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Farmers’ Market Quiche

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Farmers' Market Quiche with Zucchini, Tomatoes, Onion and Fresh Basil

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!

A Farmers Market Quiche loaded with fresh tomatoes, herbs, onions and zucchini. Served with fresh sliced oranges

 

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!

 

 

Farmers' Market Quiche with Zucchini, Tomatoes, Onion and Fresh Basil

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!

 

 

Farmers' Market Quiche with Zucchini, Tomatoes, Onion and Fresh Basil

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.

 

 

Farmers' Market Quiche with Zucchini, Tomatoes, Onion and Fresh Basil

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!

Farmers' Market Quiche - A tasty, fresh vegetable quiche filled with zucchini, onions, tomatoes and cheese. #quiche #vegetablequiche #breakfast #brunch #piepastry #farmersmarketquiche

Let’s be baking friends! If you make our recipe please feel free to leave a comment on this post. I’m sure your experience and insights will help all our readers, and it helps me too. Also, if you’re on Pinterest feel free to leave a comment and photo there if you have one! If you share on INSTAGRAM tag @savingroomfordessert so we can stop by and give your post some love. And we’d be very happy if you’d FOLLOW Saving Room for Dessert on FACEBOOK| INSTAGRAM| PINTEREST | TWITTER  and subscribe to our YOUTUBE channel for all the latest recipes, videos and updates. Thank you!!!

 

4.72 from 7 votes

Farmers' Market Quiche

Prep Time: 30 mins
Cook Time: 30 mins
Total Time: 1 hr
Yield: 8 servings
Course: Breakfast or Brunch
Author: Tricia
PRINT RECIPE
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!

Ingredients

  • 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

Instructions

To prepare the crust:

  • 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.

To prepare 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.

Recipe Notes

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

Crustless Asparagus Cheese Pie

 

Or an overnight Spinach, Onion & Cheese Breakfast Strata

Spinach & Onion Breakfast Strata

I hope you have a very nice weekend and thanks so much for stopping by!

Tricia

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63 Comments

  1. Jennie says

    March 21, 2022 at 2:20 pm

    Absolutely love the crustless asparagus quiche. Of course , I could say that about every recipe of yours that I have tried. Now I wish to make the quiche Lorraine and the farmers market quiche. I have never used nor purchased tart pans. It seems you used two sizes for these two recipes. Can you share the brand so I can purchase these for my baking? Also, Is there a difference in a quiche pan and a tart pan? Thank you for always offering assistance. My level of confidence and expertise in baking has definitely improved since I began following your site.

    reply to this comment >
    • Tricia Buice says

      March 21, 2022 at 6:07 pm

      This comment makes me so very happy Jennie. Thank you for the kind words. I’m thrilled for you! The pan in the Quiche Lorraine recipe is a 9.5-inch deep dish pan with removable bottom by Nordic Ware. There are a ton of pans like this for sale on Amazon. I really love the deeper pan and enjoy baking in it. The tart pan featured in the Farmers’ Market Quiche is an 11.5 pan with 1.125-inch high sides from Wilton. A quiche pan is usually deeper than a dessert tart pan. Either of these recipes can be made in whatever kind of pan you have. I wrote a section in the Lorraine post about adjustments you can make to use a deep dish pie pan instead. Hope this helps and thanks again.

      reply to this comment >
  2. Cathy says

    October 13, 2021 at 4:35 pm

    5 stars
    Hi,
    I just finished making your Farmer’s Market quiche. It looks delicious. I’m wondering if I can freeze it after baking, and if so should I defrost it before reheating it or take it straight from the freezer to the oven?

    reply to this comment >
    • Tricia Buice says

      October 14, 2021 at 8:35 am

      Hi Cathy. You can freeze leftover quiche but only for 2 to 3 months at the most. I would rewarm frozen for best results. The quiche is thin so it will warm quickly. Thanks for trying this wonderful, colorful quiche!

      reply to this comment >
  3. Allison says

    September 4, 2021 at 1:20 pm

    Hi! I am going to make this for a baby shower and am preparing ALL the food. Can this be made the night before and cooked the next day?

    Thank you and have a beautiful day!

    reply to this comment >
    • Tricia Buice says

      September 5, 2021 at 8:30 am

      Hi Allison. I have not tested making this ahead. I fear the crust would be terribly soggy. You can however, make it the day before, bake until slightly underdone and rewarm in the oven the next day. Hope your baby shower turns out very well! Enjoy 🙂

      reply to this comment >
  4. Marie says

    April 8, 2021 at 4:39 am

    5 stars
    I made this quiche for a brunch last month, and as there were no leftovers for people to take home, they all insisted on getting the recipe instead. I will definitely be adding this to my regular dinner favorites!!

    reply to this comment >
    • Tricia Buice says

      April 8, 2021 at 8:09 am

      Thank you Marie! I’m so glad it was a winner for your event. The colors are so pretty and vibrant. Thanks for taking the time to comment 😉

      reply to this comment >
  5. Michelle says

    April 5, 2021 at 1:55 pm

    I am not an amazing cook…however I made this yesterday as part of our Easter Lunch for myself and the rest of the Non Meat eaters and I must say it is probably THE MOST delicious item I have ever made. Even my meat loving/vegetable shunning brother had seconds, absolutely no leftovers. This Quiche has so much flavor and the perfect texture….I will making this one again and again. Thank you for improving my kitchen credibility.

    reply to this comment >
    • Tricia Buice says

      April 6, 2021 at 2:44 pm

      Oh Michelle! I’m so happy this worked out for you. Such a stunning and delicious springtime treat!!! Thank you for trying this quiche and for letting us know how it worked out for you. Thank you!!!

      reply to this comment >
  6. Andrea says

    November 15, 2020 at 8:07 pm

    5 stars
    This really is the best quiche (farmer’s market) I have ever eaten. Thank you so much for the recipe.

    reply to this comment >
    • Tricia Buice says

      November 17, 2020 at 8:19 am

      Thank you Andrea! So glad you tried the quiche and appreciate you taking the time to comment. Bravo!

      reply to this comment >
  7. Pat says

    October 15, 2019 at 6:58 am

    I made the farmer’s market quiche last night for dinner and it was undoubtedly the BEST quiche I have ever made. Sauteing the vegetables first made all of the difference! The amount of spices and herbs you suggested made the quiche perfect! My husband loved it as much as I did.

    reply to this comment >
    • Tricia Buice says

      October 15, 2019 at 9:32 am

      Thank you so much Pat! We love this quiche for any meal of the day. So happy you tried it and appreciate you coming back and letting us know how it turned out for you. Yea for happy husbands!

      reply to this comment >
  8. Katherine says

    June 18, 2019 at 8:02 pm

    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.

    reply to this comment >
    • Tricia Buice says

      June 19, 2019 at 10:01 am

      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.

      reply to this comment >
  9. Cindy Olivier says

    May 19, 2019 at 8:23 pm

    I’m making this beautiful quiche for someone who is gluten free. Do you think it will set okay without the flour?

    reply to this comment >
    • Tricia Buice says

      May 20, 2019 at 12:48 am

      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!

      reply to this comment >
    • Sherry says

      January 5, 2021 at 11:45 am

      Hi…I am gluten free & dairy free. I made this using no flour (didn’t want to take a chance with gf flour) and I used almond milk, but only about 1/2 cup. I also used dairy free shredded cheddar cheese and it was BY FAR the best quiche I have ever had. Oh, and I used a gf pie shell. DELICIOUS!!

      reply to this comment >
      • Tricia Buice says

        January 5, 2021 at 4:05 pm

        So glad this worked for you with the changes Sherry! Load up on the vegetables and enjoy 😉

        reply to this comment >
  10. Page Lee Candler says

    January 10, 2019 at 11:22 pm

    Can’t wait to prepare many of these recipes! So glad I found these pins! Looking forward to more.

    reply to this comment >
    • Tricia Buice says

      January 11, 2019 at 7:20 am

      Thanks Page – so happy to have you here! Let me know if I can help in any way 🙂

      reply to this comment >
  11. Leslie Lang says

    July 28, 2016 at 4:05 pm

    Could you make this with a 9-in crust in a pie pan?

    reply to this comment >
    • Tricia Buice says

      July 29, 2016 at 2:29 am

      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!

      reply to this comment >
      • Alina says

        June 26, 2019 at 5:48 am

        Done! Super tasty! Thank you

        reply to this comment >
        • Tricia Buice says

          June 26, 2019 at 8:01 am

          Outstanding! Thanks Alina!

          reply to this comment >
    • Jetta says

      August 22, 2020 at 4:22 pm

      I will try the 11″ quiche pan next time but I made 1 1/2 the egg mixture and put everything in 2-9″ in premade pie crusts from the freezer section and it was the perfect amount. The way the pie crust tapers in really does make the 9″ crust smaller. It was delicious!!

      reply to this comment >
      • Tricia Buice says

        August 23, 2020 at 7:47 am

        Thanks Jetta!

        reply to this comment >
  12. Chrissie S. says

    May 7, 2016 at 9:15 pm

    My husband is making me this for Mother’s Day. I am so excited!

    reply to this comment >
    • Tricia Buice says

      May 8, 2016 at 8:32 am

      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.

      reply to this comment >
  13. Emily | OatandSesame.com says

    April 25, 2016 at 5:55 pm

    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!

    reply to this comment >
    • Tricia Buice says

      April 25, 2016 at 9:29 pm

      Thanks Emily – We really enjoy this quiche – and hope your garden does well!

      reply to this comment >
  14. Keith @ How's it Lookin? says

    April 25, 2016 at 5:16 pm

    I gotta try this. The zucchini with it sounds tasty, thanks for the idea

    reply to this comment >
  15. Mimi says

    April 24, 2016 at 9:49 pm

    Wow. Wow. Wow. That’s the prettiest quiche I’ve ever seen!!!

    reply to this comment >
    • Tricia Buice says

      April 25, 2016 at 7:36 am

      You are so sweet Mimi – it sure was tasty!

      reply to this comment >
  16. Karen (Back Road Journal) says

    April 24, 2016 at 4:47 pm

    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.

    reply to this comment >
    • Tricia Buice says

      April 24, 2016 at 5:41 pm

      Outstanding Karen! We love tomatoes and they really shine in this quiche. Have a wonderful week!

      reply to this comment >
  17. Liz says

    April 22, 2016 at 11:05 am

    Just gorgeous, Tricia! Now I don’t need to wait till August to make a tomato tart!

    reply to this comment >
    • Tricia Buice says

      April 23, 2016 at 8:02 am

      Thank you so much Liz – enjoy 🙂

      reply to this comment >
  18. cheri says

    April 22, 2016 at 8:55 am

    Hi Tricia, zucchini, red onion and tomatoes are such a perfect combo, love everything about this quiche. Have a wonderful week-end.

    reply to this comment >
    • Tricia Buice says

      April 23, 2016 at 8:02 am

      You are so right Cheri – some of my favorite summer food!

      reply to this comment >
  19. Sara says

    April 21, 2016 at 10:00 pm

    This is so pretty, I just keep staring at it! What a great way to showcase fresh produce!

    reply to this comment >
    • Tricia Buice says

      April 23, 2016 at 8:03 am

      Thank you Sara – zucchini tomatoes and onions are summer staples in our house. Can’t wait for our garden to come in!

      reply to this comment >
  20. Karen says

    April 21, 2016 at 8:54 pm

    Oh my gosh Tricia, these dishes are as beautiful as I’m sure they are delicious. Mouthwatering I would have to say. Lovely photos.

    reply to this comment >
    • Tricia Buice says

      April 21, 2016 at 9:25 pm

      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!

      reply to this comment >
  21. Becky Green says

    April 21, 2016 at 5:37 pm

    OH, this looks SO GOOD, Tricia! Our Fresh Farm Eggs will do NICELY with this! 😉 Making out a grocery list for Hubby!!! 😉

    reply to this comment >
    • Tricia Buice says

      April 21, 2016 at 8:50 pm

      Lucky duck with the farm fresh eggs 🙂 Enjoy and have a wonderful weekend Becky!

      reply to this comment >
  22. monique says

    April 21, 2016 at 5:10 pm

    Sunshine..on my shoulders..

    makes me happy…..

    John Denver~

    Your quiche is like that .:)

    reply to this comment >
    • Tricia Buice says

      April 21, 2016 at 8:51 pm

      I love that song and was always a JD fan. Thanks Monique! Happy weekend

      reply to this comment >
  23. Susan says

    April 21, 2016 at 4:50 pm

    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!

    reply to this comment >
    • Tricia Buice says

      April 21, 2016 at 8:51 pm

      We just love our garden produce but still have a lot of work to do before planting. Have a great weekend Susan – thanks!

      reply to this comment >
  24. Robyn @ Simply Fresh Dinners says

    April 21, 2016 at 3:10 pm

    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!

    reply to this comment >
    • Tricia Buice says

      April 21, 2016 at 8:52 pm

      Thank you so much Robyn – have a lovely weekend!

      reply to this comment >
  25. Larry says

    April 21, 2016 at 11:55 am

    Looks excellent Tricia – makes me want to head for the local FM.

    reply to this comment >
    • Tricia Buice says

      April 21, 2016 at 12:17 pm

      Thanks Larry – hope you are enjoying a great trip!

      reply to this comment >
  26. Monica says

    April 21, 2016 at 10:32 am

    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.

    reply to this comment >
    • Tricia Buice says

      April 21, 2016 at 12:17 pm

      Thank you Monica! Don’t you just love a bustling farmers’ market? I can’t wait for the rest of the goodies!

      reply to this comment >
  27. Jennifer @ Seasons and Suppers says

    April 21, 2016 at 8:21 am

    Absolutely beautiful and I love quiche! I’m over-due for making one though, so I will be adding this to the menu soon 🙂

    reply to this comment >
    • Tricia Buice says

      April 21, 2016 at 12:16 pm

      Aww thanks so much Jennifer! We just love a good quiche too especially with fresh veges 🙂

      reply to this comment >
  28. [email protected]'s Recipes says

    April 21, 2016 at 12:21 am

    Can I come over for the lunch, Tricia? Gosh..this quiche looks so darn GREAT!!

    reply to this comment >
    • Tricia Buice says

      April 21, 2016 at 6:17 am

      Come on over Angie – we’ll have a nice long visit and enjoy a delicious quiche 🙂

      reply to this comment >
  29. sue | theviewfromgreatisland says

    April 20, 2016 at 10:46 pm

    Great minds think alike, I just finished shooting a quiche! Yours is almost too pretty to eat — it looks like Modern art 🙂

    reply to this comment >
    • Tricia Buice says

      April 21, 2016 at 6:17 am

      Thanks Sue!

      reply to this comment >

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