Zucchini and Sweet Corn Quiche
Zucchini and Sweet Corn Quiche is both a breakfast and a savory dinner that will fuel you for the day ahead or fill you up at dinner time.
Servings: 8
Calories: 313kcal
Ingredients
- 4 tablespoons butter
- 1 cup yellow onion, diced
- 1 can (15.25 ounces) sweet corn kernels
- 2 large zucchini, sliced very thinly (about 4 cups)
- 1 Roma tomato, diced
- 1 tablespoon fresh basil, minced
- 1 tablespoon fresh oregano, minced
- 1 teaspoon fresh garlic, minced
- ½ teaspoon kosher salt
- 4 cups shredded mozzarella cheese, divided
- 4 eggs, beaten
Instructions
- Preheat the oven to 375°F.
- In a large skillet over medium-high heat, add butter.
- Once the butter has melted, add the onions, garlic, zucchini, and corn.
- Cook 5-10 minutes (or until zucchini is cooked through) and then remove from heat.
- Stir in the basil, oregano, salt, 3 cups of cheese, tomatoes, and eggs.
- Top with remaining cheese, tent with aluminum foil (being careful not to let the foil touch the dish), and bake for 20 minutes. Remove foil and bake for an additional 5 minutes to brown the top.
- Let stand for 15 minutes before cutting into slices.
Nutrition
Calories: 313kcal