Summer Tomato and Zucchini Quiche With Pesto

6 Servings
2 hr 10 min

I love the beautiful seasonal ingredients in this quiche. Tomatoes, zucchini and basil are all in abundance in the summer time. Is it just me or are the tomatoes this summer extra delicious? Another thing I love about this savory summer tart is how easy it is to put together. It calls for store-bought pesto and pre-made pie crust. By all means, if you’re in the mood to make your own pesto from an overgrown basil plant in your garden or you want to go that extra mile and make your own pie crust, please go right ahead. But as is, this recipe is super simple, uses fresh, seasonal ingredients and comes out looking like a piece of art.

I’m an eat quiche for any meal of the day kinda gal. Add a little mixed greens on the side and you have yourself a perfect lunch or light dinner.

Summer Tomato and Zucchini Quiche With Pesto

Recipe details

  • 6  Servings
  • Prep time: 30 Minutes Cook time: 45-55 Minutes Total time: 2 hr 10 min
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  • 1 pre-made 9-inch pie crust
  • ¼ cup store bought pesto
  • 1 pint cherry tomato medley
  • 1 ½ cup shredded zucchini
  • ¾ cup shredded mozzarella low-moisture
  • 1 tbsp fresh basil
  • 1 tbsp fresh oregano
  • 3 large eggs
  • ⅓ cup heavy cream
  • ½ tsp kosher salt
  • ½ tsp ground black pepper


Pre-bake the crust

Preheat oven to 350°F.
Line the pie crust with aluminum foil and fill with pie weights, rice or dry beans.
Bake for 10-15 minutes, until edges begin to brown.
Remove pie from oven. Remove foil and weights carefully. Set oven temp to 375°F.

Prep the produce

While the pie crust pre-bakes, wash produce.
Trim the ends off of the zucchini. Using the wide side of a box grater, grate the zucchini until you have 1 ½ cups worth.
Place the grated zucchini in a fine mesh sieve. Add ¼ tsp of kosher salt and mix. Let sit for about 15 minutes and then wring dry with a kitchen towel to remove as much moisture as possible.
Slice the tomatoes in half or quarters depending on size.
Roughly chop the fresh herbs until you have a tbsp of each.

Make the filling

In a medium sized bowl, whisk together the eggs, cream, remaining ¼ tsp salt, pepper and herbs.
Mix in ¼ cup of the mozzarella and the zucchini.

Assemble quiche and bake

Spread the pesto evenly on the bottom of the pre-baked pie crust.
Sprinkle ½ cup of mozzarella evenly over pesto.
Next add the zucchini filling mixture.
Arrange sliced tomatoes on top pushing each about halfway into the filling mixture.
Bake at 375°F for about 45-55 minutes. Remove from oven when the quiche is lightly browned and the center no longer wobbles. If the quiche is nicely browned, but not yet set, cover with aluminum foil and continuing baking.
Let cool at least 15 minutes before serving.


  • Feel free to use whatever fresh herbs you have on hand for this quiche.
  • In order to avoid a soggy quiche, it is very important to get low-moisture shredded mozzarella and to remove as much water from the zucchini as possible.
Better than Zest | Alex
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