There’s nothing quite like a homemade farm quiche—warm, savory, and welcome at just about any time of day. This version starts with a flaky, pre-baked crust and gets filled with roasted zucchini, sweet red onion, sun-dried tomatoes, and tangy goat cheese, all set in a rich, herby custard. It’s simple to prep, feels a little special, and works just as well for brunch as it does for lunch or a lazy weekend dinner.
Quiche is one of my favorite recipes to play around with because it’s so easy to customize based on what you have on hand—or what you’re craving. You can swap in just about any veggie, cheese, or protein to create a whole new flavor combo.
Customizing Your Quiche
One of the best things about quiche is how easy it is to make it your own. This farm-style version leans fresh and veggie-forward, but swapping ingredients is encouraged.
One of my favorite variations uses asparagus, caramelized onions, crispy bacon, and a blend of Swiss and Gruyère cheese for a deeper, more savory profile. Other great mix-ins include sautéed mushrooms, spinach, roasted bell peppers, sharp cheddar, or leftover ham.
Notes From the Kitchen
The key rule: always pre-cook your fillings. This removes excess moisture and concentrates flavor, which keeps the custard silky instead of watery.
Tart Pans: Using a tart pan with a removable bottom. It makes releasing the quiche so much easier and keeps the crust edges looking clean and professional.
Give it a Rest: Quiche slices best after resting for 10–15 minutes
Farm Quiche
Equipment
- 9'' tart pan with a removable bottom
Ingredients
- 1 pie crust, thawed
- 1 zucchini, sliced into ½-inch half rounds
- ½ cup red onion, chopped
- ½ cup pancetta, cubed
- ⅓ cup sun-dried tomatoes, chopped
- 4 eggs, large
- 1 cup half-and-half
- 1 tbsp garlic salt
- 1 tsp black pepper, freshly ground
- ½ tsp paprika
- fresh basil, chopped
- ½ cup goat cheese, crumbled
Instructions
Blind Bake Your Pie Crust
- Preheat your oven to 375°F.
- Roll out and press your pie dough into a 9-inch quiche pan. Prick the bottom all over with a fork. Line with parchment paper or foil and fill with pie weights.
- Bake for 15 minutes, then remove the weights and parchment and bake for another 5–7 minutes until lightly golden. Set aside to cool slightly before filling.
Make Quiche
- Preheat oven to 350°F
- Heat olive oil in a skillet over medium heat. Add zucchini, pancetta, and red onion, cooking for about 5–6 minutes until softened. Remove from heat and set aside.
- In a large bowl, whisk together eggs, half-and-half, garlic salt, pepper, paprika, and chopped basil until smooth.
- Scatter the sautéed zucchini, red onion, pancetta, and sun-dried tomatoes evenly into the pre-baked crust. Pour the custard mixture over the top, then sprinkle goat cheese across the surface.
- Bake for 30 minutes, or until the center is just set and the top is lightly golden. A knife inserted near the center should come out clean.
- Let the quiche cool for at least 10 minutes before slicing.
