Zucchini Ribbon Quiche with Roasted Grape Tomatoes


This recipe has several inspirations, including the quiche from the Tartine Bakery in San Francisco. It is a mile high, with ribbons of greens layered within. To replicate it more easily at home, I’ve adapted a reliable and delicious Better Homes and Gardens recipe and studded it with basil-flecked home-made ricotta cheese (from melissav’s white pizza recipe). You can do this with a crust, but I chose not to. Instead, I layered zucchini ribbons around the sides. Happily, the ribbons also weave through each custardy slice in a beautiful fashion, much like the inspirational quiche from Tartine.

What you will need

1 1/2 - 2 medium zucchini, about 2 inches in diameter

3 Tbsp olive oil

1 medium onion, diced

½ tsp thyme leaves, chopped.

1 garlic clove, minced

4 beaten eggs

2 cups milk

1 tablespoon all-purpose flour

1 ½ cups ricotta cheese, well drained (see headnote above, but store-bought is also fine)

zest from ½ a lemon

2 Tbsp chopped basil

3 Tbsp grated parmesan cheese

1 pint grape or cherry tomatoes

1 Tbsp olive oil

salt and pepper


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