Dieser Beitrag ist auch verfügbar auf:
Deutsch
This quiche with tomato and zucchini pie crust is so fruity, juicy, creamy, tender and delicious. It tastes great both warm and cold and is ideal for lunch or dinner. It is also vegetarian, summery and easy to prepare with ordinary ingredients. You can find a detailed tomato quiche recipe with the exact quantities and step-by-step instructions below.
Zucchini pie crust instead of shortcrust
The special thing about this tomato quiche is its pie crust. Instead of the traditional shortcrust pastry, it consists mainly of zucchini, a little carrot and a little flour. This makes it juicy, fruity and healthier than the classic pie crust from shortcrust dough.
If you are looking for more vegetarian recipes with zucchini, try the zucchini fritters, the hearty rice casserole with zucchini or the baked zucchini.
Which tomatoes for the quiche?
Any type of tomato is suitable for this quiche. The important thing is that they are tasty, aromatic and ripe.
I used a mixture of normal-sized tomatoes and small cherry tomatoes. Alternatively, you can use just one variety. The quiche is particularly pretty with a mixture of tomatoes in different colors, such as red, yellow, orange and green.
Spices and herbs of your choice
You can refine both the pie crust and the filling for the tomato quiche with spices and herbs of your choice, similar to the pumpkin pasta bake or the zucchini omelet. I only used salt and black pepper in the classic way.
You can season the egg milk filling with a small amount of nutmeg, similar to the potatoes au gratin or the cauliflower broccoli casserole. A little rosemary also goes well with it.
When is tomato quiche done?
The tomato quiche needs about 25 – 30 minutes in the oven after the pie crust has been pre-baked. It is done when it is no longer wobbly in the middle. If the edges start to brown before the middle is cooked, you can cover it with baking paper.
Leave the quiche to rest for about 10 – 15 minutes after taking it out of the oven. It will then be easier to cut.
How to serve and store
The tomato quiche with zucchini pie crust tastes delicious hot or cold, just like the piroshki with egg and leek filling, the vegetable fritters, the zucchini cottage cheese casserole, the shortbread tarts with tomato filling or the Russian pirog with white cabbage. You can serve it as a light main meal. It can also be served as an appetizer.
Cut the leftover quiche into pieces and pack them in a food storage box. Store in the fridge for 2-3 days.
This tomato quiche is
- fruity,
- juicy,
- creamy,
- tender,
- spicy,
- very tasty,
- summery,
- aromatic,
- vegetarian,
- with lots of vegetables,
- with zucchini pie crust,
- with cheese,
- a colorful eye-catcher,
- delicious hot and cold,
- quick and easy to prepare,
- ideal as a main course or appetizer.
How to make tomato quiche: tips and tricks
- Use delicious ripe tomatoes for the recipe. You can use any variety you like.
- Season the vegetable mixture for the pie crust and the egg milk mixture for the filling with herbs and spices of your choice.
- You don’t need to leave the zucchini pie crust to cool after pre-baking, you can spread the filling on top immediately afterwards.
Have you made vegetarian tomato quiche using this recipe? I look forward to your results, your star rating and your comment below on how it turned out and how you liked it.
Try these other recipes with tomatoes:
- Stuffed tomatoes vegetarian – with cream cheese and bulgur
- Tomato puff pastry – puff pastry bites with tomatoes
- Creamy vegan tomato soup – with fresh tomatoes
Tomato quiche with zucchini pie crust
Equipment
- Ø 28 cm pie pan
Ingredients
for the pie crust
- 700 g zucchini
- 100 g carrots
- 60 g flour
- 40 ml vegetable oil
- 1.5 tsp salt or to taste
for the filling
- 280 g tomatoes (2 medium-sized tomatoes)
- 120 g cherry tomatoes (approx. 8 cherry tomatoes)
- 3 eggs
- 150 ml milk
- 70 g grated cheese
- salt to taste
- black pepper to taste
to serve
- fresh parsley
Instructions
Preparation of the pie crust
- Grate zucchini and carrots with a fine grater and place them in a bowl. Sprinkle the vegetables with approx. 1.5 teaspoons of salt, stir and leave to infuse for 20 minutes.
- Place the vegetables in a cheese cloth and squeeze out the juice thoroughly.
- Mix the vegetables with flour and vegetable oil in a mixing bowl.
- Spread the vegetable mixture evenly over the base and sides of the pie pan and press down.
- Pre-bake the zucchini pie crust in a preheated oven at 356 °F (180 °C) for approx. 20 minutes.
Preparation of the filling
- Beat eggs in a mixing bowl.
- Pour in milk and mix, seasoning with salt and black pepper.
- Cut tomatoes into slices, halve cherry tomatoes.
Preparation of the tomato quiche
- Sprinkle the zucchini pie crust in the pie pan with grated cheese, spread the tomato slices and cherry tomato halves on top.
- Pour the egg milk mixture over the tomatoes.
- Bake the quiche with tomato in a preheated oven at 356 °F (180 °C) for approx. 25 - 30 minutes until it is no longer wobbly in the middle.
- Leave the tomato quiche to rest at room temperature for about 10 - 15 minutes and then serve sprinkled with fresh parsley.
Notes
- Use delicious ripe tomatoes for the recipe. You can use any variety you like.
- Season the vegetable mixture for the pie crust and the egg milk mixture for the filling with herbs and spices of your choice.
- You don't need to leave the zucchini pie crust to cool after pre-baking, you can spread the filling on top immediately afterwards.
- Note the detailed tips and tricks for making the tomato quiche at the top of the article.
If you are using Pinterest, you can pin the following picture:
