Zucchini & Tomato Quiche

Happy 4th of July!

Here's a cheery and festive picnic item: zucchini and tomato quiche with cilantro and basil! Inspired by a recipe in the gorgeous Paris Boulangerie Patisserie: Recipes from Thirteen Outstanding French Bakeries, this recipe is contributed by Gerard Mulot.

This quiche was absolutely delicious! The zucchini are parboiled and lightly sauteed with butter and garlic and are quite rich in this recipe! The original recipe called for chervil, along with the cilantro and basil, but I didn't have any so I skipped it. I added crumbled goat cheese and simplified greatly by using a premade pastry shell.


Zucchini & Tomato Quiche:

1 9" deep premade pastry shell
1 tsp butter
1 garlic clove, minced
1 large zucchini, sliced 1/8"
1 roma tomato, cored and deseeded and chopped
2 tbsp chopped cilantro
4 large leaves basil, chopped
2 large eggs
1 -1/4 cup half & half
s & p
2 oz crumbled goat cheese

Preheat the oven to 375. Parboil the zucchini for 2 minutes and immediately cool in cold water to stop the cooking. Melt the butter in a skillet and saute the garlic for 1 minute. Add the zucchini and saute for 2 minutes.

Whisk together the eggs, half & half, and chopped herbs. Season.

Place the zucchini on the bottom of the pie crust, reserving 5 slices for the top (if desired). Scatter the chopped tomato on top of the zucchini, then the crumbled goat cheese on top of the tomatoes. Pour the custard over the vegetables and cheese and place reserved slices of zucchini on top of quiche.

Bake for 35-40 minutes, until custard is set.