Blue Apron · Recipes

Tomato Zucchini Quiche

Boy, do I love quiche. Too bad it isn’t the healthiest thing around! What it lacks in fiber it makes up for in protein, however, and for vegetarians this can be a very good thing. Not to mention it’s a simple meal to throw together on a hot night, and if you toss a light salad alongside, you can make it a balanced dinner that’s budget- and family-friendly. I use pre-bought pie crusts when I’m crunched for time, and zucchini and tomatoes from my garden when they’re abundant. Combine that with some ricotta, eggs, and cheese, and you’re only 20 minutes away from yum.

QUICHE (1)

Zucchini & Tomato Quiche

INGREDIENTS

  • 1 large, pre-baked pie crust (or 2 mini), store bought or home made
  • 1 zucchini, diced small
  • 1/2 cup cherry tomatoes, quartered
  • 2 eggs
  • 2 cloves garlic
  • 1/2 cup skim ricotta
  • 1/4 cup fontina cheese, grated or chopped small
  • salt, pepper & olive oil

DIRECTIONS

Preheat the oven to 425. Set the pie crust(s) out on a non-stick baking sheet to come to room temperature.

Small dice the zucchini and quarter the tomatoes. Dice or shred the cheese if it comes in a block. Peel and mince the garlic and smash into a paste using either the side of a knife, a mortar and pestle, or a zester.

In a medium non-stick pan, heat olive oil over medium-high until hot, then add the zucchini and cook, seasoning with salt and pepper. Cook for 5 minutes or until browned and soft, then add the tomatoes and garlic paste. Stir for a couple minutes or until fragrant, then remove from the heat.

In a medium sized bowl, crack the two eggs and whisk; add the ricotta and whisk again, the add the cooked zucchini and tomatoes, seasoning lightly with salt and pepper.

Pour the mixture into the pie crust(s) and evenly top with cheese.

Bake the quiches in the oven for 18-20 minutes, or until the edges are browned and the fillings are set. Remove from the oven and let stand for 5 minutes.

Serve warm, at room temp, or even cold straight from the refrigerator!

Notes: 1/4 cup cheese is about one ounce, or 4 TBSP; you can also just eyeball the amount you’d like based on how heavy you want the dish to be. Add more or less to your health and taste needs, and vary the cheese type if you like something else better. You can also add a little more garlic; I did. Don’t want to overdo it, though.

***

This recipe came to me in my Blue Apron delivery. Unlike some of their meals, this featured no hard-to-find ingredients or complex preparation steps, so it was easy for us to replicate. I’ve also made more than a few quiche in my day, but even for newbies it’s a pretty hard dish to mess up! Enjoy and stay cool in this drought-level heat wave.

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3 thoughts on “Tomato Zucchini Quiche

  1. What I love about this recipe is that it is a basic recipe for any vegetable quiche. Spinach, broccoli, mushroom, whatever you’ve got will work!

    Like

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