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Cheese Quiche with Zucchini and Corn Recipe

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4.3 from 45 reviews

This easy cheese quiche combines fresh zucchini, sweet corn, and a blend of cheeses in a buttery pie crust, making it a versatile and delicious meal option for breakfast, lunch, or dinner. The sautéed garlic, onion, and vegetables add depth and flavor, while the creamy egg and milk mixture binds everything into a satisfying and hearty quiche perfect for any occasion.

  • Total Time: 1 hour 40 minutes
  • Yield: 1 9-inch quiche (serves 6)

Ingredients

Crust

  • 1 frozen 9-inch pie crust (standard size)

Vegetables

  • 1 ear corn, kernels cut off
  • 1 smaller zucchini, diced into bite-size chunks
  • 1/2 white onion, diced into small pieces
  • 3 cloves garlic, thinly sliced

Egg Mixture

  • 4 eggs
  • 1/3 cup milk
  • 1 cup shredded cheese (cheddar, mozzarella, or gruyere)
  • 1/4 cup olive oil
  • Sea salt and pepper to taste

Optional

  • Handful fresh herbs such as tarragon or thyme
  • Juice of 1 lemon

Instructions

  1. Preheat Oven: Preheat the oven to 375°F (190°C) to ensure it reaches the ideal temperature for baking the quiche evenly.
  2. Sauté Garlic and Onion: Place a large pan over medium heat. Once hot, add olive oil and sauté the thinly sliced garlic until it begins to turn golden brown, about 1 to 2 minutes. Add diced onion and turn heat to medium-high to continue cooking the onion, releasing its sweetness, for approximately 5 minutes.
  3. Cook Zucchini: Add the diced zucchini to the pan and season with salt to encourage excess moisture to drain out. Cook for about 10 minutes until the zucchini shrinks slightly and softens.
  4. Add Corn and Finish Vegetables: Stir in corn kernels and cook the mixture for another 10 minutes, allowing excess liquid to evaporate, concentrating the flavor. If using, add the juice of one lemon now to brighten the vegetable mixture.
  5. Prepare Egg Mixture: In a large bowl, whisk together the eggs and milk until smooth. Stir in the shredded cheese, fresh herbs if using, and season generously with salt and pepper to flavor the entire quiche well.
  6. Combine Ingredients: Add the sautéed vegetable mixture to the egg and cheese mixture, stirring to combine evenly.
  7. Assemble Quiche: Place the frozen pie crust on a sheet pan to catch any leaks. Pour the combined quiche filling evenly into the crust.
  8. Bake Quiche: Bake in the preheated oven for approximately 40 minutes, or until the filling is set and a toothpick or fork inserted in the center comes out clean. For extra cheese topping, sprinkle additional shredded cheese on top during the last 10 to 15 minutes of baking.

Notes

  • Using salt on zucchini helps remove excess moisture to keep the quiche from becoming soggy.
  • Fresh herbs like tarragon or thyme add an aromatic note but are optional based on preference.
  • Lemon juice brightens the flavor and balances the richness of the cheese and egg.
  • Keep an eye on the top during baking if adding extra cheese to avoid burning.
  • You can substitute the cheese blend with your favorite varieties as desired.
  • Make sure to fully thaw or use a pre-baked crust to avoid a soggy bottom.
  • Author: Amelia
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 25 minutes
  • Category: Breakfast, Lunch, Dinner
  • Method: Baking
  • Cuisine: American, French
  • Diet: Vegetarian

Find it online: https://recipesvibe.com/cheese-quiche-with-zucchini-and-corn-recipe/