Italian Tomato Zucchini Quiche

Italian Tomato Zucchini Quiche

  • Prep Time: 20 mins
  • Total Time: 58 mins
  • Servings: 6
  • About This Recipe

    “Very nice luncheon dish with a green salad & crusty rolls or try serving it with my Italian Cauliflower Salad. Nice tasty quiche.”


  • 2cupszucchini, skin on, thinly sliced
  • 1cuponion, thinly sliced
  • 2garlic cloves, minced(optional)
  • 3tablespoonsolive oil
  • 1teaspoonsalt
  • 2mediumtomatoes, peeled and chopped
  • 1cuptomato sauce
  • 1/4 teaspoondried oregano
  • 1/4 teaspoondried tarragon
  • 2cupssmall curd cottage cheese
  • 3eggs, beaten
  • 3/4 cupmilk
  • 1/2 cupmozzarella cheese, grated
  • 1 (10inch)pie shells, unbaked
  • Directions

  • In a large skillet sauté the zucchini, onions and garlic in the olive oil for 3 minutes; remove.
  • Simmer the tomatoes, tomato sauce and remaining herbs until tomatoes are soft; set aside.
  • Mix together the eggs, milk and cottage cheese; mix well.
  • Put zucchini mixture into the pie shell. Add egg/cheese mixture and only 4 tbsp of the tomato mix.
  • Bake in 350°F oven for 35 minutes.
  • Sprinkle on the cheese and return to the oven to melt the cheese.
  • Warm the tomato sauce and serve with the quiche wedges.
  • Reviews

  • “This was really great! I added all the tomato sauce instead of as a sauce over the finished product, I would not recommend doing it though, since then it was too runny.Followed the recipe, but I didn’t have any tarragon so I used 1 teas. Italian seasoning. It was fabulous, my husband was surprised that he liked it.”