What a delicious quiche and a great way to use that extra zucchini from the garden. I have never made a quiche that used cornmeal or yogurt but, wow, is it delicious! I served it with a salad and shared with the family and they loved it! The leftovers were heated slightly in the microwave, and I served it with my homemade tomato salsa. YUM!
I will play with this recipe using different vegetables, but this one is a winner!
Zucchini Corn & Feta Crustless Quiche
INGREDIENTS:
- 2 zucchini, thinly sliced medium sized
- 1 ear fresh corn, kernels removed
- 3-4 garlic cloves, minced
- 1 onion, diced
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 3 eggs large
- 1 cup plain Greek yogurt
- 1/2 cup heavy cream
- 1 cup feta cheese, crumbled
- 2 tbsp fresh dill, chopped
- 2 tbsp fresh parsley, chopped
- 1/3 cup cornmeal + 2 tbsp for the baking dish
- pinch of red pepper flakes, optional
- 1 tbsp butter or oil to grease the pan
DIRECTIONS:
- Preheat the oven to 350F degrees. Butter a baking dish. Sprinkle the 2 tbsp of cornmeal into the baking dish making sure the bottom and sides are coated. Shake out the excess.
- Heat a large deep skillet over medium heat with the olive oil. Add the onions and garlic and allow them to cook until the onions are translucent.
- Add the corn and zucchini and season with salt, pepper, and red pepper flakes if using. Let them cook until soft and tender, 5-10 minutes.
- Remove from the heat and set aside.
- Add the eggs, yogurt, cornmeal, and heavy cream to a bowl and whisk together.
- Stir in the fresh herbs and feta. Check for seasoning.
- Spread the zucchini and corn mixture into the bottom of the prepared baking dish. Pour the egg and cheese mixture over the top.
- Allow the quiche to bake for 40-45 minutes until golden brown, puffed, and the eggs are set.
- Serve with a simple lettuce salad.
Recipe from UncomplicatedChef
Fork Lore 