What an amazing blast of warm weather this last week! I have been in full summer cooking mode getting in a few more summer recipes like this quick and easy corn and zucchini cheddar and tomato quiche that is just packed with flavour! This is a crustless quiche that has a base of eggs and cream along with plenty of summer ingredients like corn, zucchini, tomato and basil in addition to plenty of melted cheddar cheese! All you do is mix the ingredients, place them in a pie plate and bake until it is perfectly golden brown and oh so good! All said and done this corn and zucchini cheddar and tomato quiche takes less than 30 minutes to make and it’s great straight from the oven, cooled to room temperature or chilled from the fridge and it’s a perfect way to enjoy some summer themed veggies!
Corn and Zucchini Cheddar and Tomato Quiche
A cheddar cheese and tomato, corn and zucchini quiche that is so easy to make and a perfect light meal!
- 2 large zucchini, thinly sliced
- 1 cup corn
- 1 cup cheddar cheese, shredded
- 1 cup cherry or grape tomatoes, sliced in half
- 2 tablespoons basil, sliced or chopped (optional)
- salt and pepper to taste
- 6 large eggs, lightly beaten
- 1/2 cup milk or cream
- salt and pepper to taste
- Mix everything, pour into a 9 inch pie plate and bake in a preheated 375F/190C oven until lightly golden brown on top and set in the centre, about 25-30 minutes.
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Judy Goldin says
Do I beat the eggs separately and then mix it all in?
Judy Goldin: Yes, you lightly beat the eggs before mixing in with the other ingredients. Thanks! I have updated the recipe. Enjoy!
I made your quiche tonight and wife and I thought it tasted great. I had to use a 10" quiche dish to hold all the ingredients, but I probably went over on an ingredient or two. Delicious. Please keep them coming. I'm an inexperienced cook, so slow, and these quick recipes are perfect for me.
What kind of corn? Fresh, canned, frozen? Thank you
I use fresh or frozen but canned should work as well.
If the corn is fresh, do you cook it first?
No, put the fresh corn in raw. It will cook as the quiche bakes.
From start to finish, it took two hours. This included time to pick fresh tomatoes and basil from garden, prep work, and over an hour of baking. It was soupy at 35 minutes, probably because I added more than a cup of tomatoes. Next time, I’ll use leftover cooked zucchini (two medium sized) and just a cup of tomatoes. It was tasty! Loved the crispy cheesy top. Thank you for inspiring me to cook!
Marcia Ewart says
Unfortunately I couldn’t leave a new comment. I made this on 9/5/2022. It was delicious! Anyone who has made a quiche knows it needs to cook for 45-5 minutes and not 35 minutes as the recipe says. so the inside of mine wa runny at first. Once you get past that, I would use one (1) Zucchini very thinly sliced plus 1/4 – 1/2 cup chopped red bell pepper. for some added flavor.. I also added a little smoked Paprika. I am never disappointed by Kevin’s dish’s!