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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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Farmers' Market Quiche
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 ½-inch thick slices and drained on a paper towel
- 1 tablespoon olive oil
- 2 small zucchini sliced ½ inch thick
- ¼ of a red onion sliced thin
- 4 large eggs
- 1 cup half-and-half or whole milk
- ¼ cup unbleached all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon dry powdered mustard
- ½ teaspoon fresh ground pepper
- ¼ 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 375°F.
- 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
Nutrition
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
Lorrie Jo
I made three different quiches this morning and this one was the absolute best! Great flavor! I used a frozen pie crust because the pie crust suggested didn’t work for me — I live in Denver and I think I needed more water. Anyway, this recipe was delicious!!
Tricia Buice
Thank you Lorrie! Sorry you had trouble with the crust. I’m not sure about the adjustments for high altitude. Glad you enjoyed it, however. Thanks for commenting.
Jennie
I’m making your quiche this weekend. I bought the 11” tart pan you suggested. I’m also going to attempt your pie crust which I’m never successful at doing. Shows the confidence I have in you ! My question …you state that pie crust recipe makes two 9” crusts. If I divide equally in order to use one and freeze the other , will it fit in this 11” tart pan? Thank you so much.
Tricia Buice
Hi Jennie! You are too sweet ❤️ Thank you for the kind comment. Yes, half the pie crust recipe will be enough to fit into the 11-inch tart pan. It won’t be as thick as a 9-inch pie crust but thick enough. That’s what I use and it works fine. Thanks for the great question.
Jennie
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.
Tricia Buice
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.
Cathy
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?
Tricia Buice
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!
Allison
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!
Tricia Buice
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 🙂
Marie
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!!
Tricia Buice
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 😉
Michelle
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.
Tricia Buice
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!!!
Andrea
This really is the best quiche (farmer’s market) I have ever eaten. Thank you so much for the recipe.
Tricia Buice
Thank you Andrea! So glad you tried the quiche and appreciate you taking the time to comment. Bravo!
Pat
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.
Tricia Buice
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!
Katherine
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.
Tricia Buice
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.
Cindy Olivier
I’m making this beautiful quiche for someone who is gluten free. Do you think it will set okay without the flour?
Tricia Buice
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!
Sherry
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!!
Tricia Buice
So glad this worked for you with the changes Sherry! Load up on the vegetables and enjoy 😉