Herbed Zucchini Tomato Quiche
Fresh, colorful, and bursting with flavor, this Herbed Zucchini Tomato Quiche is proof that light eating can still feel indulgent. It’s crustless, which keeps it low-carb and simple to prepare, but it’s full of creamy texture and bright summer flavors — tender zucchini, juicy tomatoes, fragrant herbs, and just enough cheese to make it comforting.
This recipe walks the line between elegant and homey. It’s the kind of dish that works just as well for a weekend brunch as it does for a light dinner with a salad and glass of wine. Even better, it reheats beautifully, so you can enjoy it throughout the week without losing that fluffy, custardy texture.
Ingredients You’ll Need for Herbed Zucchini Tomato Quiche
- Olive oil – For softening the onions and zucchini without making them greasy.
- Onion – Adds gentle sweetness and depth to the base.
- Zucchini – Fresh, thinly sliced, and lightly sautéed for tenderness.
- Tomatoes – Diced and seeded for color and a pop of juicy freshness.
- Eggs – The structure and richness that hold the quiche together.
- Milk and cream – Combine for a light yet velvety custard texture.
- Mozzarella cheese – Melts beautifully for creaminess.
- Parmesan cheese – Adds sharpness and a savory kick.
- Garlic – Enhances the flavor without overpowering the delicate vegetables.
- Dried basil and oregano – The perfect herb blend for that Mediterranean touch.
- Salt, black pepper, and red pepper flakes – To season and add a touch of warmth.
How to Make Herbed Zucchini Tomato Quiche
STEP 1: Preheat your oven to 375°F (190°C) and lightly grease a 9-inch pie dish or quiche pan with butter or nonstick spray.
STEP 2: Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook for about 3 minutes until soft and translucent. Stir in the sliced zucchini and minced garlic, cooking for another 5–6 minutes until the zucchini is tender but not mushy. Remove from heat and let the mixture cool slightly before adding it to the eggs.
STEP 3: In a large mixing bowl, whisk together the eggs, milk, heavy cream, basil, oregano, salt, black pepper, and a pinch of red pepper flakes if you’d like a little heat. Whisk until smooth and well combined.
STEP 4: Spread the cooked zucchini mixture evenly in the prepared baking dish. Scatter the diced tomatoes over the top, then sprinkle the mozzarella and Parmesan cheeses evenly across the vegetables. Slowly pour the egg mixture over everything, letting it fill in the gaps and soak into the veggies and cheese.
STEP 5: Place the dish in the oven and bake for 35–40 minutes, or until the quiche is puffed, golden around the edges, and set in the center. A gentle wobble is fine — it will firm up slightly as it cools.
STEP 6: Allow the quiche to cool for about 10 minutes before slicing. Serve it warm, or let it come to room temperature for a more delicate texture. Each slice will have soft zucchini, juicy bursts of tomato, and a creamy, herbed custard that feels like sunshine in every bite.
Can I Add Other Vegetables?
Definitely. This quiche is wonderfully flexible — you can toss in spinach, mushrooms, or bell peppers for extra flavor or texture. Just be sure to sauté any extra veggies first to remove moisture, so the quiche doesn’t turn watery.
Can I Make It Dairy-Free or Lighter?
Yes. Replace the milk and cream with unsweetened almond milk or oat milk, and use a dairy-free cheese alternative. For a lighter version, skip the cream and use only milk — the texture will still be tender and satisfying.
Helpful Tips
- Salt the zucchini lightly after slicing and let it sit for 10 minutes, then pat dry — this helps prevent excess moisture.
- Use fresh herbs when possible; they add brightness that dried herbs can’t fully match.
- Let it rest before slicing to help it set and make cleaner cuts.
Serving Ideas for Herbed Zucchini Tomato Quiche
Serve this quiche with a simple green salad tossed in lemon vinaigrette or alongside roasted potatoes for a heartier brunch. It’s also delicious with a slice of toasted sourdough or fresh fruit salad for a balanced meal.
Storage & Reheating
Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently in the oven at 325°F (165°C) for about 10 minutes, or enjoy it cold for a light, refreshing option.
Elegant yet easy, this Herbed Zucchini Tomato Quiche captures everything wonderful about garden-fresh ingredients — a creamy, herby, golden bake that feels comforting, wholesome, and just a little bit special.
Herbed Zucchini Tomato Quiche
Ingredients
- 1 cup shredded mozzarella
- 2 cloves garlic finely minced
- ½ teaspoon sea salt
- ½ cup grated Parmesan
- 3 large eggs
- ¼ teaspoon freshly ground black pepper
- ½ teaspoon dried oregano
- ½ cup heavy cream or substitute with additional milk
- 1 small onion diced finely
- 1 tablespoon extra virgin olive oil
- 2 medium zucchinis approximately 3 cups, thinly sliced into rounds
- 1 teaspoon dried basil or 1 tablespoon fresh basil, finely chopped
- Pinch of crushed red pepper flakes optional
- 1 cup whole or 2% milk
- 2 medium ripe tomatoes seeded and chopped
Instructions
- Preheat the oven to 375°F (190°C). Lightly coat a 9-inch quiche or pie pan with butter or a nonstick spray.
- Warm olive oil in a large skillet over medium heat. Add the finely chopped onion and sauté for about 3 minutes, or until it becomes translucent. Incorporate the sliced zucchini and minced garlic, cooking for 5 to 6 minutes until the zucchini is soft. Take off the heat and set aside to cool briefly.
- In a large bowl, whisk the eggs thoroughly with milk, cream, basil, oregano, salt, black pepper, and red pepper flakes (if using) until the mixture is smooth and well combined.
- Evenly distribute the sautéed zucchini and onion mixture across the base of the prepared baking dish. Scatter the diced tomatoes over the top. Sprinkle the mozzarella and Parmesan evenly across the vegetables.
- Carefully pour the egg mixture over the vegetables and cheese, ensuring even coverage.
- Transfer the dish to the oven and bake for 35 to 40 minutes, or until the center of the quiche is firm and the surface has turned a light golden brown.
- Allow the quiche to cool for 10 minutes before slicing. Serve warm or at room temperature.