Today was the last Saturday for school here and I can tell that summer us on our heels with all the beautiful corn and summer squash coming in. I got some of the biggest zucchini in my local produce box this last week and pondered for a good long while over what I wanted to do with it. With my dad bringing me in some fresh local eggs, my mind instantly went to a quiche. Not just any quiche though. A summer quiche!
Quiche was always a staple in our house when I was growing up. Usually towards the end of the week my dad would put together a quiche using up all the leftover veggies, meats, and cheeses in the house. So, that's basically what happened here but in a completely perfect seasonal way. I love that it's quick and easy to toss together while being a light and festive too!
Fresh summer corn and squash have to be some of my favorite warm weather produce, mostly because they are so versatile and readily available. This quiche is the essence of summer, being perfect for breakfast, brunch, lunch, or even dinner! I decided to have this for dinner and served it along side some tomato soup to give that 'grilled cheese and tomato soup' vibe while also being more summer month friendly with not being too heavy.
I left this quiche crustless because, honestly with all those veggies piled up in there, you really won't miss the crust at all. And like I said, we're going for light and summer inspired here with this dish. It's filling without weighing you down for the rest of the day, and just rich enough with cheese to keep you coming back for more!
This quiche would also be delicious paired with a cold crisp salad and some ice tea or even a gazpacho! Either way, no matter what you decide, you're sure to love it. What can I say? I'm a summer baby. So, these light and bright fresh flavors are summer are my favorite all around.
I know that I'll be keeping this in my regular summer meal rotation until it becomes too hot to turn the oven on anymore.
Crustless Zucchini & Corn Summer Quiche
Servings: 8 • Size: 1 Slice • Calories: 112 • Fat: 5.3 g • Saturated Fat: 2.3 • Carb: .8 g • Fiber: 2.4 g • Protein: 8.1 g • Sugar: 2.8 g • Sodium: 150.8 mg
1/2 Yellow Onion, Diced
2 Ears Sweet Corn, Par Cooked & Removed from Cob
2 Large Zucchini, Sliced Thinly
8 Oz. Reduced Fat Shredded Cheese
4 Whole Large Eggs, Slightly Beaten
Salt & Pepper to Taste
Preheat the oven to 375 and lightly coat the inside of a pie dish with non-stick cooking spray; set aside.
Sauté the 1/2 Yellow Onion, Sweet Corn, and 2 Large Zucchini into a large skillet for a couple of minutes or just until the squash begins to soften and the onions are translucent.
Transfer the mixture into the bottom of the prepared pie dish.
In a medium bowl, whisk together the 8 Oz. Shredded Cheese, and 4 Whole Large Eggs; season with salt and pepper to taste.
Pour the egg mixture over the zucchini and corn in the pie dish.
Cover with foil and place in the oven to bake for 10-15 minutes.
Remove the foil and continue to cook for about 10-15 minutes or until the middle has set and the egg is cooked through with the edges starting to brown.
Remove from the oven and allow to cool slightly before slicing into 8 pieces.
Serve right away and enjoy!