Hello! I hope you had a wonderful weekend! Are you ready for a vegetarian quiche that packs a whopping flavor punch? I know I was. I am not a vegetarian, but I sure do love my veggies, especially spinach. However, for this recipe I decided to go with zucchini and tomatoes. SO good! Not only do they make this dish beautiful, but they just taste so good.
It took me a couple of tries to get this recipe right. Originally I tried a milder cheese, and while the quiche still tasted good, I knew that the flavor could be bumped up a notch or two. The second time around I tried it with Parmesan cheese. That was the ticket! It provided the sharp tangy flavor the veggies needed in order to shine. It's a match made in heaven. I decided to layer the cheese over the sauteed vegetables, rather than mix it in with the milk and egg mixture, because I wanted to make sure you get a healthy measure of cheese in every bite.
This recipe is featured in our holiday morning breakfast recipes lineup. Check them out!
While the Parmesan cheese is definitely one of the stars of the show, the herbes de Provence play a starring role as well. I pretty much love any recipe that uses herbes de Provence. One thing I may try the next time I make this recipe is to stir the seasonings in with the sauteed vegetables before adding them to the crust. I wrote the recipe just as I made it the second time, and as it's written, the seasonings go in with the milk and eggs. As you can see from the photo above, the seasonings tended to pool in one location that way. The quiche still tastes very good and works well as written, but maybe you can experiment with different ways of incorporating the seasonings, if you feel so inclined.
- 2 cups flour
- 1 tsp. salt
- ¼ cup olive oil
- ¼ cup cold water ice water or cold water from the refrigerator
- 1 tbsp. olive oil
- ½ medium onion, chopped about ½ cup
- 1 tsp. minced garlic
- ½ medium zucchini, sliced about 1 cup
- 1-½ cup grape or cherry tomatoes cut in half
- 1-½ cup shredded Parmesan cheese 6 oz.
- 4 large eggs
- 1-¼ cup milk
- 1-½ tsp. herbes de Provence
- ½ tsp. salt
- ¼ tsp. pepper
- Preheat oven to 375 degrees.
- In medium bowl, mix flour and salt with fork or whisk. In a separate bowl, add oil and water. Whisk until thickened. Add to flour and mix with fork.
- Press dough into a 9-inch tart or pie pan. Lay a piece of parchment paper over the dough and fill with pie weights, rice or dried beans. Bake for 40 - 45 minutes. Remove from oven and set aside.
- Lower oven temperature to 350 degrees.
- Heat oil in a large skillet over medium heat. Cook onion in oil until tender but not brown, about 4-5 minutes. Add garlic and cook until fragrant, about 30 seconds. Set some of the zucchini and tomatoes aside to garnish the top of quiche, then stir the remaining zucchini and tomatoes into the onion and garlic mixture. Cook uncovered an additional 8-10 minutes, stirring frequently. Drain well.
- Line a baking sheet with aluminum foil and place your baked crust on top. While crust is still warm, line bottom with sauteed vegetable mixture. Top with a layer of Parmesan cheese.
- Whisk eggs and milk together with herbes, salt and pepper. Pour over the cheese and vegetable mixture. Garnish with remaining zucchini and tomatoes. If the top of your crust is already brown, cover the top with aluminum foil to keep it from browning further. Bake quiche at 350 degrees for 35-40 minutes.