Today's Zucchini and Corn Quiche is an effort to grasp the last bright flavors of summer tightlyAs the long days draw ever shorter and the air swirls just a little cooler with each passing evening, it becomes evident that the golden days of summer are getting ever nearer their end and with that comes the bounty of zucchini and corn...a pair that don't seem to be matched often, but these two know how to get along.
A quiche is a quiche and there is nothing fancy about one, but the ability to bundle in seasonal ingredients with a few eggs and a lil cheese is something that needs to be revisited, particularly when the bounty of food is for the taking and you're not sure what else to have...quiche will show up ready like an old reliable. In fact, quiche is really a lunchtime superhero, it wants your vegetables and to fill you up past that mid afternoon chocolate bar craving and it also wants to satisfy you and today's recipe does just that!
In summer corn has a starring place on the grill, but those sweet kernels are also perfect wrapped in layers of long zucchini and topped with feta and just the tiniest hint of heat with a dash of chili flakes which makes this a well rounded dish.
The pastry in this quiche has been used a few times on this blog, in fact anytime I serve any quiche with this pastry it goes down a treat, it’s likely the butter within it, but if you don’t have time to make pastry feel free to use store bought because these flavors will shine through regardless.
Zucchini and Corn Quiche Notes
You could easily sub the feta with goats cheese or even omit cheese from this, however, the feta does add a dash of saltiness that rounds out the quiche beautifully.
Zucchini and Corn Quiche
Recipe by Roamingtaste
Serves 6
Ingredients:
1 portion of pastry
Filling
1 corn cob, peeled
1 teaspoon smoked paprika, ground
2 heirloom tomatoes, finely sliced
2 medium to large zucchini’s, ends removed and very finely sliced
1 teaspoon chili flakes
4 eggs
¼ cup milk
½ teaspoon salt
50 grams/1.8 ounces feta, cubed
Directions:
Preheat the oven to 180°C/350F and greaseproof a baking dish.
With the pastry prepared and in the fridge, cook the corn cobs until bright yellow in a heavy frying pan in simmering water half way up. Remove from the heat and set aside to cool. Slice the corn kernels off and discard the stalks. Set the kernals aside.
Drain the frying pan and add a little olive oil to a medium frying pan on low heat, add all the zucchini and place a lid on top. Cook for five minutes until the zuchini is slightly cooked, stirring every minute to ensure it gets cooked evenly.
Remove from the heat and set aside.
Meanwhile add a little olive oil and add in the corn and smoked paprika cooking for approximately five minutes until slightly browned. Set aside.
Place the eggs, milk, salt, chili flakes and ⅔ of the feta into a bowl and whisk until combined, set aside.
Roll the pastry out onto a floured surface and press into your baking dish.
Layer into the pastry zucchini, tomato and a smattering of corn and repeat, toping with the last of the corn mixture and pour the egg mixture throughout.
Take the last of the feta and crumble it over the top of the quiche mixture.
Place in the oven and bake for 40 minutes or until golden brown and not jiggly in the center.
Remove and allow to cool for 10 minutes.
Slice and serve warm or cold.
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Zucchini and Corn Quiche
- Prep Time: 40 minutes
- Cook Time: 40 minutes
- Total Time: 40 minutes
- Yield: Serves 6
- Category: Pies & Tarts
Description
Full of summer's flavors, this quiche makes for an easy crowd pleaser or a great work lunch with it's bright flavors of thinly sliced zucchini, tomatoes and corn and a little spice.
Ingredients
1 portion of pastry
Filling
1 corn cob, peeled
1 teaspoon smoked paprika, ground
2 heirloom tomatoes, finely sliced
2 medium to large zucchini’s, ends removed and very finely sliced
1 teaspoon chili flakes
4 eggs
¼ cup milk
½ teaspoon salt
50 grams/1.8 ounces feta, cubed
Instructions
- Preheat the oven to 180°C/350F and greaseproof a baking dish.
- With the pastry prepared and in the fridge, cook the corn cobs until bright yellow in a heavy frying pan in simmering water half way up. Remove from the heat and set aside to cool. Slice the corn kernels off and discard the stalks. Set the kernals aside.
- Drain the frying pan and add a little olive oil to a medium frying pan on low heat, add all the zucchini and place a lid on top. Cook for five minutes until the zuchini is slightly cooked, stirring every minute to ensure it gets cooked evenly.
- Remove from the heat and set aside.
- Meanwhile add a little olive oil and add in the corn and smoked paprika cooking for approximately five minutes until slightly browned. Set aside.
- Place the eggs, milk, salt, chili flakes and ⅔ of the feta into a bowl and whisk until combined, set aside.
- Roll the pastry out onto a floured surface and press into your baking dish.
- Layer into the pastry zucchini, tomato and a smattering of corn and repeat, toping with the last of the corn mixture and pour the egg mixture throughout.
- Take the last of the feta and crumble it over the top of the quiche mixture.
- Place in the oven and bake for 40 minutes or until golden brown and not jiggly in the center.
- Remove and allow to cool for 10 minutes.
- Slice and serve warm or cold.
Notes
Recipe by Roamingtaste
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