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Lazy Summer Veggie Quiche with Goat Cheese & Zucchini

This Lazy Summer Veggie Quiche is the perfect make-ahead meal for hot days. Fresh zucchini, juicy cherry tomatoes, and creamy goat cheese make it a quick, satisfying dish. Enjoy it warm or cold. It's a crowd-pleaser, either way!
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Baked summer veggie quiche with roasted tomatoes and bubbly cheese on a black wire rack
5 from 1 vote
Prep Time:15 minutes
Cook Time:50 minutes
Total Time:1 hour 5 minutes
Servings:8 slices
Calories:321kcal
Equipment
Ingredients
  • 1 batch Easiest Sourdough Pie Crust - (made with Kamut flour, see Notes)
  • 1 cup chopped cherry tomatoes
  • 2 cups small-diced zucchini
  • 1 shallot, chopped - (approx. 1/4 cup)
  • ½ cup grated cheese, divided - (see Ingredients for suggestions)
  • ¾ cup soft goat cheese
  • ¼ cup water
  • 5 large eggs
  • ¾ tsp fine table salt
  • pepper - (to taste)
  • 2 tbsp chopped fresh herbs - parsley, basil, thyme etc. (or 2 tsp dried)
Instructions

Preheat Oven and Roll Out Crust:

  • Preheat the oven to 220°C (425°F). Preheat a baking sheet on the lowest oven rack. Roll out the pie crust and transfer it to the pan. Tuck the lined pan into the fridge while you prepare the veggies and filling.

Prepare Veggies and Filling:

  • Chop zucchini into small cubes, halve cherry tomatoes, mince shallot, and grate the cheese. Set all ingredients aside. Finely chop fresh herbs, if using. In a large bowl or measuring jug, whisk together goat cheese, water, eggs, salt, pepper and herbs.

Assemble Quiche:

  • Remove the chilled pan from the fridge. Sprinkle half of the grated cheese across the bottom. Equally spread the chopped zucchini across the cheese, followed by the chopped tomatoes. Whisk the filling again and carefully pour into the crust. Sprinkle the chopped shallot across the top, followed by the rest of the grated cheese.

Bake and Cool:

  • Carefully transfer the pan onto the preheated baking sheet in the oven. Bake for 40-45 minutes, or until the crust is browned and deeply golden, and the filling is set in the middle.
  • Transfer to a cooling rack and let cool for at least 30 minutes before serving.
Notes
  • I recommend using my Easiest Sourdough Pie Crust Recipe, made with freshly milled Kamut flour (or store-bought whole grain Kamut flour). Use any other pie crust you love (store-bought or homemade).
  • Chill the rolled out crust in the tart pan in the fridge to reduce the risk of shrinking during baking.
  • If your tomatoes vary in size, keep some bigger ones for adding to the top. Tuck the smaller ones into the filling.
  • If you want to add a few halved tomatoes to the top, sprinkle them with a little extra salt, so they’ll bake down a little jammier.
  • Don’t overcrowd the center with veggies. It’s the part that takes longest to cook, so keep it clear.
  • Move the quiche up one rack in the oven, if your crust browns too quickly towards the end.
  • If you have one of those ovens with an overactive bottom heating element, bake your quiche on the lower middle rack.
  • Leftovers keep for up to 3-4 days, covered in the fridge.
  • If you bake sourdough at home, bake the quiche right after your loaf of bread (either in the early morning or late at night) and cool off in time for lunch. No need to heat the kitchen up twice.
Author: Sarah | Grains & Greens Kitchen
Calories: 321kcal
Tried this recipe?Let me know how it turned out!