Zucchini & Tomato Quiche with Romesco Sauce & Arugula Salad

Zucchini & Tomato Quiche

with Romesco Sauce & Arugula Salad

40 MIN
4 Servings
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    From the Test Kitchen

    This crowd-pleasing quiche showcases zucchini, tomato, and melty fontina cheese all baked inside a flaky, golden brown crust. A side salad of peppery arugula and crunchy almonds––plus the savory romesco sauce we're drizzling on the quiche––brings it all together on a nutty note.
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    Dietary Information

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    Vegetarian
    • Nutrition
      PER SERVING
    • Calories
      690 Cals (est.)
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    fresh
    ingredients
    Zucchini & Tomato Quiche with Romesco Sauce & Arugula Salad
    Title
    • 4 Pasture-Raised Eggs
    • 1 Pie Crust
    • 2 Zucchini
    • 2 cloves Garlic
    • 4 oz Grape Tomatoes
    • 4 oz Arugula
    • 6 Tbsps Romesco Sauce (Contains Almonds)
    • 4 oz Fontina Cheese
    • 2 Tbsps Crème Fraîche
    • 1 Tbsp Red Wine Vinegar
    • 2 oz Sliced Roasted Red Peppers
    • ¼ cup Sliced Roasted Almonds
    • ¼ tsp Crushed Red Pepper Flakes
    time-saving
    tips & techniques
    Prepare the ingredients
    1 Prepare the ingredients

    Place an oven rack in the center of the oven; preheat to 425°F. Wash and dry the fresh produce. Quarter the zucchini lengthwise, then thinly slice crosswise. Halve the tomatoes. Peel and roughly chop 2 cloves of garlic. Grate the fontina on the large side of a box grater. 

    Cook the vegetables
    2 Cook the vegetables

    In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced zucchini. Season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned. Add the chopped garlic, halved tomatoes, and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring occasionally, 1 to 2 minutes, or until the vegetables are browned and softened. Turn off the heat. Taste, then season with salt and pepper if desired. 

    Assemble & bake the quiche
    3 Assemble & bake the quiche

    Crack the eggs into a large bowl; beat until smooth. Add the crème fraîche and grated fontina; whisk to thoroughly combine. Add the cooked vegetables. Season with salt and pepper; stir to combine. Place the pie crust on a sheet pan, leaving it in its tin. Carefully pour the filling into the crust. Bake 18 to 20 minutes, or until the crust is browned and the filling is set and cooked through. Remove from the oven and let stand at least 2 minutes before serving. 

    Finish & serve your dish
    4 Finish & serve your dish

    Meanwhile, roughly chop the peppers. In a large bowl, combine the vinegar and 2 teaspoons of olive oil; season with salt and pepper. Whisk to thoroughly combine. Just before serving, add the arugula, chopped peppers, and almonds. Toss to combine. Taste, then season with salt and pepper if desired. Serve the baked quiche with the salad on the side. Top the quiche with the romesco sauce. Enjoy!

    Tips from Home Chefs

    Prepare the ingredients
    1 Prepare the ingredients

    Place an oven rack in the center of the oven; preheat to 425°F. Wash and dry the fresh produce. Quarter the zucchini lengthwise, then thinly slice crosswise. Halve the tomatoes. Peel and roughly chop 2 cloves of garlic. Grate the fontina on the large side of a box grater. 

    2 Cook the vegetables

    In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced zucchini. Season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned. Add the chopped garlic, halved tomatoes, and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring occasionally, 1 to 2 minutes, or until the vegetables are browned and softened. Turn off the heat. Taste, then season with salt and pepper if desired. 

    Cook the vegetables
    Assemble & bake the quiche
    3 Assemble & bake the quiche

    Crack the eggs into a large bowl; beat until smooth. Add the crème fraîche and grated fontina; whisk to thoroughly combine. Add the cooked vegetables. Season with salt and pepper; stir to combine. Place the pie crust on a sheet pan, leaving it in its tin. Carefully pour the filling into the crust. Bake 18 to 20 minutes, or until the crust is browned and the filling is set and cooked through. Remove from the oven and let stand at least 2 minutes before serving. 

    4 Finish & serve your dish

    Meanwhile, roughly chop the peppers. In a large bowl, combine the vinegar and 2 teaspoons of olive oil; season with salt and pepper. Whisk to thoroughly combine. Just before serving, add the arugula, chopped peppers, and almonds. Toss to combine. Taste, then season with salt and pepper if desired. Serve the baked quiche with the salad on the side. Top the quiche with the romesco sauce. Enjoy!

    Finish & serve your dish
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