Tomato Zucchini Quiche
With its light and creamy filling, packed with tender zucchini slices and tangy cream cheese, this Tomato Zucchini Quiche is both comforting and refreshing. It’s a great option for a casual weekend brunch or a make-ahead meal you can enjoy throughout the week.
1h
Easy
Recipe Ingredients
Ingredients for the Dough
- 150 grams plain flour
- 1 teaspoon baking powder
- pinch of salt
- 2 tablespoons vegetable oil
- 3 tablespoons cream cheese
- 4 tablespoons milk
Ingredients for the Filling
- 300 grams zucchini
- 1 tablespoon vegetable oil
- Pinch of salt
- Ground black pepper to taste
- 300 grams cream cheese
- 2 tablespoons cornstarch
- 2 eggs
- 80 grams cheese, grated
- Red paprika to taste
- Oregano to taste
- 200 grams cocktail tomatoes
Methods
1. Preheat the Oven and Prepare the Tart Tin
Preheat the oven to 180°C (350°F) and grease a 26 cm (10″) diameter tart tin. Adjust the oven rack to the middle position of the oven.
2. Make the Dough
In a mixing bowl, combine 150 grams of plain flour with 1 teaspoon of baking powder and a pinch of salt. Stir to distribute the ingredients evenly.
Add 2 tablespoons of vegetable oil, 3 tablespoons of cream cheese, and 4 tablespoons of milk to the flour mixture. Stir for a few times until the mixture starts to come together. The dough will appear crumbly at first.
Once the mixture starts to form a dough, transfer it to a lightly floured surface. Knead the dough gently until it becomes smooth and elastic. If the dough is too sticky, add a bit more flour, and if it’s too dry, add more milk.
On a lightly floured surface, roll out the dough into a circle slightly larger than the tart tin. Gently transfer the rolled dough to the greased tart tin, pressing it into the base and up the sides.
Trim off any excess dough that overhangs the edges of the tin and prick the bottom lightly with a fork to prevent it from puffing up during baking. Place the tart tin with the dough in the refrigerator to cool while preparing the filling.
3. Make the Filling
For the filling, wash and thinly slice the zucchini. Add the zucchini slices and fry until soft and lightly golden brown, about 5-7 minutes.
Season the zucchini slices with salt and ground black pepper, then remove the frying pan from the heat. Set the zucchini aside to cool slightly.
In a mixing bowl, combine 300 grams of cream cheese, 2 tablespoons of cornstarch, 2 eggs, and 80 grams of grated cheese. Season the mixture with salt, ground black pepper, red paprika, and oregano. Stir to ensure even distribution of the ingredients.
Once the zucchini slices have cooled slightly, spread them evenly over the prepared dough in the tart tin. Pour the cream cheese mixture over the zucchini, spreading it evenly.
Wash and halve the cocktail tomatoes, arranging them on top of the cream cheese mixture with the cut side up.
4. Bake
Place the tart tin on the middle rack of the preheated oven. Bake the Tomato Zucchini Quiche for 30-40 minutes, or until the filling is set, and the top is lightly golden.
5. Serve
Once baked, remove the quiche from the oven, allowing it to cool approximately 10 minutes in the tart tin, so the filling can set. Next, carefully remove the Tomato Zucchini Quiche from the tin, slice into wedges, and serve warm. It pairs wonderfully with a fresh green salad or a light side dish.
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