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Farmers’ Market Quiche – A tasty, fresh vegetable quiche filled with zucchini, onions, tomatoes and cheese. Fresh picked herbs and a flaky crust make this a wonderful addition to your brunch table!
As the Farmers’ Market starts filling up with spring vegetables, plants, flowers and herbs, keep this delicious quiche in mind. The recipe is easily adapted to your family’s favorite vegetables but I think asparagus would be wonderful along with thin sliced potatoes, or a little sugar glazed ham or smokey bacon. I really don’t think you can mess this up … just use whatever is fresh and available and I am sure everyone will love your Farmers’ Market Quiche!
Drain the tomatoes on a paper towel lined plate while preparing the remaining ingredients.
No need to squeeze out all the juice, but you don’t want them wet either. The zucchini and onions are quickly browned in a skillet to extract some of the water and give it a nice color and flavor before adding to the quiche. Be sure to use fresh basil and good quality Gruyere cheese – did I forget to mention cheese? Yes we have tasty, wonderful cheese hiding under all those vegetables!
This is a great recipe to prepare for Mother’s Day or Easter Brunch!
Make the crust a day ahead and bake the morning of your event. The remaining ingredients come together in a snap making this a wonderful brunch centerpiece. We love how well this quiche re-warmed the next day. 30-seconds in the microwave and breakfast is ready. My husband even ate it cold and couldn’t seem to get enough. I had to hurry if I was going to get a second piece. When I told Traveling Husband he was free to eat the quiche, he ate the quiche quickly and freely!
Not into making homemade crust?
Buy a pre-made pastry or use a frozen pie crust and skip the tart pan all together. I have an 11-inch tart pan with a removable bottom so if you use a smaller 9″ pie crust, you may want to pour the extra filling in a small casserole dish, ramekin or oven proof skillet to bake along side the quiche.
A sprinkle of cayenne adds a nice tang to the filling but leave it out if you wish. No rules here – just make sure you have a good quality cheese, half-n-half and some eggs. The other ingredients are up to you!
Thanks for PINNING!
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- 1 pre-baked pie crust (homemade or store bought) (See link in comments for our favorite pastry recipe)
- 2 cups assorted tomatoes, cut into 1/2-inch thick slices and drained on a paper towel
- 1 tablespoon olive oil
- 2 small zucchini, sliced 1/2 inch thick
- 1/4 of a red onion, sliced thin
- 4 large eggs
- 1 cup half-and-half, or whole milk
- 1/4 cup unbleached all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon dry powdered mustard
- 1/2 teaspoon fresh ground pepper
- 1/4 teaspoon cayenne pepper, more or less to taste (optional)
- 1 tablespoon fresh basil, chopped, plus extra for garnish
- 1 cup shredded Gruyere cheese
- Paprika
Prepare the pastry 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. Using a sharp knife, trim any excess or hangover at the top 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.
- Remove the pie crust from the refrigerator and place on a baking sheet. Carefully line the pastry with parchment paper, then fill with pie weights or dried beans. Bake the crust for 20 minutes. Remove the parchment paper and pie weights or beans 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.
- 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 and add the onion to the hot skillet. Cook for just a few minutes or until lightly browned but still crips. Add the cooked onions to the zucchini and set aside.
- In a medium mixing bowl combine the eggs, half-and-half, flour, chopped basil, salt, pepper, cayenne and dry mustard. Whisk until well blended or make it super easy and hit it with an immersion blender.
- Sprinkle the shredded cheese in the bottom of the baked crust. Layer half the tomatoes and zucchini over the cheese. Gently pour the egg mixture over the vegetables. Top with the remaining tomatoes, zucchini and onions.
- Sprinkle with paprika and bake for 30 minutes or until the egg mixture is set in the center. Tent the quiche with aluminum foil during baking if the crust browns too quickly.
- Remove from the oven and allow the quiche to cool for 10-15 minutes before serving. It may also be served at room temperature. Garnish with fresh basil if desired.
- Store leftovers in an airtight container in the refrigerator.
Click HERE for our Perfect Pie Crust Recipe in 3-easy steps, with a helpful video too!
Looking for a delicious quiche without the crust? Try this crustless Asparagus Cheese Pie
Or an overnight Spinach, Onion & Cheese Breakfast Strata
I hope you have a very nice weekend and thanks so much for stopping by!
Tricia
The Pinterest link is for a crustless veggie quiche. But it doesn’t lead you to that. I sure wish I could find it it looked delicious.
Hi Katherine – can you send me the PIN you’re talking about? I have one crustless quiche – here’s a link: https://www.savingdessert.com/crustless-asparagus-cheese-pie-a-garden-to-table-post/ Hope this is what you were looking for.
I’m making this beautiful quiche for someone who is gluten free. Do you think it will set okay without the flour?
Hi Cindy. I would use at least a little arrowroot to ensure it sets up okay. I haven’t try making it without flour so I can’t guarantee it will set up in the same way. It should be fine but to be sure use 2 tablespoons arrowroot, which is gluten free. Thanks for the great question and for trying the recipe!
Can’t wait to prepare many of these recipes! So glad I found these pins! Looking forward to more.
Thanks Page – so happy to have you here! Let me know if I can help in any way 🙂
Could you make this with a 9-in crust in a pie pan?
Hi Leslie. I have not tried to make this in a regular pie crust but think it should be fine. It may take a little longer to bake since it will be thicker and if all the batter does not fit into the pie pan, just pour it into a small greased casserole dish and bake it along with the pie for a crustless version. Hope it turns out okay for you!
Done! Super tasty! Thank you
Outstanding! Thanks Alina!
My husband is making me this for Mother’s Day. I am so excited!
Oh that is so wonderful Chrissie – hope you are having a wonderful Mother’s Day and I hope you love it as much as we do. Thanks so much for commenting.
What a lovely quiche! I love that it’s LOADED with veggies! I can’t wait for the tomatoes to start growing in my garden!
Thanks Emily – We really enjoy this quiche – and hope your garden does well!
I gotta try this. The zucchini with it sounds tasty, thanks for the idea
Wow. Wow. Wow. That’s the prettiest quiche I’ve ever seen!!!
You are so sweet Mimi – it sure was tasty!
I went to the farmer’s market yesterday and now have a counter full of all kinds of delicious tomatoes. I’ll definitely use some of the mixed cherry tomatoes for this quiche.
Outstanding Karen! We love tomatoes and they really shine in this quiche. Have a wonderful week!
Just gorgeous, Tricia! Now I don’t need to wait till August to make a tomato tart!
Thank you so much Liz – enjoy 🙂
Hi Tricia, zucchini, red onion and tomatoes are such a perfect combo, love everything about this quiche. Have a wonderful week-end.
You are so right Cheri – some of my favorite summer food!
This is so pretty, I just keep staring at it! What a great way to showcase fresh produce!
Thank you Sara – zucchini tomatoes and onions are summer staples in our house. Can’t wait for our garden to come in!
Oh my gosh Tricia, these dishes are as beautiful as I’m sure they are delicious. Mouthwatering I would have to say. Lovely photos.
Thank you Karen! It was so good, and I thought my husband would eat the whole thing before I got a slice 🙂 Have a great weekend and thanks so much for stopping by!
OH, this looks SO GOOD, Tricia! Our Fresh Farm Eggs will do NICELY with this! 😉 Making out a grocery list for Hubby!!! 😉
Lucky duck with the farm fresh eggs 🙂 Enjoy and have a wonderful weekend Becky!
Sunshine..on my shoulders..
makes me happy…..
John Denver~
Your quiche is like that .:)
I love that song and was always a JD fan. Thanks Monique! Happy weekend
Now that is one gorgeous quiche! Definitely going to try your recipe when my cherry tomatoes and zucchini are supplying me with all of those great ingredients right from my garden. We love quiche and frittatas here!
We just love our garden produce but still have a lot of work to do before planting. Have a great weekend Susan – thanks!
I agree with Sue – this gorgeous dish looks like modern art! Wow, Tricia, you go all the way with every dish you make! I love that this is so versatile and I’m all about tomatoes these days. Perfect!
Thank you so much Robyn – have a lovely weekend!
Looks excellent Tricia – makes me want to head for the local FM.
Thanks Larry – hope you are enjoying a great trip!
How pretty is this?! It’s almost a shame to cut into it but I have a feeling it tastes even better than it looks and that’s saying a lot. I can’t wait til our farmer’s market loads up soon…it just opened last weekend but it’ll take a few more weeks for the vendors to fill up. I haven’t had a good quiche in ages and now I’m really hankering for it.
Thank you Monica! Don’t you just love a bustling farmers’ market? I can’t wait for the rest of the goodies!
Absolutely beautiful and I love quiche! I’m over-due for making one though, so I will be adding this to the menu soon 🙂
Aww thanks so much Jennifer! We just love a good quiche too especially with fresh veges 🙂
Can I come over for the lunch, Tricia? Gosh..this quiche looks so darn GREAT!!
Come on over Angie – we’ll have a nice long visit and enjoy a delicious quiche 🙂
Great minds think alike, I just finished shooting a quiche! Yours is almost too pretty to eat — it looks like Modern art 🙂
Thanks Sue!