haley’s summer quiche

Recipe type: Main dish
Prep time: 30 mins
Total time: 1 hour
Serve people:

We got the recipe from Goma friend Haley van Os , who shared it in the Goma Greens Recipe Group.


Pie crust

1½ cups flour

½ tsp salt

5 tbsp cold unsalted butter,

3 tbsp cold shortening

4 tbsp ice cold water


2 cups tomatoes, cut into ½-inch thick slices and drained on a paper towel

1 tbsp olive oil

2 small zucchini, sliced

¼ of a red onion, sliced

4 large eggs

1 cup half-and-half, or whole milk

¼ cup flour

½ tsp salt

¼ tsp dry mustard

½ tsp fresh ground pepper

1 tbsp fresh basil,

1 cup shredded Gruyere Cheese



In the bowl of a food processor, pulse the flour and salt to combine. Add the shortening and butter and pulse until the mixture resembles a coarse meal.

Add the water and pulse a few more times until it starts to come together. Do not over process.

Gather all the dough together and press into a disc. Wrap in plastic wrap and refrigerate for 1 hour or longer.

Place the dough a lightly floured work surface. Gently place the dough into an 11-inch tart pan with a removable bottom.

Pierce the bottom the crust a few times with a fork. Refrigerate the crust for 30 minutes.

Preheat the oven to 375 degrees. Remove the pie crust from the refrigerator and line with parchment paper and pie weights or dried beans. Bake the crust on the baking sheet for about 20 minutes.

Remove the parchment paper and pie weights or beans and set aside. Return the crust to the oven and bake another 10 minutes or until it starts to brown lightly.

Remove from the oven and set aside to cool while preparing the filling.


Heat the olive oil in a large skillet over medium heat. Add the zucchini in a single layer, season with salt and pepper and cook until lightly browned.

Remove to a plate and add the onion to the hot skillet. Cook for just a few minutes or until lightly browned but still crips.

Add the cooked onions to the zucchini and set aside. In a medium mixing bowl combine the eggs, half-and-half, flour, chopped basil, salt, pepper, and dry mustard. Whisk until well blended. Sprinkle the shredded cheese in the bottom of the baked crust.

Layer half the tomatoes and zucchini over the cheese. Gently pour the egg mixture over the vegetables. Top with the remaining tomatoes, zucchini and onions. Sprinkle with paprika and bake for 30 minutes or until the egg mixture is set in the center.

Tent the quiche with aluminum foil during baking if the crust browns too quickly. Remove from the oven and allow the quiche to cool for 10-15 minutes before serving.

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