Meatless Monday. Brinner – or breakfast for dinner. Cheesy, ooey-gooey goodness. Whatever reason you need to make this sweet corn and zucchini quiche – run with it.
Bursting with ingredients that have a summertime flair – like gorgeous green zucchini or sweet corn cut off the cob – this sweet pie is easy to love.
Pair with another seasonal favorite, a side of our umami-rich mushrooms, cherry tomatoes, and asparagus .
Sweet Corn and Zucchini Quiche
- 5.0 stars
- 12h 30m
- 1h 30m
- 14h
Ingredients
For the quiche crust
- 1/2 c yogurt
- 1/2 c butter, softened
- 1 1/4 c sprouted wheat flour
- 1/2 c white flour, plus more to roll out dough
- 1 tsp. coarse sea salt
For the filling
- 4 eggs
- 1 c cream
- 1 tbsp. dried basil
- 1 tsp. dried oregano
- 1/2 tsp. coarse sea salt
- 12 oz cheddar cheese
- 1 onion
- 2 medium zucchinis
- 8 oz mushrooms
- 4 tbsp. butter
- 2 corn cobs
Instructions
For the quiche crust
- Preheat oven to 350F.
- Cream yogurt with butter.
- Blend in flours and sea salt. Cover and leave in a warm place for 12-24 hours.
- Sprinkle counter with unbleached white flour and roll out dough to a thin 1/4 inch - enough to line the bottoms and sides of a shallow pie pan.
- Prick well with a fork and place empty crust in a cold oven. Bake for 20 to 30 minutes.
- Your crust is now pre-baked and ready for filling.
For the filling
- Preheat the oven to 375F.
- Peel and dice the onion. Slice the zucchinis and mushrooms thinly.
- Heat the butter in a large, deep skillet over medium high heat. Add the onions, zucchini, and mushrooms. While the veggies saute, cut the corn kernels off the cob. Add them to the pan and continue to saute until the veggies are soft, 5-10 minutes. Remove from heat.
- Transfer the zucchini mixture to the pre-baked quiche crust. Arrange the top so the zucchini slices lay flat and look nice.
- In a large bowl, beat the eggs, and mix in the cream, basil, oregano, and salt. Add the cheese, reserving some for garnish. Stir once to combine. Pour the egg mixture over the zucchini mixture.
- Top with remaining cheese and bake, uncovered, for about 25 minutes or until eggs are set. Let stand for 10-15 minutes before cutting into slices.
Nutrition
- 729
- 20g
- 47g
- 4g
- 49g
- 28g
- 204mg
- 4g
- 807mg
Rhonda
Made this for my family and we loved it! Loved using fresh veggies from the garden.