it to sit for 10 minutes. Serve immediately, and enjoy!
Why should you make this recipe for zucchini quiche?
Quiche can sometimes be a bit unhealthy. Packed full of things like cheese, whole milk, and bacon. This is made with 2% milk, only a little bit of cheese, and is packed full of veg. The flavor of the quiche is the vegetables themselves which is honestly, really nice and refreshing. Plus, this is ready in under 45 minutes. Win/Win/Win!
Looking for something similar?
Vegetable Quiche click here
Polenta and Eggs click here
Shakshuka click here
Toamago Kake Gohan click here
Summer Quiche: A Recipe for Zucchini Quiche
Ingredients
- 4 eggs
- 1 ½ - 2 cups of milk depending on the size of your quiche crust
- 1 red bell pepper
- Sundried Tomatoes - This is kind of up to you. I used around 7 of them with some of the oil.
- Swiss Cheese- enough to line the bottom of your quiche and top it. Around 1 cup.
- Salt and pepper to taste
- Quiche Crust - You can make your own and or buy one! Gluten free or regular.
- 1 Zucchini
Instructions
- Set the oven to 400°F. Chop up your veggies. Pat down the zucchini to get some of the excess water out of it. You do not want a watery quiche.
- Take the zucchini, sun-dried tomatoes, and bell pepper and add them to a frying pan with 1 tablespoon of olive oil, salt, and pepper. Allow them to crisp up for a 5-7 minutes over a medium/high heat. While your veggies are in the pan, whisk the eggs and milk together in a bowl.
- Line the bottom of your quiche with some of the cheese. Then place the fried vegetables on top. Pour the milk and egg mixture over the vegetables and then top with Swiss cheese.
- Place in the oven and bake for 30 minutes. When it is done, remove from the oven and allow it to sit for 10 minutes. Serve immediately, and enjoy!
Dianna says
Looks divine!!