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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!

 

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

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4.78 from 9 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
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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 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

Click HERE for our Perfect Pie Crust Recipe in 3-easy steps, with a helpful video too!
Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition

Calories: 283kcal | Carbohydrates: 18g | Protein: 11g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 111mg | Sodium: 406mg | Potassium: 334mg | Fiber: 2g | Sugar: 4g | Vitamin A: 831IU | Vitamin C: 15mg | Calcium: 230mg | Iron: 1mg

 

 

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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65 Comments

  1. Jennie says

    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.

    reply to this comment >

    • Tricia Buice says

      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.

      reply to this comment >

  2. Jennie says

    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

      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 >

  3. Cathy says

    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

      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 >

  5. Marie says

    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 >

  6. Michelle says

    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 >

  8. Pat says

    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

      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

      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 >

  24. Susan says

    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 >

  27. Monica says

    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 >

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