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A quiche sitting on a tabletop.
Print Recipe

Tomato, Zucchini, and Basil Quiche

Prep Time25 minutes
Cook Time40 minutes
Total Time1 hour 5 minutes
Course: Main Course
Servings: 4 Servings

Ingredients

  • 1 Pie Crust homemade or store-bought
  • 4 Eggs
  • 1/2 cup Milk (We used 2%!)
  • 1/2 cup Sour Cream
  • 1 cup Shredded Cheddar Cheese
  • 3/4 tsp Salt
  • 1/2 tsp Black Pepper
  • 1/2 tsp Garlic Powder
  • 3/4 tsp Onion Powder
  • 1 Medium Tomato
  • 1/2 Zucchini
  • 1 tbsp Basil fresh
  • 2 tbsp Parsley fresh

Instructions

  • Preheat the oven to 425 F / 220 C.
  • Make your pie crust (if making from scratch) and then place it in a pie pan. Poke your dough with a fork.
  • Blind-bake your pie crust at 425 F, it takes around 10-15 minutes to get the desired golden-brown edges.
  • In a bowl, combine the eggs, sour cream, milk, and seasonings (salt, black pepper, garlic powder, and onion powder) and mix well.
  • Dice the tomato.
  • Mince the fresh basil and the fresh parsley.
  • Add the diced tomato, cheddar cheese, fresh basil, and fresh parsley and mix until thoroughly combined.
  • Slice the zucchini. Make sure your slices aren’t too thick!
  • Reduce the oven’s temperature to 375 F / 190 C.
  • In your pie pan with the prebaked crust, add ½ of your quiche mixture.
  • Top with ½ of your sliced zucchini.
  • Add the remaining ½ of your quiche mixture and top with the remaining ½ of your sliced zucchini.
  • Bake at 375 F / 190 C for 40 minutes.
  • Enjoy!