Zucchini and Sweet Corn Quiche

filed under: Breakfast · Food + Drink on September 4, 2019

Zucchini and Sweet Corn Quiche is both a breakfast and a savory dinner. It can be the fuel for your daily activities as well as a filling and satisfying meal at the end of the day. If you love eggs, try my Breakfast Skillet Spinach and Eggs.

Piece of Zuchinni and Corn Quiche Being Removed

Zucchini and Sweet Corn Quiche

It is still zucchini season, and it’s nothing to shy away from, that is for sure! The combination of two healthy foods, eggs and zucchini, just make sense! Quiche is traditionally made with a crust, but without a crust, like this Zucchini and Sweet Corn Quiche, is considered a crustless quiche. Clever, huh?! In fact, crustless quiche is a lot healthier than a traditional quiche with a pastry crust so this recipe is a winner in more ways than one!

Ingredients for Zucchini and Corn Quiche

Zucchini and Sweet Corn Quiche Recipe

Sometimes when I think of a hot breakfast, I think of how much work it will be and if I have the time to make it. Zucchini and Sweet Corn Quiche does not require a huge amount of prep work, and it lasts for up to three days if you have any leftovers. Breakfast is such an important part of the day, and I can really notice a difference when I start my day with a fulfilling meal.


  • Butter
  • Yellow onion
  • Sweet corn kernels
  • Zucchini
  • Tomato
  • Basil
  • Oregano
  • Garlic
  • Salt
  • Mozerella cheese
  • Eggs

Preparing the Zucchini and Corn Quiche in a Skillet

How to Mince Fresh Herbs

Zucchini and Sweet Corn Quiche calls for basil, oregano, and garlic. Using fresh herbs makes a big difference in a recipe when it comes to taste and flavor. It is not as intimidating as you might think, mincing fresh herbs. I know that garlic is arguably a vegetable, but I am keeping it in this herbal category when talking about mincing. The extra few seconds, which is really all the time it takes to mince herbs, will be worth it! Make sure you wash and dry the fresh herbs before chopping and mincing.

Minced Basil

With fresh basil, remove the leaves from the stems and throw the stems away. Roll the leaves and chop as finely as you can. Then, to get an even finer cut, bounce the knife over the leaves again, letting the knife do the work.

Minced Oregano

Carefully remove the leaves by sliding your fingers along the stem. Any leaves that did not come off, simply remove them individually. Once you have a pile of leaves, you will want to chop them up since that brings out the more of the flavor for the dish. The keyword is pile. The denser the pile of oregano leaves, the easier it will be to chop them up into tiny pieces.

Minced Garlic

You will never buy minced garlic again after you take the time to mince it yourself. The flavor is so much more pronounced when you use fresh garlic. Just wait until you get that garlicky aroma after adding it to the butter! First, peel the garlic bulbs, and then smash each bulb with the side of your chef’s knife. Put together the smashed pieces and chop away! It’s as simple as that!

Overhead View of a Baked Zucchini and Corn Quiche

How to Slice a Zucchini

It’s time to invest in a mandoline slicer if you do not have one already. This will give you perfectly sliced vegetables, as thick or as thin as you would like every time! It worked great to use for the zucchini in my Southwest Zucchini Roll Ups. This should not be confused with the musical instrument, the mandolin. If you accidentally order one of those, I can’t wait to hear you play a song on it!

One Piece of Zucchini and Corn Quiche on a Plate

How to Make Zucchini and Sweet Corn Quiche

Now that you have your herbs minced, zucchini sliced and ingredients ready to go, it’s time to put together the Zucchini and Sweet Corn Quiche. Preheat the oven to 375°F while you mix and cook most of the ingredients on the stovetop. Using a skillet that you can transfer to the oven, melt the butter over medium-high heat. After the butter has melted, add the onions, garlic, zucchini, and corn. Can you smell the aroma of your freshly minced garlic?!? Cook this combination for 5-10 minutes, or until the zucchini is cooked through.

Remove the skillet from the heat and add in basil, oregano, salt, 3 cups of the cheese, tomatoes, and eggs. Stir it all together and add top it off with the remaining cup of cheese. Make a foil tent to cover your quiche, and bake it in the oven for 20 minutes. Remove the foil tent after 20 minutes and let the quiche cook for 5 more minutes before you take it out of the oven. Let it sit for about 15 minutes before serving. Remember, Zucchini and Sweet Corn Quiche is great as a leftover or dinner! Keep it refrigerated for up to 3 days.

Taking a Bite of Zucchini and Corn Quiche

Are you Looking for More Zucchini Recipes?

Zucchini can really pile up, and you may have a lot to use, as I do. Here are some recipes to try with your remaining zucchini.

Zucchini Corn Chowder

Buffalo Chicken Zucchini Boats

French Onion Zucchini Bake

Easy Scalloped Zucchini

5 from 2 votes
Tomato and Corn Quiche
Zucchini and Sweet Corn Quiche
Prep Time
15 mins
Cook Time
20 mins
15 mins

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
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.

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  • Peggy Latham says:

    I made this for our dinner tonight… minus fresh tomato and canned corn. Used sun dried tomato’s and dried corn… cuz that’s what I had on hand. You show what I presume is flour with your ingredients but no flour in your recipe…was that intentional?

  • Vear Harris says:

    Woooow . I tried making it for my family and it was not bad at all thanks very much

  • Karen says:

    Is there flour in the recipe?

    • Amanda Rettke says:

      Nope. Just ignore that one picture. 🙂

  • Jessica Christensen says:

    2 questions:
    1. If I don’t have a skillet I can transfer to the oven, what size baking dish should I use?
    2. If I want to add a crust, do I need to change anything else?

    • Elizabeth Keeney says:

      Hi, Jessica! I work with iambaker and am happy to help with questions. You could use a 9-inch pie pan for this recipe. As for the crust, we have not made this with one, but you could try adding a pie crust and follow the same baking instructions. You may need to tent the edges of the pie crust so it doesn’t burn. Let us know if you try it and how it turned out. Have a great day!

  • Bev Decker says:

    Made this with a few adaptations-used Colby cheese instead of mozzarella. Added a chopped jalapeño and some red pepper flakes and sprinkled chopped bacon on top after baking. Delicious!

  • JCS says:

    Absolutely delicious! The addition of the corn makes all the difference. I used dried herbs as it’s what I had on hand & the taste was wonderful (although I imagine fresh would be ideal). A great way to use larger zucchini.