I know a lot of people are looking for zucchini recipes right now, so I've got a great one for you. A yummy quiche made with very thinly sliced zucchini and fresh summer corn. The layer of sauteed zucchini arranged on top makes for a beautiful presentation. I saw this recipe at My I Have That Recipe? and adapted it slightly.
Corn and Zucchini Quiche
1 (9”) refrigerated pie crust
2 tsp olive oil
1 medium zucchini, sliced thinly (⅛”)
6 large eggs
½ cup corn kernels
2 oz. herbed goat cheese, crumbled
½ tsp dried dill
¼ tsp salt
Preheat oven to 375°. Coat a 9” pie plate or quiche pan with baking spray. Remove pie crust from fridge and let come to room temperature, about 15 minutes.
Heat oil in a large skillet over medium-high heat. Place about 20 slices of the zucchini in the pan in a single layer. Cook for a few minutes, or until zucchini is brown on one side. Flip and cook a few more minutes. Remove from pan and set aside.
Place eggs in a medium bowl and lightly beat. Add corn, goat cheese, dill, and salt. Roughly chop remaining zucchini slices and add them to the egg mixture. Stir well to evenly distribute.
Unroll pie crust and place inside the prepared pie plate. Pour egg mixture into pie crust. Arrange browned zucchini slices on the top. Bake for 30-40 minutes or until eggs are set. Let cool 10 minutes before serving.
Makes 6-8 servings.
Serving Size: 1/6 of quiche
Sat. Fat 5g
Vitamin A: 9%
Vitamin C: 7%
Nutritional information was calculated by me and will vary depending on the brand and variety of ingredients used.
Isn't it pretty? I just love how summery and fresh this quiche is. I didn't have any fresh corn the day I made this, so I used frozen. I'm sure it would be even better with fresh.
This made a lovely meatless meal for us served with salad and garlic bread.