Zucchini & Tomato Quiche

with Romesco Sauce & Arugula Salad

45 MIN

+$2.99/serving 4 Servings

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add Pancetta

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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Nutrition

PER SERVING
Calories

770 Cals (est.)

View Full Nutrition

fresh

ingredients

3 oz Diced Pancetta
4 Pasture-Raised Eggs
2 Zucchini
1 Pie Crust
2 cloves Garlic
6 Tbsps Romesco Sauce (Contains Almonds)
4 oz Arugula
4 oz Fontina Cheese
¼ tsp Crushed Red Pepper Flakes
2 Tbsps Crème Fraîche
½ lb Grape Tomatoes
2 oz Sliced Roasted Red Peppers
¼ cup Sliced Roasted Almonds
1 Tbsp Red Wine Vinegar

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients

Place an oven rack in the center of the oven; preheat to 400°F. Wash and dry the fresh produce. Quarter the zucchini lengthwise, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic. Halve the tomatoes. Grate the fontina on the large side of a box grater.

2 Cook the pancetta

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the pancetta. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and cooked through. Transfer to a paper towel-lined plate. Wipe out the pan.

3 Cook the vegetables

In the same pan, heat a drizzle 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.

4 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 pancetta and 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 22 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.

5 Make the salad & 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!