Zucchini and Sweet Corn Quiche is both a morning meal and an appetizing supper. It very well may be the fuel for your day by day exercises just as a filling and fulfilling supper by the day’s end.
It is still zucchini season, and it’s nothing to avoid, that is without a doubt! The mix of two quality food sources, eggs and zucchini, simply bode well! Quiche is generally made with a hull, yet without an outside, similar to this Zucchini and Sweet Corn Quiche, is viewed as a crustless quiche. Smart, huh?! Indeed, crustless quiche is much more grounded than a conventional quiche with a baked good hull so this formula is a champ in a greater number of ways than one!
Now and again when I think about a hot breakfast, I consider how much work it will be and on the off chance that I have the opportunity to make it. Zucchini and Sweet Corn Quiche doesn’t need an enormous measure of prep work, and it goes on for as long as three days on the off chance that you have any extras. Breakfast is a particularly significant piece of the day, and I can truly see a distinction when I start my day with a satisfying dinner.
Zucchini and Sweet Corn Quiche calls for basil, oregano, and garlic. Utilizing new spices has a major effect in a formula with regards to taste and flavor. It isn’t pretty much as scary as you would might suspect, mincing new spices. I realize that garlic is seemingly a vegetable, however I am keeping it in this home grown classification when looking at mincing. The additional couple of moments, which is actually all the time it requires to mince spices, will be great! Ensure you wash and dry the new spices prior to hacking and mincing.
INGREDIENTS
- 4 tablespoons butter
- 1 cup yellow onion, diced
- 1 can (15.25 ounces) sweet corn kernels
- 2 large zucchini, sliced very thinly (about 4 cups)
- 1 Roma tomato, diced
- 1 tablespoon fresh basil, minced
- 1 tablespoon fresh oregano, minced
- 1 teaspoon fresh garlic, minced
- 1/2 teaspoon salt
- 4 cups shredded mozzarella cheese, divided
- 4 eggs, beaten
INSTRUCTIONS
- Preheat the oven to 375°F.
- In a large skillet over medium-high heat, add butter.
- Once the butter has melted, add the onions, garlic, zucchini, and corn.
- Cook 5-10 minutes (or until zucchini is cooked through) and then remove from heat.
- Stir in the basil, oregano, salt, 3 cups of cheese, tomatoes, and eggs.
- Top with remaining cheese, tent with aluminum foil (being careful not to let the foil touch the dish), and bake for 20 minutes. Remove foil and bake for an additional 5 minutes to brown the top.
- Let stand for 15 minutes before cutting into slices.
