Veggie Summer Vegetable Quiche

I’ve been making this summer vegetable quiche on repeat lately, and it’s become my go-to brunch dish when zucchini and tomatoes are at their peak. There’s something so satisfying about ribboning fresh zucchini into a custard of eggs and cream, then watching it all bake into a fluffy, golden quiche. It’s easy enough for a lazy weekend morning but impressive enough to serve to guests—trust me, everyone always asks for the recipe!

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 730-820
• Protein: 49-55 g
• Fat: 53-60 g
• Carbohydrates: 16-20 g

Ingredients

For the base:

• 1 tbsp olive oil
• 10 large eggs
• 1/3 cup whole milk or heavy cream
• 1 tsp salt
• 3/4 tsp pepper
• 3/4 tsp garlic powder
• 1/4 tsp red pepper flakes

For the filling:

• 1 medium zucchini (peeled into ribbons)
• 1 1/2 handfuls grape tomatoes (halved)
• 1 handful fresh basil (chopped)
• 1/4 cup grated parmesan cheese

Step 1: Prepare the Oven and Pie Dish

• 1 tbsp olive oil

Preheat your oven to 400°F.

While it heats, lightly coat a 9-inch pie dish with olive oil, making sure to cover the bottom and sides evenly.

This prevents sticking and helps the quiche release cleanly after baking.

Step 2: Prepare the Vegetables

• 1 medium zucchini
• 1 1/2 handfuls grape tomatoes
• 1 handful fresh basil

While the oven preheats, prepare all your vegetables: peel the zucchini into thin ribbons using a vegetable peeler or mandoline, halve the grape tomatoes, and chop the fresh basil.

I find it helpful to keep the zucchini ribbons on a paper towel to remove excess moisture—this prevents the quiche from becoming watery during baking.

Step 3: Make the Egg Custard Base

• 10 large eggs
• 1/3 cup whole milk or heavy cream
• 1 tsp salt
• 3/4 tsp pepper
• 3/4 tsp garlic powder
• 1/4 tsp red pepper flakes

In a large bowl, whisk together the eggs and milk until well combined and slightly frothy.

Add the salt, pepper, garlic powder, and red pepper flakes, whisking until the seasonings are evenly distributed.

This creates a smooth, well-seasoned custard that will cook into a tender quiche.

Step 4: Assemble the Quiche

• egg custard mixture from Step 3
• zucchini ribbons from Step 2
• halved tomatoes from Step 2
• chopped basil from Step 2
• 1/4 cup grated parmesan cheese

Pour the egg custard mixture from Step 3 into the prepared pie dish.

Gently arrange the zucchini ribbons from Step 2 on top, distributing them evenly so they distribute the vegetables throughout the quiche rather than clumping in one area.

Scatter the halved tomatoes and chopped basil over the surface, then sprinkle the grated parmesan cheese on top.

I like to press the vegetables down slightly so they stay submerged during baking.

Step 5: Bake Until Golden and Set

Place the quiche in the preheated 400°F oven and bake for 30 minutes, until the eggs are set but still slightly jiggly in the very center, and the top is golden brown.

The quiche will continue to cook slightly as it cools, so don't overbake or it will become tough and rubbery.

Step 6: Cool and Serve

Remove the quiche from the oven and let it rest for 5-10 minutes before slicing.

This allows the custard to set fully and makes it easier to cut clean slices.

Serve warm or at room temperature.

Veggie Summer Vegetable Quiche

Delicious Veggie Summer Vegetable Quiche recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 6 slices

Calories: 775

Ingredients Method

Ingredients

  

For the base:

• 1 tbsp olive oil
• 10 large eggs
• 1/3 cup whole milk or heavy cream
• 1 tsp salt
• 3/4 tsp pepper
• 3/4 tsp garlic powder
• 1/4 tsp red pepper flakes

For the filling:

• 1 medium zucchini (peeled into ribbons)
• 1 1/2 handfuls grape tomatoes (halved)
• 1 handful fresh basil (chopped)
• 1/4 cup grated parmesan cheese

Method

 

1. Preheat your oven to 400°F. While it heats, lightly coat a 9-inch pie dish with olive oil, making sure to cover the bottom and sides evenly. This prevents sticking and helps the quiche release cleanly after baking.
2. While the oven preheats, prepare all your vegetables: peel the zucchini into thin ribbons using a vegetable peeler or mandoline, halve the grape tomatoes, and chop the fresh basil. I find it helpful to keep the zucchini ribbons on a paper towel to remove excess moisture—this prevents the quiche from becoming watery during baking.
3. In a large bowl, whisk together the eggs and milk until well combined and slightly frothy. Add the salt, pepper, garlic powder, and red pepper flakes, whisking until the seasonings are evenly distributed. This creates a smooth, well-seasoned custard that will cook into a tender quiche.
4. Pour the egg custard mixture from Step 3 into the prepared pie dish. Gently arrange the zucchini ribbons from Step 2 on top, distributing them evenly so they distribute the vegetables throughout the quiche rather than clumping in one area. Scatter the halved tomatoes and chopped basil over the surface, then sprinkle the grated parmesan cheese on top. I like to press the vegetables down slightly so they stay submerged during baking.
5. Place the quiche in the preheated 400°F oven and bake for 30 minutes, until the eggs are set but still slightly jiggly in the very center, and the top is golden brown. The quiche will continue to cook slightly as it cools, so don't overbake or it will become tough and rubbery.
6. Remove the quiche from the oven and let it rest for 5-10 minutes before slicing. This allows the custard to set fully and makes it easier to cut clean slices. Serve warm or at room temperature.