Name: Tomato Zucchini Quiche Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Ingredients: 1 unbaked 9-inch pie crust; 1 medium zucchini, thinly sliced into half-moons; 2 medium Roma tomatoes, thinly sliced; 1 small yellow onion, thinly sliced; 2 cloves garlic, minced; 1 tablespoon olive oil; 1/2 teaspoon kosher salt, plus more to taste; 1/4 teaspoon black pepper; 4 large eggs; 1 cup half-and-half; 1/2 teaspoon kosher salt; 1/4 teaspoon black pepper; 1/4 teaspoon dried oregano or Italian seasoning; 1/4 teaspoon dried thyme; 1 pinch red pepper flakes; 1/2 cup shredded mozzarella; 1/2 cup shredded sharp cheddar or Gruyère; 2 tablespoons grated Parmesan; 2 tablespoons chopped fresh basil or parsley; 1 teaspoon Dijon mustard

Tomato Zucchini Quiche Recipe delivers a buttery crust, a silky egg custard, and juicy layers of tomato and zucchini that taste like summer brunch on a plate. It works well for busy home cooks who want something impressive yet doable in about 1 hour from start to finish. I tested versions of this quiche so many times that my family started asking if we moved into a tomato field.

Why Tomato Zucchini Quiche Recipe Is Worth It

This quiche packs a ton of flavor into simple ingredients you probably already keep around. Sweet tomatoes, tender zucchini, sharp cheese, and herbs bake into a custardy filling that slices cleanly and reheats like a dream.

You can serve it warm for brunch, room temp for lunch, or cold from the fridge when hunger hits and patience disappears. It works well for meal prep, potlucks, and “I have veggies to use up” nights.

“This Tomato Zucchini Quiche Recipe tastes like a fancy café brunch but comes together with weeknight effort. ★★★★★”

Ingredients You Need

Crust

1 unbaked 9-inch pie crust
- Use store-bought refrigerated pie dough for speed.
- Choose a butter crust if possible; it browns better and tastes richer.
- You can use a frozen deep-dish crust; just keep it in the tin and place it on a sheet pan.

Veggies

1 medium zucchini, thinly sliced into half-moons
2 medium Roma tomatoes, thinly sliced
1 small yellow onion, thinly sliced
2 cloves garlic, minced
1 tablespoon olive oil
½ teaspoon kosher salt, plus more to taste
¼ teaspoon black pepper

Roma tomatoes work well because they hold their shape and release less liquid. You can use cherry tomatoes (halved) if they look better at the store.

Egg Custard

4 large eggs
1 cup half-and-half
- Swap with ½ cup whole milk + ½ cup heavy cream if needed.
½ teaspoon kosher salt
¼ teaspoon black pepper
¼ teaspoon dried oregano or Italian seasoning
¼ teaspoon dried thyme
Pinch of red pepper flakes (optional, for a tiny kick)

Cheese

1 cup shredded cheese total, mix and match:
- ½ cup shredded mozzarella
- ½ cup shredded sharp cheddar or Gruyère
- You can use pre-shredded cheese, but hand-shredded melts smoother.

Optional Flavor Boosters

2 tablespoons grated Parmesan
2 tablespoons chopped fresh basil or parsley
1 teaspoon Dijon mustard (whisk into the custard for tang)

Equipment

9-inch pie dish (glass or metal) or deep-dish frozen crust
Baking sheet (to catch drips and support the crust)
Medium skillet
Mixing bowl and whisk
Sharp knife and cutting board
Paper towels or clean kitchen towel (to blot tomatoes and zucchini)

Quick Tips & substitutions

Pat tomato and zucchini slices dry so the quiche sets nicely and does not turn watery.
Blind bake the crust 8–10 minutes if you like a super crisp bottom, especially with homemade dough.
Use whole milk instead of half-and-half if needed; skip low-fat milk because it gives a thin, bland custard.
Swap zucchini with yellow squash if that looks fresher.
Use goat cheese, feta, or Swiss cheese for a different flavor profile.
Add a handful of baby spinach to the skillet with the onions for extra greens.
Choose lactose-free half-and-half and cheese if you need a gentler dairy option.
Use a gluten-free pie crust to keep the Tomato Zucchini Quiche Recipe gluten-free.

How to Make Tomato Zucchini Quiche Recipe

Step 1: Prep the crust and veggies

Preheat your oven to 375°F (190°C). Place the pie crust in a 9-inch pie dish if it does not already sit in one, crimp edges, and poke the bottom with a fork a few times. If you want a crisper crust, line it with parchment, fill with pie weights or dry beans, and bake 8–10 minutes.

Slice the zucchini and tomatoes into thin rounds or half-moons. Lay the slices on paper towels, sprinkle lightly with salt, and let them sit 10 minutes so they release some moisture. Pat them dry on top with more paper towels.

Step 2: Sauté veggies and aromatics

Heat the olive oil in a medium skillet over medium heat. Add the sliced onion and cook until soft and lightly golden, about 8–10 minutes, stirring often so it does not burn. Stir in the minced garlic and cook 1–2 minutes, until it smells fragrant.

Season the onion mixture with a pinch of salt and pepper. Turn off the heat and let the mixture cool slightly while you mix the custard. This step builds deep flavor and keeps raw onion from overpowering the quiche.

Step 3: Mix the egg custard

In a mixing bowl, whisk the eggs until the yolks and whites combine smoothly. Add the half-and-half, salt, pepper, oregano, thyme, and red pepper flakes if you use them. Whisk until the mixture looks uniform and creamy.

If you use Dijon mustard or Parmesan, whisk them in now. Taste a tiny drop (yes, with raw egg, so use judgment) to check seasoning and adjust salt and pepper if needed. A well-seasoned custard makes the whole Tomato Zucchini Quiche Recipe shine.

Step 4: Layer the filling

Place the pie crust on a baking sheet to catch any spills and make transfer easier. Scatter the sautéed onions and garlic evenly over the bottom of the crust. Sprinkle half of the shredded cheese over the onions.

Arrange a layer of zucchini slices over the cheese, slightly overlapping them. Add a layer of tomato slices on top of the zucchini. Sprinkle the remaining cheese over the veggies, along with any fresh herbs you use.

Step 5: Add the custard

Slowly pour the egg custard over the layered veggies and cheese. Tilt the pie dish gently if needed so the custard flows into all the gaps. Top with a few extra tomato or zucchini slices for a pretty finish.

If the crust edges look delicate, cover them loosely with foil or a pie shield so they do not brown too quickly. Place the baking sheet with the quiche on the center rack of the oven.

Step 6: Bake to golden perfection

Bake the Tomato Zucchini Quiche Recipe at 375°F (190°C) for 35–45 minutes. Check around 30 minutes; the edges should look set and puffed, and the center should jiggle slightly but not slosh. If the top browns too quickly, tent it loosely with foil.

When it looks set, insert a knife or toothpick near the center; it should come out mostly clean with no wet egg. Remove the quiche from the oven and set it on a rack. Let it rest at least 15–20 minutes so it firms up and slices neatly.

Step 7: Slice and serve

Use a sharp knife to cut the quiche into 6–8 wedges. Wipe the knife between cuts for clean slices. Sprinkle with extra fresh herbs if you have them.

Serve warm, at room temperature, or chilled straight from the fridge. The flavors deepen as it cools, so leftovers taste even better the next day.

Recipe Variations

Gluten-free: Use a gluten-free pie crust or a crust made from almond flour and Parmesan.
Crustless: Grease the pie dish well, skip the crust, and pour the filling straight into the dish for a lower-carb option.
Vegan: Use a vegan pie crust, swap eggs with a chickpea flour or tofu-based quiche mixture, and choose dairy-free cheese and milk.
Low carb: Go crustless and use extra zucchini and tomato while cutting the dairy slightly.
Protein boost: Add cooked, crumbled turkey sausage, bacon, or diced ham to the onion layer.
Herb-forward: Load up on basil, chives, and parsley for a bright, garden-style Tomato Zucchini Quiche Recipe.
Extra veggie: Add sautéed mushrooms, bell peppers, or spinach to the onion mixture.

Ways to Serve Tomato Zucchini Quiche Recipe

Pair with a simple green salad with lemony vinaigrette.
Serve with fresh fruit salad or melon slices for brunch.
Add roasted potatoes or sweet potatoes on the side for a heartier meal.
Pack a chilled slice in a lunchbox with carrot sticks and hummus.
Cut into small squares and serve as an appetizer at a baby shower or brunch buffet.

Storage Success

Let the Tomato Zucchini Quiche Recipe cool to room temperature before you cover it. Store it tightly wrapped or in an airtight container in the fridge for up to 4 days. Reheat slices in a 325°F (165°C) oven or toaster oven for 10–15 minutes so the crust stays crisp and the filling warms through. You can freeze individual slices wrapped in plastic and foil for up to 2 months, then thaw overnight in the fridge and reheat in the oven.