Harvest Quiche With Zucchini + Corn
This easy quiche is cheesy with fresh, sweet corn and zucchini. Too good to be relegated to brunch alone.
Quiche is one of those magical dishes that transcends breakfast and lunch menus alike. And you can find this quiche, in particular, on my dinner table at least a couple of weeknights each month when corn and zucchini are abundant in farmers markets.
Corn and zucchini are a dream team. Dynamic duo. There are not enough cliches to do this pairing justice. And when you throw some sauteed garlic and onion plus buttery pie crust and cheese… It’s game over.
This quiche is fresh and fun and flavorful and summery and all the good things in life. Crack open an ale or bottle of white — this quiche can take it either way! It’s one of those fabulous vegetarian meals that still feels hearty, but won’t leave you feeling heavy. Kitchen prep is very straightforward (don’t worry, this is a premade, frozen pie crust household) and this recipe can be tailored to your preferences.
Perhaps more importantly, here is a list of things this quiche is NOT: watery, rubbery, bland, boring. I’ve eaten my fair share of those. That is just not the vibe we are going for today.
Now I consider us to be friends, so I’m going to level with you here. Sometimes I make a recipe and I have a good feeling that it will be well-received by guests. This was not exactly one of those recipes. Inviting people over for dinner and serving a breakfast-y dish, with no warning? That’s a gamble. And a lot of people think of some sad, rubbery, kind of gray egg dish when they think “quiche.”
But their skepticism was NO MATCH for this quiche. It’s just that good, y’all.
Making It Your Own
So in summary, the base flavors here are corn, zucchini, garlic and onion. You can even tweak that a bit depending on what’s in season or readily available in your grocery store or farmers market. Sometimes I’ll use half of a zucchini and half of a yellow squash to mix it up.
Let’s talk cheese. This recipe calls for shredded cheese, but there are a lot of different directions you can go here. I really love to use a classic, sharp cheddar in this recipe because it just goes so well with onion in particular, but also zucchini and corn. Sharp cheddar = summer, prove me wrong.
I’ve also done gouda and mozzarella — both are fabulous. Gruyere is a popular choice in quiches. But whatever cheese you choose, you should definitely feel free to sprinkle some parmesan on top. Why not?
Now onto herbs, which are totally optional in this recipe. I am obsessed with herbs, so I like to use a handful (on the smaller side) of fresh herbs. I don’t feel like dry herbs would work great here, but if you use them anyway, be sure to use a much smaller amount since they’re more potent.
In the photographs you might see little flecks of tarragon, which adds a lovely, refreshing flavor to this dish. You might also consider mixing in some fresh thyme or rosemary. Maybe sprinkle some fresh basil or Italian parsley on top.
Storing Your Quiche
The best thing about quiche? The leftovers! You can eat them at any time of day, but I tend to save it for breakfast. A ready-made, microwaveable breakfast is a savior on busy weekday mornings when you’ve got to head to the office.
Fortunately, quiche stores quite well thanks to that golden top layer that locks in the moisture. I’ve gone about 4 days with leftovers in my fridge, still as delicious every day after.
You can store in a large airtight container if you have one, but I find tinfoil gets the job done.
- frozen 9-inch pie crust (this is the standard size for pie crusts)
- white onion
- shredded cheese, your choice
- olive oil
- fresh herbs, your choice
- sea salt and pepper
Instructions For An Easy Quiche
While oven preheats, place a large pan on the stove. Once the pan has warmed, saute garlic in olive oil until it just starts to turn brown. Next you’ll add onion and crank up the stovetop heat.
Add zucchini and season with salt to help zucchini drain excess water. Use more salt than you think you might need and cook until zucchini starts to shrink down. Add corn and cook until — once more — a substantial amount of liquid has cooked off of the veggies.
Noticing a trend? We don’t want soggy quiche! Be sure to cook out most of the liquid stored in the veggies before removing from heat and moving on to the next step.
Whisk eggs and milk in a large bowl, then stir in cheese, optional herbs (if desired), and a pinch of salt and pepper. Again, use more than you might think you need, since this will season the entire quiche.
Stir in skillet ingredients. If the veggies are still super hot, hold off for a minute. We don’t want the egg to start cooking prematurely.
Place frozen pie crust on a sheet pan. Pour in quiche mixture and bake for approximately 40 minutes, or until mixture is set and a toothpick or fork can come out clean.
If you really want to get cheesy up in here, remove quiche after about 25 to 30 minutes in the oven and sprinkle some more cheese on top, then allow to finish cooking for the full 40 minutes.
And voila! Hope you enjoy this fabulous treat — no matter the time of day.
Easy Cheese Quiche + Zucchini, Corn
- frozen 9-inch pie crust this is the standard size
- 1 ear corn kernels cut off
- 1 zucchini on the smaller side diced into bite-size chunks
- 1/2 white onion diced into small pieces
- 3 cloves garlic thinly sliced
- 4 eggs
- 1/3 milk
- 1 c. shredded cheese such as cheddar mozzarella, gruyere
- 1/4 c. olive oil
- sea salt and pepper to taste
- optional: handful fresh herbs such as tarragon thyme
- optional: juice of 1 lemon
- Preheat oven to 375°F.
- Place a large pan on medium. Once the pan has warmed, saute garlic in olive oil until it just starts to turn brown (1 or 2 minutes) and add onion. Turn up the heat to medium-high.
- Cook onion for about 5 minutes, then add zucchini and season with salt to help zucchini drain excess water. Cook about 10 minutes, or until zucchini starts to shrink down.
- Add corn and cook for another 10 minutes or so, until a substantial amount of liquid has cooked off of the veggies. Add lemon, if desired, for a little extra brightness in your quiche.
- In a large bowl, whisk eggs and milk. Stir in cheese, herbs (if desired), a small pinch of salt and pepper to taste (use more than you might think you need, since this will season the entire quiche). Stir in skillet ingredients.
- Place frozen pie crust on a sheet pan. Pour in quiche mixture and bake for approximately 40 minutes, or until mixture is set and a toothpick/fork comes out clean. Optional: Sprinkle extra cheese on top in the last 10 to 15 minutes of cooking.
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More breakfast + brunch ideas:
- Traditional Irish Soda Bread
- Blood Orange Overnight Oats + Chia Seeds
- Kalua Pig Breakfast Burrito
- Pumpkin Spice Ricotta Pancakes
- Healthy Green Smoothie Bowl With Kiwi + Kale
- Baked Eggs Skillet With Goat Cheese In Tomato Sauce
- Toasted Coconut-Macadamia Nut Granola
- Persimmon Tart With Cinnamon + Orange Marmalade
- Pumpkin Spice Latte Bread