Zucchini Ribbon Quiche With Roasted Grape Tomatoes

Name: Zucchini Ribbon Quiche With Roasted Grape Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 - 2 medium zucchini, about 2 inches in diameter; 3 Tbsp olive oil; 1 medium onion, diced; 1/2 tsp thyme leaves, chopped.; 1 garlic clove, minced; 4 beaten eggs; 2 cups milk; 1 tablespoon all-purpose flour; 1 1/2 cups ricotta cheese, well drained (see headnote above, but store-bought is also fine); zest from 1/2 a lemon; 2 Tbsp chopped basil; 3 Tbsp grated parmesan cheese; 1 pint grape or cherry tomatoes; 1 Tbsp olive oil; salt and pepper

Servings: persons

1 1/2 - 2 medium zucchini, about 2 inches in diameter
3 Tbsp olive oil
1 medium onion, diced
1/2 tsp thyme leaves, chopped.
1 garlic clove, minced
4 beaten eggs
2 cups milk
1 tablespoon all-purpose flour
1 1/2 cups ricotta cheese, well drained (see headnote above, but store-bought is also fine)
zest from 1/2 a lemon
2 Tbsp chopped basil
3 Tbsp grated parmesan cheese
1 pint grape or cherry tomatoes
1 Tbsp olive oil
salt and pepper

1
Preheat oven to 350 degrees.
2
Slice zucchini lengthwise into thin strips. Your ribbons don't have to be perfect for this, I cut mine with just a chef's knife. You can also use a mandoline or a vegetable peeler.
3
Heat olive oil on medium high heat. Add diced onion, thyme, a pinch of pepper, and two big pinches of salt. Cook until onions are translucent, soft, and slightly browned. Add garlic and saute briefly. Take off heat and cool.
4
Mix together eggs, milk, 1 tsp of salt, and flour. Add cooled onions. Mix and set aside.
5
Mix together ricotta, basil, salt, and parmesan. Taste and add more salt, pepper, lemon zest, or parmesan to taste.
6
Drop 1 Tbsp of olive oil into a 9 inch round baking pan and coat the pan. Then, use excess oil to coat slices of zucchini as you line the outer rim. You can use thicker and longer slices of zucchini or layer thin slices. Add egg mixture. Then, drop spoonfuls of ricotta mixture into the egg mixture. Finally, weave remaining zucchini slices through the egg mixture in swirly patterns. Tuck some in at different angles so when you slice the quiche, you get some layered throughout. You might not need all of the zucchini, depending on how big they were. Sprinkle a little chopped basil and parmesan on top.
7
Bake at 350 degrees for 30--40 minutes until egg is set. The quiche shouldn't be sloshy, just slightly wiggly. Cool quiche for at least 10 minutes.
8
When quiche has about 10 minutes of cooking time left, toss tomatoes with oil and a generous sprinkling of salt. Bake 10-15 minutes while quiche is baking and cooling.
9
Serve a slice of quiche with roasted tomatoes, some freshly cut basil and a sprinkling of parmesan.

627

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 1/2 - 2 medium zucchini, about 2 inches in diameter, 3 Tbsp olive oil, 1 medium onion, diced, 1/2 tsp thyme leaves, chopped., and more.

Yes, Zucchini Ribbon Quiche With Roasted Grape Tomatoes falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!