Description
A creamy and savory quiche filled with sweet corn, tender zucchini, juicy cherry tomatoes, and sharp cheddar cheese baked in a flaky crust. Perfect for brunch, lunch, or a light dinner.
Ingredients
Scale
- 1 prepared 9 inch pie crust dough
- 5 large eggs
- 1 cup heavy cream
- 1 ear fresh corn, kernels removed
- 1 medium zucchini, thinly sliced
- 1 cup cherry tomatoes, halved
- 1 ½ cups shredded cheddar cheese
- ½ cup yellow onion, finely chopped
- 1 tablespoon olive oil
- ¾ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Preheat oven to 375°F.
- In a mixing bowl, whisk together eggs, heavy cream, salt, and black pepper until smooth.
- Heat olive oil in a skillet over medium heat. Sauté chopped onion and sliced zucchini for 3 to 4 minutes until slightly softened. Remove from heat.
- Place the pie crust into a 9 inch pie dish.
- Spread the sautéed vegetables and corn evenly over the crust.
- Sprinkle shredded cheddar cheese over the vegetables.
- Pour the egg mixture evenly over the filling.
- Arrange halved cherry tomatoes on top.
- Bake for 40 to 45 minutes until the center is set and the top is lightly golden.
- Allow the quiche to rest for 15 minutes before slicing and serving.
Notes
- Pat zucchini slices dry before sautéing to prevent excess moisture.
- Use freshly shredded cheese for better melting texture.
- Let the quiche cool slightly before slicing for clean cuts.
- Store leftovers in the refrigerator for up to 4 days.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 4g
- Sodium: 520mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 180mg
