Early evening sunsets. Cool-breezed nights. Tapering tomato harvests. Weddings on weddings on weddings. September.
Can you believe it? Yeah, I can’t really either, especially as I sit here in a slightly steamy and sunny room writing about zucchini quiche. The deliciousness of late summer days. I love it.
This is actually the first quiche I’ve ever made, seasoned with the loving help of my roommate who has a rich history of it in her repertoire. (Thanks Amelia!)
It was inspired by some farm fresh eggs delivered from a friend and a large bounty of zucchini awaiting usage in the refrigerator. Those two ingredients go together quite well, especially when tomatoes are in the picture, too.
I chose to go crustless with this quiche in the name of keeping it a little lighter as we ride out these last few weeks of hot weather. However, if you want to make this a little richer, feel free to flake on the crust. You could also add some extra cheese if you wish too. If you do so, I’d recommend medium hunks of goat cheese.
The main focus here though is the veggies. Zucchini gives this some texture, while tomatoes add a sweet, acidic flavor that bursts across the surface. Perfecto.
Enjoy for breakfast or lunch, warm or at room temp.
- 1 Tbsp. olive oil
- 1/2 onion, chopped
- 1 med. zucchini, grated
- 1 1/2 Tbsp. fresh thyme
- 5 eggs, beaten
- 1/4 cup skim milk
- 1 cups freshly grated Parmesan cheese
- 1/2 tsp.+ pinch salt
- 1/2 tsp. black pepper
- 1 pint small cherry tomatoes (cut in half if you can't find small ones)
- Preheat the oven to 350 degrees and butter a nine-inch pie pan.
- In a skillet over medium heat, heat the oil. Add the onions and saute for 4 minutes. Stir in the zucchini, and cook for another 8-10 minutes, or until the onions are translucent. Set aside to cool slightly.
- In a mixing bowl, whisk eggs, milk, cheese, salt and pepper. Stir in onions and zucchini. Pour the mixture into the prepared pie pan. Scatter cherry tomatoes on top. Bake for 30-35 minutes, or until egg is set. Set on a cooling rack for about 20 minutes to cool before serving.