Zucchini Sweet Corn Ricotta Quiche
Elevate your brunch game with this Zucchini Sweet Corn Ricotta Quiche, a delightful medley of summer’s freshest flavors tucked into a buttery pie crust. This 9-inch quiche combines tender sautéed zucchini, juicy sweet corn kernels, and creamy ricotta cheese with a rich, silky egg custard, enhanced by mozzarella and Parmesan for a touch of indulgence. Fresh basil adds a fragrant herbal note, while a blind-baked crust ensures the perfect flaky base. Perfect for breakfast, lunch, or even a light dinner, this quiche is as versatile as it is delicious. Ready in just over an hour, it's a beautiful and satisfying dish that feels like a slice of sunshine on your plate. Serve warm or at room temperature, garnished with extra basil for a bright, elegant finish.
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Recipe Information
Ingredients
- 1 9-inch store-bought or homemade pie crust
- 1 medium zucchini
- 1 cup sweet corn kernels
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 0.25 cup Parmesan cheese
- 4 large eggs
- 0.5 cup whole milk
- 0.5 cup heavy cream
- 2 tablespoons fresh basil leaves (chopped)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon olive oil
Instructions
Preheat your oven to 375°F (190°C).
Press the pie crust into a 9-inch tart or pie pan. Trim any excess edges, and prick the base with a fork. Blind bake the crust by lining it with parchment paper, filling it with pie weights or dried beans, and baking for 10 minutes. Remove the weights and parchment and bake an additional 5 minutes. Let cool slightly.
While the crust bakes, prepare the vegetables. Thinly slice the zucchini into half-moon shapes. In a skillet over medium heat, warm the olive oil and sauté the zucchini for 2-3 minutes until slightly softened. Add the sweet corn kernels and cook for another 2 minutes. Remove from heat and set aside.
In a large mixing bowl, whisk together the eggs, ricotta cheese, whole milk, heavy cream, salt, and black pepper until smooth. Stir in the shredded mozzarella and Parmesan cheese.
Gently fold the sautéed zucchini, corn, and chopped basil into the egg mixture.
Pour the filling into the cooled pie crust, spreading it out evenly.
Bake the quiche in the preheated oven for 40-45 minutes, or until the filling is set and slightly golden on top.
Allow the quiche to cool for at least 10 minutes before slicing and serving. Garnish with additional basil leaves if desired.
Nutrition Facts
Calories |
3107 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 215.6 g | 276% | |
| Saturated Fat | 98.8 g | 494% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1186 mg | 395% | |
| Sodium | 4697 mg | 204% | |
| Total Carbohydrate | 185.3 g | 67% | |
| Dietary Fiber | 15.7 g | 56% | |
| Total Sugars | 32.0 g | ||
| Protein | 118.7 g | 237% | |
| Vitamin D | 5.7 mcg | 28% | |
| Calcium | 1921 mg | 148% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 2104 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
