This crustless corn and zucchini quiche recipe brings a ray of spring sunshine to your brunch!
Quiche is as foolproof as any sophisticated brunch mainstay will get, especially if you take the crust out of the equation. Quiche allows for an endless amount of possibilities – add-in options run the gamut, from sweet to savory to a mixture of the two. In this corn and zucchini quiche recipe, sweet corn is paired with herbs, spices, cheese, and spring zucchini. The result is an easy-to-make cheesy, low-carb breakfast or brunch feature that will fill you up with seasonal flavors and satisfy a crowd. Enjoy!
Crust-less Sweet Corn and Zucchini Quiche Recipe
- 4 tablespoons butter
- 1 yellow onion, diced
- 2 zucchini, thinly sliced
- 1 cup sliced mushrooms
- 1 cup frozen corn
- 1 tablespoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon sea salt
- 1 cup shredded Mozzarella cheese
- ½ cup Gruyere cheese
- 3 eggs, beaten
Preheat the oven to 375 degrees Fahrenheit.
In a large saucepan over medium heat, add the butter, onion, zucchini, and mushrooms. Stir and let the veggies cook for a few minutes. Add the corn. Stir and continue to cook until the veggies are soft. Remove from heat and stir in the basil, oregano, and salt.
In a small bowl, beat together the eggs and add in the grated cheese, setting aside about ¼ cup of the cheese for later. Pour the egg mixture over the veggies and stir until evenly distributed. Pour the quiche mixture into a lightly greased, parchment paper-lined 9-inch pie pan. Top with the extra cheese and cover the pan lightly with foil, making sure the foil is not touching the top of the quiche mixture, only covering it. Place the pan into the oven. Bake for 20 minutes. Remove the foil and bake for another 5 minutes so that the top of the quiche turns a light golden brown.
Remove the pan from the oven and let sit for about 10 minutes before cutting and serving.
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