ingredients
  • Pie crust 1 pre-baked (homemade or store bought)
  • Tomatoes 2 cups assorted , cut into 1/2-inch thick slices, and drained on a paper towel
  • Olive oil 1 tablespoon
  • Zucchini 2 small (courgette), sliced 1/2 inch thick
  • Red onion 1/4 of a , sliced thinly
  • Eggs 4 large • 130 kcal
  • half-and-half 1 cup, or whole milk
  • All-purpose flour 1/4 cup
  • Salt 1/2 teaspoon • 1 kcal
  • Mustard 1/4 teaspoon dry powdered
  • Pepper 1/2 teaspoon fresh ground
  • Cayenne pepper 1/4 teaspoon , to taste (optional)
  • Basil 1 tablespoon fresh , chopped, plus extra for garnish
  • Gruyere or Cheddar cheese 1 cup shredded
  • Paprika
Calories refers to 100 gr of product

This colorful quiche tastes as good as it looks! Crisp pastry is filled with fresh vegetables, tasty cheese, and egg, then baked in the oven.

If you use a pre-baked pastry shell, then you save even more time making this quiche. You can come home from work, pop whatever veggies and ham or bacon in that you have, and give it 30 minutes in the oven. You can even prep your veggies the night before, so all you have to do is pour the prepped vegetables into the pastry case along with the egg.

You can have this as part of your evening meal, and it also tastes great cold so is good picnic or lunchbox fare.

Instructions

To prepare the crust if you don’t have a ready-bought pie crust:

Prepare shortcrust pastry according to a recipe, and roll out to fit in an 11-inch tart pan with a removable bottom. Press the pastry into the pan and up the sides, until it they are covered. Using a sharp knife, trim any excess pastry on the edges of the pan. Prick the pastry all over with a fork, and refrigerate for 30 minutes. While the pastry is chilling, preheat oven to 375F/170C/gas mark 5.

Remove the pie crust from the refrigerator, and place on a baking sheet. Carefully line the pastry with parchment paper, then fill with baking beans or uncooked rice.

Bake the crust for 20 minutes. Remove the parchment paper and weights and set aside. Return the crust to the oven and bake another 10 minutes, or until it starts to brown lightly. Remove from the oven and set aside to cool while preparing the filling.

To make the filling:

Wash and slice the tomatoes and place on a paper towel lined plate to drain.

Heat the olive oil in a large skillet over medium heat. Add the zucchini in a single layer, season with salt and pepper and cook until lightly browned.

Remove to a plate. Then add the onion to the hot skillet and cook for just a few minutes, or until lightly browned but still crisp.

Add the cooked onions to the plate with the zucchini and set aside.

In a medium mixing bowl, combine the eggs, milk (or half-and-half), flour, chopped basil, salt, pepper, cayenne, and dry mustard. Whisk together until well blended, or use an immersion blender to make a smooth liquid.

Sprinkle the shredded cheese in the bottom of the baked crust, and layer half the tomatoes and zucchini over the cheese.

Next, pour the egg mixture over the vegetables. Top with the remaining tomatoes, zucchini, and onions.

Sprinkle the top with paprika and bake for 30 minutes or so, until the egg mixture is set in the center. Loosely cover the quiche with aluminum foil during baking if the crust starts to brown too quickly.

Remove from the oven and allow the quiche to cool for 10-15 minutes before serving. Garnish with chopped basil. Enjoy!

You can also eat this quiche at room temperature if you prefer.

Notes:

If you have a smaller pie crust, you may have egg mixture left over. Pour it into a baking dish, and cook it alongside the quiche to make a crustless quiche.

Store any leftovers in an airtight container in the refrigerator.