| Prep: 15 mins | Cook: 45 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 280 | 17g | 7g | 21g |
| sugars | fibre | protein | salt |
| 4g | 2g | 13g | 0.59g |
Why I Love Australian Zucchini and Tomato Quiche
There’s something truly special about this Zucchini and Tomato Quiche recipe I’ve borrowed from the land down under, blending some classic Australian cooking practices with my well-loved Italian twist. It’s a heartwarming dish that suits any meal of the day, be it breakfast, brunch, lunch or dinner. Plus, it’s filled with delicious, nutritious veggies, making it a healthy choice to boot.
Australian Inspiration with an Italian Twist
While I was raised cooking Italian-American dishes like spaghetti and meatballs, I’ve been fortunate to travel and taste unique dishes from all over the world. Australian cuisine has significantly influenced the way I cook today, embracing fresh, simple ingredients. This Zucchini and Tomato Quiche is inspired by the beautiful, light dishes I’ve tasted visiting the quaint Australian coastal towns. To give it my twist, I sprinkle some Italian seasonings, such as oregano and basil, which ties in nicely with the quiche’s rich, cheesy filling.
An Homage to Fresh Ingredients
This Zucchini and Tomato Quiche is an oversized love letter to fresh, quality ingredients. Paper-thin zucchini rounds, juicy cherry tomatoes, and hearty cheese make up the substantial filling. What stands out in this recipe is how the freshness of basil brings life to this dish. Australian dishes share the love for fresh ingredients with traditional Italian cuisine, a trait close to my culinary heart.
While this recipe may not have a named chef for inspiration, it definitely draws from the Australian influences in my cooking journey. A little grounding in Christine Bailey’s approach to Australian home cooking ensured I developed a healthy respect for the dishes I learned about.
In my family, dining experiences revolve around love, laughter, and close-knit interactions. Cooking isn’t just creating meals, but also about preserving traditions and making new ones. With every slice of this Zucchini and Tomato Quiche, the love in my kitchen travels to yours. From my family to yours, Buon appetito!
What You’ll Need
- 1 pre-made pie crust
- 2 tablespoons olive oil
- 1 medium-sized onion, finely chopped
- 2 medium-sized zucchini, sliced into thin rounds
- 1 cup cherry tomatoes, halved
- 4 large eggs
- 1 cup whole milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 tablespoon fresh basil, chopped
Method
Step One
Preheat your oven to 375 degrees F (190 degrees C). Following the package instructions, unroll the pre-made pie crust into a 9-inch pie pan. Set this aside for now.
Step Two
In a large skillet, heat the olive oil over medium heat. Once the oil is hot, add the finely chopped onion. Sauté the onion until it becomes soft and transparent.
Step Three
Add the sliced zucchini to the skillet with the onion. Continue to cook this over medium heat until the zucchini is tender. This should take about 5 minutes. Once the zucchini is tender, add the halved cherry tomatoes to the skillet and cook for an additional 2 minutes.
Step Four
In a large bowl, whisk together the eggs, milk, salt, and pepper. Stir in the sautéed vegetables from the skillet, along with the shredded cheddar cheese, shredded mozzarella cheese, and chopped fresh basil. Mix until everything is well combined.
Step Five
Pour the egg and vegetable mixture into the pie crust. Place the quiche into the preheated oven and bake for 35-40 minutes. The quiche is done when the center is set and the top is lightly browned.
Step Six
Once baked, remove the quiche from the oven and let it cool for 5-10 minutes before slicing and serving. Enjoy your Zucchini and Tomato Quiche!
