Crustless quiche with sweet corn, zucchini and ricotta

Three cheers for summer produce! Today it’s all about the sweet summer corn and beautiful Crustless quiche and zucchini that we picked up at the farmers market! We are huge fans of both of these veggies and they really pair so well together. We are always looking for new creative ways to use the everyday produce we have on hand, and this crustless quiche was a total home run!

We started by simply sautéing up some onion, garlic, corn, and zucchini in a little olive oil on medium heat for about 10 minutes.

We then mixed the eggs, fontina cheese, half and half, cream, a little salt and pepper, and the sautéed veggies in a bowl, then poured the mixture into a parchment-lined pie dish. Place a few dollops of ricotta cheese over the top of the quiche.

Cook for about 45 minutes…until the quiche is a pretty golden brown color and firm in the center. Allow to cool for roughly 10 minutes before serving! This is the perfect light dish for brunch or a warm supper night.

What to Eat with this Crustless quiche with sweet corn, zucchini and ricotta?

The whole family loves this Crustless Quiche with Sweet Corn, Zucchini, and Ricotta. For me, I love it so much with some Portabella Mushroom Sliders and a sauce like regular mayo or barbecue, especially during the holidays. I also love to have this Quiche sometimes with some oven-roasted potatoes as a side, or with just a simple fruit salad, which I usually do in summer. As for drinks, you can enjoy them with a chilled sparkling lemonade or even a light iced tea with lemon.

Ingredients

• 1 tsp extra virgin olive oil
• ½ yellow onion diced
• 2 cloves garlic chopped
• 2 ears sweet corn cut off the cob
• 1 large zuchinni sliced paper thin
• 3 eggs
• ½ C fontina cheese – can also use pepperjack for some added spice
• ¼ C ricotta
• 1 C fat free half and half
• ½ C heavy cream
• 1 tsp kosher salt
• ½ tsp ground pepper

How to Make Crustless Quiche?

Step 1:

Preheat oven to 375 degrees. Heat olive oil in a large skillet over medium heat. Add the onions and let cook for 3 or 4 minutes. Add garlic, zuchinni and corn and sautee for 10 minutes. Set aside to cool.

Step 2:

In a bowl mix eggs, fontina, half and half, cream, and S&P.; Add sauteed vegetables to the bowl and mix.

Step 3:

Line a glass pie dish with parchment paper. Transfer the mixture into the parchment-lined pie dish. Top with dollops of ricotta. Bake on the center rack for 40-45 minutes until the quiche is firm and not jiggly and golden brown on the top. Let stand for 10 minutes before serving.

Kitchen Equipment Needed

• Glass pie dish
• Parchment paper
• Large skillet
• Mixing bowl
• Whisk or fork
• Knife
• Cutting board
• Spatula or wooden spoon

How to Store Leftovers?

Let any leftover quiche cool down. Then, cover it with plastic wrap or foil, or place it in an airtight container. Store it in the fridge for up to 4 days.

FAQ

What does “crustless” mean in a quiche?

It means the quiche doesn’t have a pie crust on the bottom or sides.

Can I use frozen corn instead of fresh?

Yes, you can use about 1 cup of frozen corn.

What can I use instead of zucchini?

Use Spinach, or bell peppers if you don’t have zucchini.

Is this quiche gluten-free?

Yes, since there’s no crust and no flour.

What cheese works best besides fontina?

You can use cheddar, mozzarella, Swiss, or pepper jack if you want it spicy.

Conclusion

Crustless Quiche with Sweet Corn, Zucchini, and Ricotta is a simple, delicious dish that I’m sure everyone will love. Plus, it’s super easy to make. Don’t forget to share it with your friends and family, and be sure to subscribe to the blog for more recipes like this one.