Tomato Quiche

A delicious tomato quiche is a perfect way to start any day. Paired with salty feta and buttery crust you can’t go wrong with this combo.


As the days to Christmas are quickly counting down and I feel like I have so much to do and so little time - is anyone else still needing to brave the mall? Plus have you even started to think about New Years? I feel like the days between Christmas and New Years are over in a flash and if you don’t plan it now it’s too late and you're stuck at home watching the ball drop (which I am more than ok with by the way).

So if you're like me and still have last minute things to pick up before the big day this quiche is the perfect brunch for getting out there and fighting the crowds! You can be better than me and make your own crust, but let’s be serious, it's the holidays, and who has time for that!

The one key step that you have to make sure that you do is allow your tomatoes to drain on a paper towel. Tomatoes can be so juicy that you really don’t want a watery mess of a quiche.

I hope you enjoy your last few days before Christmas and take at least a few minutes to relax and enjoy this magical season!


prep time 30 minutes

cook time 65 minutes

total time 1 hour 35 minutes

servings 4


1 small zucchini

4 white mushrooms

2 small shallots

6 cocktail tomatos (2 cups)

1 tbsp olive oil

1/4 cup flour

4 eggs

1 cup half + half

1/2 tsp salt

1/2 tsp dry mustard

1/2 tsp pepper

1/4 tsp cayenne pepper

1/4 tsp paprika

3/4 cup mozzarella

1/4 cup feta

1 ready made pie shell


Preheat oven to 400. Pre-bake your pie shell as directed on package (approx. 20 minutes). Set aside to cool.

Slice zucchini, mushrooms, shallots and tomatoes into 1/2 inch thick slices. Place tomatoes on paper-towel to allow juices to drain some of the juices so you don’t have a wet quiche. In a frying pan or grill pan heat one tablespoon of olive oil. Fry Zucchini, mushrooms and shallots until they just begin to soften.

In a medium bowl whisk together eggs, flour and spices until smooth and no lumps remain. Add in half and half and stir well.

To your pie shell add all of your grated mozzarella then layer in half of your tomatoes, mushrooms and zucchini. Pour over egg mixture then add remaining tomatoes, mushrooms, zucchini + shallots. Crumble feta over the top and bake 30-45 minutes or until the centre is firm and a knife comes out clean.