Name: Tomato Zucchini Quiche Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Ingredients: 1 store-bought 9-inch deep-dish pie crust, thawed; 1 homemade 9-inch pie crust, chilled and fitted into a 9-inch pie dish; 1 small zucchini, thinly sliced into half-moons; 1 small yellow squash, thinly sliced (optional); 1 cup cherry or grape tomatoes, halved (or 2 medium Roma tomatoes, thinly sliced and patted dry); 1 tablespoon olive oil; 1 small yellow onion, thinly sliced; 2 cloves garlic, minced; 1/2 teaspoon kosher salt, divided; 1/4 teaspoon black pepper; 4 large eggs; 1 cup half-and-half (or 1/2 cup whole milk + 1/2 cup heavy cream); 1/2 teaspoon kosher salt; 1/4 teaspoon black pepper; 1/4 teaspoon dried thyme or Italian seasoning; 1/8 teaspoon red pepper flakes (optional); 1 cup shredded Gruyère or Swiss cheese; 1/4 cup grated Parmesan cheese; 2 tablespoons chopped fresh basil or parsley; 2 tablespoons crumbled feta cheese; 2-3 tablespoons cooked, crumbled bacon

Tomato Zucchini Quiche Recipe tastes like a cozy summer garden baked into a flaky crust, with sweet tomatoes, tender zucchini, and a rich, cheesy custard. It works perfectly for brunch, light dinner, or meal prep and takes about 1 hour from start to finish. I first baked a version of this quiche in my tiny college apartment, and my roommates still text me about it a decade later.

Why Tomato Zucchini Quiche Recipe Is Worth It

This quiche packs in vegetables without feeling like “health food,” thanks to a creamy egg base and plenty of cheese. You get juicy tomato bursts, soft zucchini, and a buttery crust that holds everything together without turning soggy.

It works warm, room temperature, or cold, so you gain a flexible option for busy mornings and lazy weekends. You also use simple ingredients that you probably keep on hand, which keeps this Tomato Zucchini Quiche Recipe budget-friendly and low-stress.

“This Tomato Zucchini Quiche Recipe tastes like brunch at a fancy café, but my kids inhaled it on a random Tuesday night. ★★★★★”

Ingredients You Need

For the crust (choose one):

1 store-bought 9-inch deep-dish pie crust, thawed
- Use a quality frozen crust like Trader Joe’s or Whole Foods for best flavor and flaky layers.
OR 1 homemade pie crust, chilled and fitted into a 9-inch pie dish
- Use your favorite all-butter crust recipe or a mix of butter and shortening if you like extra tenderness.

For the vegetable layer:

1 small zucchini, thinly sliced into half-moons
1 small yellow squash, thinly sliced (optional, but adds color and sweetness)
1 cup cherry or grape tomatoes, halved (or 2 medium Roma tomatoes, thinly sliced and patted dry)
1 tablespoon olive oil
1 small yellow onion, thinly sliced
2 cloves garlic, minced
½ teaspoon kosher salt (split between veggies and custard)
¼ teaspoon black pepper

For the egg custard:

4 large eggs
1 cup half-and-half (or ½ cup whole milk + ½ cup heavy cream)
½ teaspoon kosher salt
¼ teaspoon black pepper
¼ teaspoon dried thyme or Italian seasoning
⅛ teaspoon red pepper flakes (optional, for a little kick)

Cheese:

1 cup shredded Gruyère or Swiss cheese
- Use pre-shredded in a pinch, but shred from a block for best melt and flavor.
¼ cup grated Parmesan cheese
- Adds salty, nutty depth and helps the top brown nicely.

Optional add-ins:

2 tablespoons chopped fresh basil or parsley
2 tablespoons crumbled feta cheese for extra tang
2–3 tablespoons cooked, crumbled bacon if you want a meatier version

Equipment:

9-inch pie dish or deep-dish tart pan
Baking sheet (to catch drips and support the crust)
Medium skillet
Mixing bowl and whisk
Cutting board and sharp knife
Measuring cups and spoons
Foil or pie shield (to protect crust edges from over-browning)

Quick Tips & substitutions

Pre-bake (blind bake) the crust for 10 minutes so the bottom stays crisp and not soggy.
Pat tomatoes dry with paper towels to remove excess moisture and prevent a watery quiche.
Use whole milk instead of half-and-half if needed, but skip low-fat milk because it weakens the custard.
Swap Gruyère with sharp cheddar, fontina, or a mix of mozzarella and Parmesan.
Use lactose-free milk and cheese if you need a gentler dairy option.
Slice zucchini thinly and sauté it briefly to cook off water before adding to the crust.
Add a tablespoon of Dijon mustard brushed on the crust before filling for a subtle tangy layer.
Use a gluten-free pie crust if you avoid gluten, and bake it the same way.
Bake the quiche on a preheated baking sheet to help the bottom crust firm up.
Let the quiche rest at least 15–20 minutes before slicing so the custard sets cleanly.

How to Make Tomato Zucchini Quiche Recipe

Step 1: Prep the crust

Preheat your oven to 375°F (190°C). Place your pie crust into a 9-inch pie dish, crimp the edges, and prick the bottom a few times with a fork. Line the crust with parchment and fill with pie weights or dried beans, then bake for 10 minutes. Remove the weights and parchment, and bake 3–5 more minutes until the bottom looks dry but not brown.

Step 2: Cook the vegetables

Heat olive oil in a medium skillet over medium heat. Add sliced onion and cook 5–7 minutes until it softens and turns lightly golden. Stir in zucchini, yellow squash (if using), ¼ teaspoon salt, and black pepper, and cook 3–4 minutes until the veggies soften and release some moisture. Add garlic and cook 30 seconds until fragrant, then remove from heat and let cool slightly.

Step 3: Prep the tomatoes

If you use cherry or grape tomatoes, slice them in half. If you use Roma tomatoes, slice them into thin rounds. Lay the tomatoes on a paper towel and gently blot the tops to remove extra juice. This step keeps your Tomato Zucchini Quiche Recipe from turning watery.

Step 4: Mix the egg custard

In a medium bowl, whisk eggs until smooth. Add half-and-half, remaining ¼ teaspoon salt, black pepper, thyme or Italian seasoning, and red pepper flakes if you want a little heat. Whisk until the mixture looks uniform and slightly frothy. Stir in half of the shredded cheese.

Step 5: Assemble the quiche

Spread the cooked onion and zucchini mixture evenly over the bottom of the pre-baked crust. Sprinkle the remaining shredded cheese and Parmesan over the veggies. Arrange the tomato slices or halves on top in a single layer, tucking them in between the cheese. Pour the egg mixture slowly over everything, tilting the dish slightly if needed so it distributes evenly.

Step 6: Bake

Place the pie dish on a baking sheet to catch any drips and slide it into the oven. Bake at 375°F (190°C) for 30–40 minutes, until the center looks set and a knife inserted near the middle comes out mostly clean. If the crust edges brown too quickly, cover them loosely with foil or a pie shield. The top should look puffed and lightly golden.

Step 7: Rest and serve

Remove the Tomato Zucchini Quiche Recipe from the oven and place it on a cooling rack. Let it rest 15–20 minutes so the custard firms up and slices hold their shape. Sprinkle chopped fresh basil or parsley on top if you like a fresh, herby finish. Slice into wedges and serve warm, at room temperature, or chilled.

Recipe Variations

Gluten-free: Use a gluten-free pie crust or a crust made from crushed gluten-free crackers and butter.
Crustless / low carb: Skip the crust and grease the pie dish well, then bake the filling directly in the dish.
Vegan: Use a store-bought vegan crust, swap eggs with a chickpea flour batter or a tofu-based custard, and choose dairy-free cheese and milk.
High-protein: Add cooked turkey sausage, chicken sausage, or extra egg whites to bump up protein.
Extra veggie: Toss in sautéed spinach, mushrooms, or bell peppers with the zucchini and onion.
Herb-forward: Add fresh basil, chives, or dill to the custard for a more aromatic Tomato Zucchini Quiche Recipe.
Spicy: Use pepper jack cheese and extra red pepper flakes or a pinch of cayenne.

Ways to Serve Tomato Zucchini Quiche Recipe

With a simple green salad and lemony vinaigrette.
Alongside fresh fruit salad or sliced melon for brunch.
With roasted potatoes or hash browns for a heartier plate.
With a cup of tomato soup or vegetable soup for a cozy lunch.
With a side of yogurt and granola if you serve it as a breakfast spread.

Storage Success

Let the Tomato Zucchini Quiche Recipe cool to room temperature, then cover it tightly or transfer slices to airtight containers. Store in the refrigerator for up to 3–4 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 also freeze individual slices for up to 2 months, then thaw overnight in the fridge before reheating.