Peoria's Garden Quiche

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-03-31 · Updated 2026-03-31

This french-inspired breakfast (vegetarian) ready in about 90 minutes combines all-purpose flour, cubed cold unsalted butter, salt into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 380 calories and feeds 8, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup all-purpose flour
• 1/2 cup, cubed cold unsalted butter
• 1/2 tsp salt
• 2 large eggs
• 1/2 cup milk
• 1 cup, grated zucchini
• 1 cup, grated yellow squash
• 1/4 cup, finely chopped red onion
• 1 tsp fresh thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 8 oz, softened cream cheese
• 3 large eggs
• 1/2 cup heavy cream

Instructions

1. Step 1: In a large bowl, mix flour and salt. Add cold butter and use a pastry blender until the mixture resembles coarse crumbs. Add eggs and milk, stirring until a dough forms. Chill for 30 minutes.
2. Step 2: Preheat oven to 375°F (190°C). Roll out the dough on a floured surface and transfer to a 9-inch tart pan. Trim and crimp the edges, then prick the bottom with a fork.
3. Step 3: In a large bowl, combine grated zucchini, yellow squash, red onion, thyme, salt, and pepper. Press the mixture through a sieve to remove excess moisture.
4. Step 4: In another bowl, beat cream cheese, eggs, and heavy cream until smooth. Fold in the vegetable mixture. Pour into the tart shell.
5. Step 5: Bake for 45-50 minutes until the crust is golden and the filling is set. Let cool slightly before slicing.