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+ servings
Tomato and Corn Quiche

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.

Course Breakfast, Main Course
Cuisine American
Keyword Quiche, Zucchini and Sweet Corn Quiche, Zucchini Quiche
Prep Time 15 minutes
Cook Time 20 minutes
Rest 15 minutes
Servings 8
Calories 313 kcal
Author Amanda Rettke - iambaker.net


  • 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
  • 1/2 teaspoon salt
  • 4 cups shredded mozzarella cheese, divided
  • 4 eggs, beaten


  1. Preheat the oven to 375°F.
  2. In a large skillet over medium-high heat, add butter.
  3. Once the butter has melted, add the onions, garlic, zucchini, and corn.
  4. Cook 5-10 minutes (or until zucchini is cooked through) and then remove from heat.

  5. Stir in the basil, oregano, salt, 3 cups of cheese, tomatoes, and eggs.
  6. 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.

  7. Let stand for 15 minutes before cutting into slices.