This crustless zucchini corn quiche recipe is just a guide, really, to show how easy it is to add some veggies to your breakfast or brunch. Corn and zucchini, with a little help from onion and red bell pepper, make a delicious combination.
2 tablespoons unsalted butter, plus more for greasing the baking pan
1/2 cup chopped onion
1 zucchini, halved lengthwise and sliced
3/4 cup frozen corn kernels, thawed
6 large eggs, lightly beaten
1/4 cup cream
1/2 teaspoon salt, or to taste
1/4 teaspoon black pepper, or to taste
1/4 teaspoon cayenne pepper (optional)
1/2 cup grated Gruyere or Swiss cheese
1 cup chopped fresh spinach
4 red bell pepper slices
fresh parsley for garnish (optional)
Preheat the oven to 375 degrees F (190 degrees C) and grease a 9-inch pie pan with unsalted butter.
Melt 2 tablespoons butter in a non-stick skillet over medium heat. When the butter bubbles, add onion and cook, stirring occasionally, 1 to 2 minutes.
Stir in zucchini and corn kernels, lightly season skillet contents with salt and pepper, and cook until vegetables are tender crisp, 3 to 5 minutes. Remove from heat.
In a large mixing bowl, whisk eggs with cream, salt, pepper, and cayenne until well mixed. Stir in cheese, fresh chopped spinach, and skillet contents.
Pour egg mixture into the prepared pan, and place red bell pepper rings on top, pressing down into the quiche until the tops of the rings are even with the egg mixture.
Bake in the center of the preheated oven until lightly browned, and a knife inserted into the center comes out clean, 25 to 30 minutes. Cool on a rack for 5 to 10 minutes.
Garnish with fresh parsley sprigs, and serve warm.
