How to make zucchini and cherry tomato quiche

Crisp zucchini, burst cherry tomatoes and meltingly sweet red onions make a lovely summer side dish.

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How to make zucchini and cherry tomato quiche

As much as I love fall produce — thoughts of Honeycrisp apples, winter squash, and sweet potatoes are already dancing around my head — I’m not quite ready yet. So here’s one last hurrah for colorful summer veggies: a side dish of crisp zucchini, burst cherry tomatoes, and meltingly sweet red onions sautéed in olive oil. If it sounds basic — you’re right, it is — but it’s one of those dishes where the whole is far greater than the sum of its parts. Pair it with grilled salmon or chicken and some orzo doused with a bit of lemon and olive oil for a light and easy weeknight meal.

What you’ll need to make Sautéed Zucchini and Cherry Tomatoes How to make zucchini and cherry tomato quiche

How to make it

Begin by chopping the vegetables. Be sure to cut the zucchini in large chunks because you don’t want it to cook too fast and get soggy. As far as zucchini is concerned, crisp is always the name of the game.

How to make zucchini and cherry tomato quiche

Next, heat the olive oil in a large sauté pan and add the red onions.

How to make zucchini and cherry tomato quiche

Cook, stirring frequently, until the onions are very soft and pale purple.

How to make zucchini and cherry tomato quiche

Add the zucchini, tomatoes, garlic, salt, and pepper.

How to make zucchini and cherry tomato quiche

Cook for 3-5 minutes, until the zucchini is cooked but still crisp, and the tomatoes have started to collapse, creating a little sauce.

How to make zucchini and cherry tomato quiche

Stir in the fresh basil, season to taste and serve. That’s all there is to it. Enjoy!

How to make zucchini and cherry tomato quiche

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I’d love to know how it turned out! Please let me know by leaving a review below. Or snap a photo and share it on Instagram; be sure to tag me @onceuponachef.

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Sautéed Zucchini and Cherry Tomatoes

Crisp zucchini, burst cherry tomatoes and meltingly sweet red onions make a lovely summer side dish.

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1 small red onion, diced
  • 1 pound zucchini (2-3 medium), cut into 1/2-inch chunks
  • 1 pint cherry or grape tomatoes, halved (I usually buy NatureSweet Cherubs)
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon fresh chopped basil, plus more for garnish if desired

Instructions

  1. Heat the olive oil over medium heat in a large sauté pan. Add the red onions and cook, stirring frequently, until very soft and pale purple in color, 7-8 minutes. Do not brown.
  2. Add the zucchini, tomatoes, garlic, salt and pepper and cook, stirring frequently, for 3-5 minutes, or until the zucchini are cooked but still crisp and the tomatoes have started to collapse, creating a little sauce. Stir in the fresh basil, then taste and adjust seasoning if necessary. Transfer to a serving dish and garnish with more fresh basil if desired.

Nutrition Information

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  • Per serving (4 servings)
  • Calories: 104
  • Fat: 7g
  • Saturated fat: 1g
  • Carbohydrates: 9g
  • Sugar: 6g
  • Fiber: 3g
  • Protein: 2g
  • Sodium: 529mg
  • Cholesterol: 0mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

Gluten-Free Adaptable Note

To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you’re following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.

This easy quiche is a delicious way to make your zucchini into something delicious without any fuzz.

Yield

Ready

Ingredients

3 cups zucchini
grated
1 small onions
grated
1 cup biscuit baking mix (bisquick) *
4 large eggs
½ cup vegetable oil
½ cup cheese
grated
½ teaspoon parsley flakes *
½ teaspoon margarine
½ teaspoon salt
¼ teaspoon black pepper *

Ingredients

710 ml zucchini
grated
1 small onions
grated
237 ml biscuit baking mix (bisquick) *
4 large eggs
118 ml vegetable oil
118 ml cheese
grated
2,5 ml parsley flakes *
2,5 ml margarine
2,5 ml salt
1,3 ml black pepper *

Directions

Preheat oven to 350℉ (180℃).

Mix all ingredients and put in a greased 9 inch pie plate.

Can add green pepper and little tomatoes for color.

Bake for about 30 to 40 minutes, or until quiche sets.

Let cool for a few minutes and serve warm.

  • Vegetarian
  • Main Dish
  • Eggs
  • Tomatoes
  • Quiche

Comments

My family really likes this recipe. We just made it a couple of weeks ago, and I’ve just been asked to make it for dinner again tonight!

almost 3 years ago

My aunt gave me this recipe many years ago. The family really enjoys it.

about 1 year ago

have used this for years, add shredded carrots, sliced mushrooms,

about 1 year ago

My mother in law gave me this recipe 40 years ago. My family loves it. We have it many times throughout the winter!

well i made it now, it looks fabulous for the taste the kitchen smells good, we’ll see i dont doubt the taste will be good thank you

happyzhangbo

The recipe has enough liquid ingredients. So milk is not necessary, unless you find your mixture is dry, which seems very unlikely.

Laura R

I thought it could have used more Zucchini 3 cups is not enough otherwise it was delicious.

Related Recipes

Nutrition Facts

The Healthy Recipe

Grab-and-Go Breakfasts Straight From Your Kitchen: Save money and your waistline

Fortunately, you do not have to go through the drive-thru or reach for prepackaged, expensive convenience foods at the grocery store to have a quick and easy breakfast! When you prepare and package your own individually-portioned breakfast recipes at home, you can save money and make healthier choices.

Save time with Baked Breakfast from your Freezer

Many Americans skip breakfast or turn to expensive fast food and convenience items because they are busy. This is a threat to their health and wastes money!

How to make zucchini and cherry tomato quiche

How To Make Zucchini Tomato Quiche

Deliciously fresh and filling, this zucchini tomato quiche has a rich center made with sour cream and cheese, plus a crisp brown crust.

Serves: 8 People

Ingredients

For the Crust:

  • 1 all butter crust pie dough, rolled out and lining a 9- or 10-inch pie plate

For the Filling:

  • 2 tbsp extra virgin olive oil
  • 1 cup shallots or spring onions, sliced
  • ВЅ lb zucchini, about 1ВЅ cups shredded
  • 4 large eggs, room temperature
  • ВЅ cup milk
  • в…“ cup sour cream
  • в…“ cup cream
  • 1 tsp dried herbs de Provence, or Italian herb blend
  • 10 basil leaves, sliced
  • 1 tbsp fresh parsley, chopped
  • ВЅ tsp black pepper
  • ВЅ tsp salt
  • 1 cup parmesan cheese, (3 oz) packed, shredded
  • 10 cherry tomatoes, halved or quartered

Instructions

Heat oven to 350 degrees F. If using a homemade pie crust*, freeze it for at least 30 minutes.

Line the inside of the crust with heavy-duty aluminum foil. Fill the pie crust to the top with pie weights—either sugar, dry rice, or dry beans.

Bake for 50 minutes. Remove from oven, remove foil and pie weights from the crust.

Grate the zucchini using the large holes of a box grater. Set the grated zucchini in a mesh sieve set over a bowl to drain off excess moisture.

Heat olive oil in a skillet on medium heat. Add the sliced shallots or spring onions and toss to coat with the oil.

Lower the heat to low and cook gently for several minutes, occasionally stirring. Once softened and lightly browned, remove from heat.

Beat the eggs in a large bowl. Whisk in the milk, cream, and sour cream. Whisk in the dried herbs de Provence, the fresh sliced basil leaves, chopped parsley, salt, and pepper.

Stir in the grated Parmesan cheese and the grated zucchini.

Spread cooked shallots over the bottom of the pre-baked shell. Pour the zucchini filling mixture on top.

Arrange cut cherry tomatoes on the top of the filling, pushing each one in about halfway.

Bake for 45 to 55 minutes at 350 degrees F until set in the center. If the edges of the crust* look like they might get too browned, tent them with foil or a pie protector.

Remove from oven when the center of the quiche has set and the top is lightly browned. Let it cool completely before serving.

How to make zucchini and cherry tomato quiche

Make the best of the summer’s bounty with this zucchini tomato quiche. With fresh grated zucchini, colorful cherry tomatoes, basil, and Parmesan, it’s just the thing for brunch, or a make-ahead breakfast or lunch.

One thing we gardeners can count on in the peak of summer is a surplus of zucchini and tomatoes, right? That basil plant in the corner of the garden bed is pretty happy, too.

If you are looking for ideas about what to make with the most summery of summer produce, check out this zucchini tomato quiche!

Ingredients for this quiche

It’s simple enough as quiches go—shallots, shredded zucchini, an assortment of colorful cherry tomatoes, basil, and herbs with a custard base of eggs, milk, cream, sour cream, and Parmesan.

Tomatoes, basil, and zucchini play well together as a matter of principle, and they work beautifully in this quiche. Every bite is a taste of summer.

Blind Baking the Crust

To make the quiche the first thing I do is blind baking (pre-baking) a homemade pie crust. Blind baking browns the crust all over—bottom, sides, and top, and helps prevent the crust from getting soggy from the quiche filling.

The best crust for quiche

It helps to have a crust all ready to go. For this recipe I’m using my favorite all-butter crust with a ratio of 1 stick of butter to 1 1/4 cups of flour.

You can use crusts with a higher fat ratio (like this no-fail sour cream pie crust) but with more fat in the crust you risk get more slumping when you pre-bake. (It can be done, just form the sides higher and use these blind baking instructions with sugar for pie weights.)

Can’t be bothered with a homemade crust? I understand. See my review of the Best and Worst store-bought crusts.

I’ve tested this recipe with the best of that bunch, the Wholly Wholesome Organic Traditional 9-inch pie shell, and it worked fine. The package instructed not to pre-bake if making a quiche, so I didn’t. But you could if you wanted to, if you want the bottom of the crust to get browned.

If you’re using any other store-bought crust, you can defrost it and skip the pre-baking or partially-pre-bake it using the instructions for pre-baking on the package.

Make ahead!

One of the best things about quiche is that you can make it ahead. I let the quiche cool all the way, wrap it in plastic wrap, and refrigerate.

Over the next few days, I can take a slice at a time, reheat in the microwave for 30 seconds, and have a delicious instant breakfast or lunch.

What about freezing quiche?

You can freeze quiche, either baked or unbaked. Here are some general guidelines, which may vary depending on your oven and how thick or thin the quiche is.

  • Fully baked: Preheat the oven to 350°F and put the frozen quiche in the oven for 15 to 20 minutes or until it’s fully heated through.
  • Unbaked: Place the frozen quiche in the oven and add 10 to 20 minutes to the cook time for this recipe.
  • You can also thaw a fully baked quiche in advance, overnight in the fridge, and then reheat at the same temperature for 10 to 15 minutes.

This melt in your mouth Easy Crustless Zucchini and Cheese Quiche takes only ten minutes to prep. This crust-less quiche has a flavorful and creamy filling and tastes so good even cold! The perfect recipe to use up summer zucchini!

How to make zucchini and cherry tomato quiche

We have been prepping for Hurricane Dorian for days. It’s been a lot of back and forth with its track and at most points, it was coming at us as a direct hit. When it seemed things were looking brighter for us, I was figuring out what to do with leftover vegetables. In case we would lose power (and we still could today when the winds get worse later on) we were baking and cooking. We made a zucchini bread and a banana bread. There are blueberry muffins and I roasted up all my tomatoes with my leftover thyme (they are delicious!). The last thing we made was this crustless zucchini and cheese quiche.

When I was growing up the Bisquick quiche recipe was quite popular. It was actually one of the first recipes I learned to make when I was experimenting on my own in the kitchen. It became a famous recipe as it is so easy to make and so tasty!

When I became more experienced in the kitchen I had to figure out how to make this quiche without using something boxed. And it truly is so easy to do with ingredients you already have! This quiche is the perfect recipe for busy parents that need something fast and flavorful on those crazy school nights!

All credits to mom who sent me her handwritten recipe to work with and she actually made this one for us to enjoy. I find such joy being able to bake alongside my mom and learn her tips and tricks.

How to make zucchini and cherry tomato quiche

Do I need to make a crust for the quiche?

It is not necessary to make a separate crust for this quiche. This is a remake of the very popular Bisquick quiche. All the ingredients are mixed together. It is light and fluffy and perfect as it is.

Some Tips for the best Crustless Cheese and Zucchini Quiche

  • This crustless quiche could be made to your liking. Originally it called for bacon or ham (so good!)and Swiss cheese. I have very fond memories of the bacon version!!
  • This version is vegetarian and we also used dairy-free cheese for our dairy free kid. Use your favorite cheeses to make it your own.
  • Take the time to let the quiche cool down a bit before diving in. Taking that slice too soon will just make a mess.
  • Perfect for a party! Simply use a 9×13 pan and double the recipe. Since it is just delicious, I suggest making the larger portion so you’ll have more recipes. Or make two pie plates.
  • Eggs will rise. The quiche will settle after you take it out. Take care not to overfill when you pour into your pie plate.
  • We usually make with Parmigiano Reggiano and mozzarella cheeses. This particular one was made with dairy-free cheeses, and was delicious. SO whatever cheeses you want to use will be great!

How to make zucchini and cherry tomato quiche

How to make zucchini and cherry tomato quiche

How to make zucchini and cherry tomato quiche

How to make zucchini and cherry tomato quiche
Originally posted September 2019 and updated July 2021.

With four different variations on the classic quiche, choose one of these quiche recipes next time you’re wanting to cook an easy lunch or dinner during the week. Or if you’re the type to meal prep ahead of time, these quiche recipes can be frozen and that’s your lunch for the week sorted. Plus they are guaranteed to impress in the office at lunchtime!

How to make zucchini and cherry tomato quiche

Ingredients

Base Recipe

  • 220g frozen shortcrust pastry case
  • 3 eggs
  • 125ml (1/2 cup) pure cream
  • 2 tbsp finely grated Parmesan cheese
  • Choice of filling (see below)

Fillings

Leek, ham & mushroom

  • 1 tbsp olive oil
  • 75g shortcut bacon, sliced
  • 1 small leek, thinly sliced
  • 150g button mushrooms, sliced
  • 1 garlic clove, crushed
  • 20g (1/4 cup) grated cheddar cheese
  • Chopped chives, to serve

Broccolini & feta

  • 1 bunch broccolini, trimmed, blanched
  • 1 tbsp chopped fresh flat-leaf parsley
  • 40g feta cheese, crumbled

Roasted pumpkin, ricotta & sage

  • 1 ½ cups roasted pumpkin cubes (or other roasted veg such as sweet potato)
  • 1 tbsp chopped fresh sage
  • 80g (1/3 cup) fresh ricotta cheese, crumbled

Cherry tomato, asparagus & goat’s cheese

  • 1 bunch asparagus, cut into 6cm lengths, blanched
  • 100g cherry tomatoes, halved
  • 40g soft goat’s cheese, crumbled
  • Basil leaves, to serve

Method

  1. Preheat oven to 180°C/160°C fan forced. Line pastry case with baking paper and half fill with baking beads or rice. Bake blind for 10 minutes. Remove paper and beads or rice.
  2. Meanwhile, whisk eggs and cream together in a medium bowl. Season with salt and pepper and stir in parmesan.
  3. Arrange filling of choice over pastry base. Carefully pour over egg mixture and evenly distribute filling. Bake for 20 minutes or until pastry is golden and filling is puffed, golden and set. Set aside for 10 minutes before serving. Delicious warm or cold.
Filling

Leek, ham & mushroom

Heat oil in a large non-stick frying pan. Cook bacon and leek, stirring, for 5 minutes or until softened. Add mushrooms and garlic and cook, stirring, for 3-4 minutes or until mushrooms are golden. Arrange mushroom mixture and grated cheese over pastry base in step 3.

Continue with Step 3 of the Basic Quiche Recipe above. Serve scattered with chopped chives.

Broccolini & feta

Arrange broccolini, parsley and feta over pastry base and continue with Step 3 of the Basic Quiche Recipe, above.

Roasted pumpkin, ricotta & sage

Arrange pumpkin, sage and ricotta over pastry base and continue with Step 3 of the Basic Quiche Recipe, above.

Cherry tomato, asparagus & goat’s cheese

Arrange asparagus, tomato and feta over pastry base and continue with Step 3 of the Basic Quiche Recipe, above. Serve scattered with basil leaves.

Notes

Serve with a side of salad, and if you’re saving some for later, refrigerate for no more than 3 days.

Please note that the nutritional information below is for the Broccolini & Feta Quiche.

Note: While this recipe has been classified as vegetarian, the leek, ham & mushroom filling is not vegetarian. The other three filling options are.

This easy quiche is a delicious way to make your zucchini into something delicious without any fuzz.

Yield

Ready

Ingredients

3 cups zucchini
grated
1 small onions
grated
1 cup biscuit baking mix (bisquick) *
4 large eggs
½ cup vegetable oil
½ cup cheese
grated
½ teaspoon parsley flakes *
½ teaspoon margarine
½ teaspoon salt
¼ teaspoon black pepper *

Ingredients

710 ml zucchini
grated
1 small onions
grated
237 ml biscuit baking mix (bisquick) *
4 large eggs
118 ml vegetable oil
118 ml cheese
grated
2,5 ml parsley flakes *
2,5 ml margarine
2,5 ml salt
1,3 ml black pepper *

Directions

Preheat oven to 350℉ (180℃).

Mix all ingredients and put in a greased 9 inch pie plate.

Can add green pepper and little tomatoes for color.

Bake for about 30 to 40 minutes, or until quiche sets.

Let cool for a few minutes and serve warm.

  • Vegetarian
  • Main Dish
  • Eggs
  • Tomatoes
  • Quiche

Comments

My family really likes this recipe. We just made it a couple of weeks ago, and I’ve just been asked to make it for dinner again tonight!

almost 3 years ago

My aunt gave me this recipe many years ago. The family really enjoys it.

about 1 year ago

have used this for years, add shredded carrots, sliced mushrooms,

about 1 year ago

My mother in law gave me this recipe 40 years ago. My family loves it. We have it many times throughout the winter!

well i made it now, it looks fabulous for the taste the kitchen smells good, we’ll see i dont doubt the taste will be good thank you

happyzhangbo

The recipe has enough liquid ingredients. So milk is not necessary, unless you find your mixture is dry, which seems very unlikely.

about 1 month ago

Laura R

I thought it could have used more Zucchini 3 cups is not enough otherwise it was delicious.

Related Recipes

Nutrition Facts

The Healthy Recipe

Grab-and-Go Breakfasts Straight From Your Kitchen: Save money and your waistline

Fortunately, you do not have to go through the drive-thru or reach for prepackaged, expensive convenience foods at the grocery store to have a quick and easy breakfast! When you prepare and package your own individually-portioned breakfast recipes at home, you can save money and make healthier choices.

Save time with Baked Breakfast from your Freezer

Many Americans skip breakfast or turn to expensive fast food and convenience items because they are busy. This is a threat to their health and wastes money!

This melt in your mouth Easy Crustless Zucchini and Cheese Quiche takes only ten minutes to prep. This crust-less quiche has a flavorful and creamy filling and tastes so good even cold! The perfect recipe to use up summer zucchini!

How to make zucchini and cherry tomato quiche

We have been prepping for Hurricane Dorian for days. It’s been a lot of back and forth with its track and at most points, it was coming at us as a direct hit. When it seemed things were looking brighter for us, I was figuring out what to do with leftover vegetables. In case we would lose power (and we still could today when the winds get worse later on) we were baking and cooking. We made a zucchini bread and a banana bread. There are blueberry muffins and I roasted up all my tomatoes with my leftover thyme (they are delicious!). The last thing we made was this crustless zucchini and cheese quiche.

When I was growing up the Bisquick quiche recipe was quite popular. It was actually one of the first recipes I learned to make when I was experimenting on my own in the kitchen. It became a famous recipe as it is so easy to make and so tasty!

When I became more experienced in the kitchen I had to figure out how to make this quiche without using something boxed. And it truly is so easy to do with ingredients you already have! This quiche is the perfect recipe for busy parents that need something fast and flavorful on those crazy school nights!

All credits to mom who sent me her handwritten recipe to work with and she actually made this one for us to enjoy. I find such joy being able to bake alongside my mom and learn her tips and tricks.

How to make zucchini and cherry tomato quiche

Do I need to make a crust for the quiche?

It is not necessary to make a separate crust for this quiche. This is a remake of the very popular Bisquick quiche. All the ingredients are mixed together. It is light and fluffy and perfect as it is.

Some Tips for the best Crustless Cheese and Zucchini Quiche

  • This crustless quiche could be made to your liking. Originally it called for bacon or ham (so good!)and Swiss cheese. I have very fond memories of the bacon version!!
  • This version is vegetarian and we also used dairy-free cheese for our dairy free kid. Use your favorite cheeses to make it your own.
  • Take the time to let the quiche cool down a bit before diving in. Taking that slice too soon will just make a mess.
  • Perfect for a party! Simply use a 9×13 pan and double the recipe. Since it is just delicious, I suggest making the larger portion so you’ll have more recipes. Or make two pie plates.
  • Eggs will rise. The quiche will settle after you take it out. Take care not to overfill when you pour into your pie plate.
  • We usually make with Parmigiano Reggiano and mozzarella cheeses. This particular one was made with dairy-free cheeses, and was delicious. SO whatever cheeses you want to use will be great!

How to make zucchini and cherry tomato quiche

How to make zucchini and cherry tomato quiche

How to make zucchini and cherry tomato quiche

How to make zucchini and cherry tomato quiche
Originally posted September 2019 and updated July 2021.