Zucchini and Tomato Quiche: A Flavourful Vegetarian Delight

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

cheese

🥗Healthier: nutritional yeast

💰Cheaper: cottage cheese

Nutritional yeast adds flavor without dairy

Preheat the oven to 375°F.

Using a vegetable peeler, shave long ribbons from zucchini.

In a large bowl with a handheld mixer, beat the eggs, sour cream, herbs and salt until completely combined, about 2 minutes.

Use a 9 inch pie dish for this recipe. Roll the puff pastry and cut it 2.5 inches larger than the pie size. Transfer to the pie dish and crimp the edges. Cover all of the walls and cut the extra dough.

Arrange the zucchini on top of the dough, allocate the tomatoes in between. Cover with cheese and add the mixture evenly to the pie dish.

Transfer the pie dish to an oven safe tray, and bake for 45 minutes or until the egg mixture is firm and the crust is golden brown.

Remove the quiche from the pie dish and slice it. Quiche can be served cold or at room temperature.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens