As summer settles in, I find joy in creating dishes that celebrate the season’s vibrant produce. That’s when I stumbled upon the perfect solution for those evenings when dinner needs to be both quick and delightful: my Crustless Corn and Zucchini Quiche. Picture this: golden-baked goodness packed with sweet corn and tender zucchini, all nestled in a creamy mixture of ricotta and Swiss cheese. This quiche has become a staple in my kitchen, and I guarantee it will impress anyone at your brunch table or simplify your weeknight meals.
With just 10 minutes of prep, this dish not only brightens your plate but also keeps those summer flavors alive. Whether you’re looking for something light yet satisfying, or simply want a refreshing meal without the fuss of a crust, this quiche is here to elevate your cooking game. Trust me, one bite and you’ll be hooked!
Why choose Crustless Corn and Zucchini Quiche?
Effortless Preparation: With just 10 minutes of prep, this quiche is a dream for busy weeknights or casual brunches.
Seasonal Freshness: Bursting with sweet corn and tender zucchini, this dish celebrates summer produce, making it a vibrant addition to any table.
Creamy Indulgence: The blend of ricotta and Swiss cheese creates a creamy filling that’s incredibly satisfying without the heaviness of a crust.
Versatile Serving Options: Whether served warm, at room temperature, or paired with a light salad, it’s perfect for any occasion.
Crowd-Pleasing Delight: Your guests will be amazed by the rich flavors and unique texture, making it a showstopper at gatherings.
For more simple yet impressive dishes, don’t miss our guide on easy weeknight dinners.
Ingredients for Crustless Corn and Zucchini Quiche
Here’s everything you need to create this delightful summer dish!
For the Quiche
- Unsalted butter – Adds flavor and richness; substitute with olive oil for a healthier option.
- Zucchini – Provides moisture and texture; choose firm, fresh specimens for the best results.
- Yellow onion – Enhances the flavor profile; can substitute with shallots for a sweeter taste.
- Oregano – Adds a fresh herbal note; substitute with thyme if preferred.
- Thyme – Complements the zucchini and can be omitted if unavailable.
- Kosher salt – Enhances all the flavors; can reduce based on dietary needs.
- Black pepper – Adds a mild spice; use white pepper for a subtler flavor.
- Fresh corn kernels – Sweetness and crunch make this dish special; frozen corn can be used as an alternative.
- Large eggs – Provide structure and protein; ensure they are at room temperature for best mixing.
- Heavy cream – Contributes to creaminess; replace with evaporated milk for a lighter version.
- Ricotta cheese – Adds a creamy texture; can substitute with cottage cheese for lower fat content.
- Grated Swiss cheese – Melts well and adds flavor; use cheddar or mozzarella as alternatives.
- Fresh parsley – For garnish; optional but recommended for color and zest.
How to Make Crustless Corn and Zucchini Quiche
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Preheat the oven to 375°F (190°C). This ensures the quiche bakes evenly and reaches a lovely golden color on top.
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Melt the butter in a large nonstick skillet over medium heat. This will create a flavorful base for the veggies.
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Sauté the zucchini and onion for about 5 minutes until they start to soften. The onions should be translucent, making your kitchen smell wonderful!
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Stir in the corn and continue cooking for another 5 minutes. Then, add oregano, thyme, salt, and pepper for a burst of flavor.
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Whisk together eggs, heavy cream, and ricotta in a mixing bowl until smooth. Aim for a velvety consistency to blend beautifully with the vegetables.
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Fold in the sautéed vegetables and Swiss cheese (remember to save some cheese for the topping!). This step ensures that every bite is packed with flavor.
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Pour the mixture into a greased pie pan and sprinkle with the reserved Swiss cheese on top. This will create a deliciously cheesy crust that’s just divine!
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Bake the quiche covered with foil for 15 minutes. After that, uncover and bake for another 15 minutes until the quiche is set and puffed up.
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Cool slightly before serving, garnished with fresh parsley for a touch of brightness. Letting it rest helps the texture firm up, making for neat slices.
Optional: Add a pinch of red pepper flakes for a delightful kick!
Exact quantities are listed in the recipe card below.
What to Serve with Crustless Corn and Zucchini Quiche?
Imagine a warm, inviting meal featuring the freshest summer produce and a host of delightful accompaniments!
- Light Green Salad: A mix of arugula, cucumber, and cherry tomatoes adds a crisp, refreshing contrast to the creamy quiche.
- Homemade Bread: Serve with crusty baguette or sourdough for a satisfying texture that balances the quiche’s softness.
- Roasted Asparagus: This side brings a lightly charred flavor and earthy notes, enhancing the vegetable theme of the meal.
- Chilled White Wine: A glass of crisp Sauvignon Blanc pairs beautifully, highlighting the freshness of the zucchini and corn.
- Fruit Tart: A slice of light and fruity tart for dessert offers a sweet finish to your delicious summer spread.
- Herbed Yogurt Dip: A cool dip made with yogurt and fresh herbs complements the quiche and adds another layer of flavor.
- Sparkling Water: Infused with lemon or mint, this refreshing beverage keeps the meal light and bright, perfect for any brunch gathering.
Expert Tips for Crustless Corn and Zucchini Quiche
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Choose Fresh Veggies: Use firm, seasonal zucchini and sweet corn for the best flavor and texture in your crustless corn and zucchini quiche.
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Temperature Matters: Ensure your eggs and cream are at room temperature before mixing; this helps create a smooth, airy filling.
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Don’t Rush the Bake: Cover with foil initially to allow the quiche to set properly, then uncover for a golden top—this step is crucial!
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Mind the Moisture: Avoid overcooking the vegetables; sauté just until softened to maintain their bright flavors and textures in the quiche.
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Slice and Serve: Let your quiche cool for a few minutes before slicing. This helps it hold its shape beautifully, making for perfect presentation.
Make Ahead Options
These Crustless Corn and Zucchini Quiche are a fantastic choice for meal prep, allowing you to streamline your cooking process! You can chop the zucchini and onion and mix the dry ingredients up to 24 hours in advance. Just refrigerate these components in an airtight container to maintain their fresh flavor. To further simplify, you can fully prepare the quiche and store it covered in the refrigerator for up to 3 days before baking. When you’re ready to serve, simply preheat the oven and bake it according to the original instructions—this way, you’ll enjoy a delicious, homemade quiche with minimal effort, just as delightful as when freshly made!
How to Store and Freeze Crustless Corn and Zucchini Quiche
Fridge: Keep leftovers covered in the refrigerator for up to 3 days. This ensures the flavors remain fresh and the texture retains its delightful creaminess.
Freezer: To freeze, wrap portions tightly in plastic wrap or aluminum foil and place in an airtight container. It can be stored for up to 2 months.
Reheating: Reheat in the oven at 350°F (175°C) for about 15-20 minutes or until warmed through. The crustless corn and zucchini quiche tastes best warmed, allowing the flavors to shine.
Cooling Before Storing: Allow the quiche to cool completely before storing. This helps prevent condensation that can make the quiche soggy.
Variations & Substitutions for Crustless Corn and Zucchini Quiche
Feel free to let your creativity shine as you customize this delicious quiche to fit your taste and dietary needs!
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Greens Boost: Add chopped spinach or kale for a nutritious pop of color and extra fiber.
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Herb Swap: Use fresh basil or cilantro instead of oregano and thyme for a vibrant twist in flavor.
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Protein Addition: Incorporate cooked bacon or diced ham for a hearty, meaty touch that complements the veggies beautifully.
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Spicy Kick: Mix in diced jalapeños or red pepper flakes for a zesty version that brings some heat to your plate.
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Cheese Change: Opt for feta or goat cheese instead of Swiss for a tangy, creamy dimension that pairs wonderfully with the zucchini.
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Dairy-Free Delight: Replace heavy cream and ricotta with coconut milk and cashew cream for a vegan-friendly option without sacrificing creaminess.
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Grainy Crust: If you desire a bit of texture, consider adding a layer of cooked quinoa or polenta as a base for an interesting twist.
Exploring these variations not only keeps meal times exciting but also helps you adapt the quiche for any guests or personal cravings!
Crustless Corn and Zucchini Quiche Recipe FAQs
How do I choose ripe zucchini for this quiche?
Absolutely! Look for zucchini that feels firm and has a shiny, unblemished skin. Opt for smaller ones, around 6 to 8 inches long, as they tend to be sweeter and less watery. Avoid zucchini with dark spots or a dull appearance, which can indicate overripeness.
How long can I store leftovers of the Crustless Corn and Zucchini Quiche?
You can keep leftovers in the refrigerator for up to 3 days. Make sure to cover the quiche with plastic wrap or store it in an airtight container to maintain its freshness. It’s a great way to enjoy this delicious dish again later!
Can I freeze Crustless Corn and Zucchini Quiche?
Absolutely! To freeze, allow the quiche to cool completely. Then, wrap individual slices tightly in plastic wrap or aluminum foil, and place them in an airtight container. It can be stored for up to 2 months. When you’re ready to enjoy, reheat in the oven at 350°F (175°C) for about 15-20 minutes until warmed through.
What should I do if my quiche has too much moisture?
If you find your quiche is a bit soggy, it might be due to excess moisture from the vegetables. To prevent this, make sure to sauté the zucchini and corn just until they’re softened, and drain any liquid that might accumulate during cooking. Additionally, letting the quiche sit for a few minutes after baking can help firm it up.
Is this recipe suitable for those with dietary restrictions?
This Crustless Corn and Zucchini Quiche can be easily adapted for various dietary needs. To make it gluten-free, ensure all your ingredients are certified gluten-free. If you have dairy allergies, you can substitute with plant-based cheese and cream alternatives. It’s always good to check ingredient labels for hidden allergens.
Can I make variations to this quiche?
Very much! You can add other veggies like chopped spinach or bell peppers, or even some protein like cooked bacon or ham. I often switch up the herbs based on what I have on hand—basil or cilantro work wonderfully too. Don’t hesitate to experiment with the ingredients to make it your own!
Crustless Corn and Zucchini Quiche for Easy Summer Brunch
Ingredients
Equipment
Method
- Preheat the oven to 375°F (190°C).
- Melt the butter in a large nonstick skillet over medium heat.
- Sauté the zucchini and onion for about 5 minutes until they start to soften.
- Stir in the corn and continue cooking for another 5 minutes.
- Whisk together eggs, heavy cream, and ricotta until smooth.
- Fold in the sautéed vegetables and Swiss cheese.
- Pour the mixture into a greased pie pan and sprinkle with reserved Swiss cheese.
- Bake covered with foil for 15 minutes, then uncover and bake another 15 minutes.
- Cool slightly before serving, garnished with fresh parsley.