Zucchini Quiche with Tomato Topping
Submitted by DRSTEVE
Tender zucchini and onions fold into oregano-spiked egg custard baked in pie crust, crowned with fresh tomato slices and crispy cracker-cheese topping.
YIELD
8 servingsPREP
20 minCOOK
40 minREADY
60 minThis quiche gives you vegetables in two acts: baked into the custard and then showcased on top.
Zucchini and onions get simmered until tender, then mixed into a milk-and-egg custard spiked with oregano and loaded with cheese. Pour it into an unbaked pie shell and bake until set. While it’s still hot from the oven, arrange tomato slices on top in a circle, sprinkle with crushed crackers mixed with more cheese and oregano, and return to the oven just until the topping melts.
The result is creamy custard, tender vegetables, and a crunchy topping all in one slice.
Pro Tips
- Drain zucchini well after simmering to prevent watery quiche
- Start at high heat (425°F) then reduce to 350°F for even cooking
- Add tomato topping only after initial bake or it will make crust soggy
- Let quiche rest 10 minutes after baking for cleaner slices
Ingredients
Directions
Bring zucchini, onion, salt and water in saucepan to a boil.
Reduce heat and simmer, uncovered for 8 minutes or until tender.
Drain in a colander.
In a large bowl combine milk, salt, pepper, oregano and eggs and beat with wire whip until smooth.
Add zucchini mix and cheese.
Stir gently to mix and pour into unbaked pie shell.
Bake in preheated 425 F degree oven for 15 minutes.
Reduce heat to 350℉ (180℃) and bake 25 minutes.
TOPPING:
Mix crackers with shredded cheese and or egano.
After quiche is baked, place tomato slices on top in a circle.
Sprinkle on cracker mix.
Return to oven until cheese melts.
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