Today I have a new favourite recipe to share with you, a fresh summer-y corn and zucchini goat cheese quiche with lemon and basil! Right now fresh zucchini and corn are in season and in every grocery store so its the perfect opportunity to enjoy them! This quiche is super simple to make with a base of eggs and cream along with plenty of goat cheese, zucchini and fresh corn. The quiche is amazing like this but I like to add an extra hit of summer freshness with lemon zest and basil! You simply mix all of these ingredients, throw them into a pie plate and bake! I like to make this quiche crustless to keep it nice and light but you can easily throw it into a crispy, light and flaky all butter pie crust. This corn and zucchini goat cheese quiche with lemon and basil just screams summer and it’s a great breakfast, brunch or light dinner for any occasion!
Corn and Zucchini Goat Cheese Quiche with Lemon and Basil
A light, fresh and bright summer corn and zucchini goat cheese quiche with lemon and basil!
- 2 large zucchini, thinly sliced
- 1 cup corn
- 4 ounces goat cheese, crumbled
- 2 tablespoons basil, sliced or chopped
- 1 teaspoon lemon zest
- salt and pepper to taste
- 6 large eggs
- 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.
Herbed Zucchini and Feta Quiche with a Brown Rice Crust
Roasted Cauliflower, Mushroom and Goat Cheese Quiche with Quinoa Crust
Asparagus, Baby Artichoke, Pesto and Goat Cheese Quiche with Quinoa Crust
Roasted Pumpkin Quiche with Caramelized Onions, Gorgonzola and Sage
Caramelized Pear and Gorgonzola Quiche
Roasted Red Pepper and Italian Sausage Frittata
Corn and Zucchini Ricotta Stuffed Shells
Corn and Zucchini Chowder
Lemon Ricotta Zucchini Pasta
Maja Harder Thygesen says
This recipe is saved and will definitely be tried in my kitchen 🙂
Going to the store this morning and getting the goat cheese since I have everything else! This is dinner tonight. Thanks Kevin!
I’m not a fan of goat cheese… what would you suggest as a viable substitute? Feta? That can be pretty salty. I love Swiss in quiches but not sure that would be appropriate here. Open to suggestions…
Feta would be good!
Now this is my idea of Sunday brunch!!!
The cooking time on this is hugely inaccurate. It’s already been in the oven for 45 minutes and it’s still not cooked all the way through. Smells good though.
It’s in the oven, smells so good, added a fresh jalapeño for a little kick as I like things spicy!
Just came out of the oven. About 45-50 minutes for mine
Smells amazing. Added a chopped up jalapeño to spice it up.
Yum, just came out of the oven
Looks and smells delicious
Added a few baby sweet peppers and a jalapeño as suggested by some of the followers
Can’t wait to try
Mine was perfect after 30 mins, but I used a low profile pie dish– those having longer cooking times, might be worth looking into calibrating your oven or even replacing the gasket (keeps your house cooler if you’re cooking in summertime too). Subbed out corn (didn’t have any) for mushroom and leeks, and it was delicious. Will for sure make this again.
If you mix everything together and pour it into a 9-inch pie plate, how did the zucchini slices end up so delicately placed on top of the quiche?
I really need to know pretty quick as I want to make a couple of quiches for a family gathering on Labor Day weekend. Thanks for your help, Kevin. You absolutely rock with your tasty recipes.
Karin Masden says
I made this but decided to pour it into a pre-baked 9 inch pie shell since I had one available. Rave reviews from the family and this recipe is a keeper! Easy great base for any number of ingredients also, but the lemon and basil with the corn and zucchini in the recipe as written were a really great combination.