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.
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!
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.
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. For 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 more of the flavor of 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!
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!
How To Store Zucchini and Sweet Corn Quiche
This quiche is great as a leftover or dinner! Once cooled, refrigerate it in an airtight container for up to 3 days.
More Breakfast Recipes
Zucchini and Sweet Corn Quiche
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.
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
about zucchini. Do I need to squeeze the water out.
No, it is sliced.
What’s carb count and calories
This took at least 15 minutes longer in the oven than the recipe calls for. Also…how large of a skillet did you use? Because 2 large zucchini is a LOT. I used a large cast iron skillet, it was difficult to cook down an probably why it takes so long in the oven. I don’t know if I’ll make this again.
Do you happen to know the carb count for this? Since discovering this recipe I have been making it every week (it’s been months now)!! ❤️ Love this! When reheated I top with thin cut ham along with additional shredded mozzerela cheese, delicious!
Oh my goodness, your not kidding! This tasted awesome!! Easy to make and there was no leftovers!
This recipe will be made again soon.
The only thing I changed was was putting it under the broiler for 2 minutes–golden brown cheese.
This was very good. I used fresh corn (it’s in season!), green onions (had some I needed to use up), dried herbs (fresh are very expensive and I didn’t have an immediate second use), home grown tomatoes (also in season!), and one cup less mozzarella. I was so glad I did not need to make a crust and it did not need it.