Thursday, September 22, 2016

Tomatoes And Zucchini With Basil Quiche


It's the perfect summer breakfast, lunch or dinner. It's a great, easy recipe which looks lovely and tastes delicious every time. They're nice warm but much better cold once the filling has set.


  • 500 gr of package refrigerated pie crusts
  • 4 large eggs
  • 1 cup milk
  • 2 teaspoons olive oil
  • 500 gr of zucchini, halved and sliced
  • 1 small onion, thinly sliced
  • 150 gr of fresh corn,
  • 150 gr of fresh basil, chopped
  • 1/2 cup shredded cheese
  • pinch of salt
  • fresh ground pepper
  • 200 gr of assorted cherry tomatoes, halved


Preheat oven to 200º C. Press crust into a 23 cm quiche pan, prick crust, and bake for 10 minutes or until lightly browned. Let cool.

Saute zucchini and onions in hot oil in a large skillet over medium heat until tender and onions become translucent. In a large bowl whisk together the eggs and milk. Add the zucchini and onion, corn, cheese, fresh basil, salt and pepper and mix well. Pour the egg mixture into the precooked crust. Sprinkle the tomatoes on top of the egg mixture.

Bake for 30 minutes until the center is set and a toothpick comes out clean. If the crust begins to brown too quickly, cover the edge with a ring of foil and continue baking. The center will be set, but have the barest jiggle when shaken. When you insert a knife at the edge of the quiche, it will come out clean.

Allow to cool slightly before serving.

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