Healthy Corn Quiche

Growing up, quiche always seemed like something fancy people ordered at brunch restaurants. My mom stuck to scrambled eggs and toast at home – simple and reliable. The first time I attempted a quiche, I expected it to be complicated and fussy.

Turns out, making quiche is actually pretty straightforward, especially this corn version. It’s basically just mixing ingredients in a bowl and pouring them into a crust. The corn adds a natural sweetness and reminds me of summer cookouts. Now when I want to feel a little fancy without the fuss, this is my go-to recipe.

What Kind of Corn Should I Use?

Fresh sweet corn is your best bet for this quiche, especially during summer when it’s in season and at its sweetest. If fresh corn isn’t available, frozen corn kernels work perfectly fine – just make sure to thaw and drain them well before using. While canned corn can work in a pinch, it tends to be a bit softer and waterier, so you’ll want to drain it thoroughly and pat it dry with paper towels first. When choosing fresh corn, look for ears with bright green husks that feel slightly damp, and kernels that are plump and tightly packed – if you nick a kernel with your fingernail, it should release a milky liquid, which is a sign of freshness.

Options for Substitutions

This quiche recipe is pretty forgiving and allows for several easy swaps:

• Pie shell: If you don’t have a frozen pie shell, you can use a homemade crust or even try a crustless version by greasing the pan well. For a gluten-free option, try a crust made from shredded potatoes.
• Fresh corn: No fresh corn? You can use 3/4 cup of frozen or canned corn (drained) instead. Just make sure to pat it dry before adding to prevent excess moisture.
• Zucchini: Feel free to swap zucchini with yellow squash, bell peppers, or broccoli florets – just make sure to cut them small and cook until tender.
• Milk: Any type of milk works here – whole, 2%, or plant-based options like unsweetened almond milk. You can also use half-and-half for a richer texture.
• Cheese: The recipe is super flexible with cheese – try Swiss, Gouda, or even a mix of cheeses. Just avoid very soft cheeses like brie as they can make the filling too wet.
• Fresh herbs: If you don’t have fresh herbs, use 1 teaspoon of dried herbs instead. Dried basil, oregano, or Italian seasoning blend all work well here.

Watch Out for These Mistakes While Baking

The biggest challenge when making quiche is ending up with a soggy bottom crust – to prevent this, blind bake your pie shell for 10-12 minutes with pie weights before adding the filling, and make sure to pat your vegetables dry after washing them.

Another common mistake is overcrowding the pie shell with too many vegetables, which can release excess moisture during baking – aim to fill the shell only about 2/3 full with your corn, zucchini, and onion mixture.

To avoid a rubbery texture in your quiche, don’t overbake it – remove it from the oven when the center is still slightly jiggly (around 165°F on an instant-read thermometer), as it will continue cooking from residual heat.

For the creamiest results, let your eggs and milk come to room temperature before mixing, and always allow the quiche to rest for 15-20 minutes after baking to set properly – cutting into it too soon will give you messy, uneven slices.

What to Serve With Corn Quiche?

This savory corn quiche is perfect for brunch or a light dinner, and there are lots of tasty ways to round out your meal. A simple mixed green salad dressed with a light vinaigrette makes an excellent side dish, helping to balance the richness of the quiche. For breakfast or brunch, try serving it with fresh fruit like berries or melon slices, or even a side of crispy bacon if you’re feeling indulgent. If you’re having it for dinner, roasted cherry tomatoes or sautéed mushrooms make great companions, adding extra layers of flavor without overshadowing the delicate taste of the corn and zucchini in the quiche.

Storage Instructions

Keep Fresh: This corn quiche is great for making ahead! Once it’s completely cooled, wrap it well in plastic wrap or place it in an airtight container. It’ll stay good in the fridge for up to 4 days. I like to make it on Sunday for easy weekday lunches or quick dinners.

Freeze: You can freeze this quiche for up to 3 months – just wrap it tightly in plastic wrap and then in foil. I recommend slicing it before freezing so you can take out individual portions whenever you need them. Let it thaw overnight in the fridge when you’re ready to eat.

Reheat: To warm up your quiche, pop it in the oven at 350°F for about 15-20 minutes, or until heated through. You can also microwave individual slices for 1-2 minutes, though the crust won’t be as crispy. Just keep an eye on it to avoid overheating, which can make the eggs rubbery.

Preparation Time	15-20 minutes
Cooking Time	40-50 minutes
Total Time	55-70 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-900
• Protein: 40-50 g
• Fat: 50-60 g
• Carbohydrates: 50-60 g

Ingredients

For the crust:

• 1 (9 inch) frozen pie shell (Pillsbury is my go-to for convenience)

For the vegetable mixture:

• 3 garlic cloves (freshly minced for best flavor)
• 1 ear corn (kernels removed, about 1 cup)
• black pepper
• sea salt
• 1/2 white onion (diced into 1/4-inch pieces)
• 1/4 cup olive oil
• juice from 1 lemon (optional, brightens the flavors)
• 1 small zucchini (finely diced for even cooking)

For the egg mixture:

• 4 eggs (large)
• 1 cup grated cheddar cheese (sharp cheddar provides more flavor)
• 1/3 cup milk (whole milk recommended for richness)
• a small bunch fresh tarragon or thyme (optional, if using tarragon, about 1 tbsp chopped)

Step 1: Preheat Your Oven

Start by preheating your oven to 375°F.

This ensures that the oven is ready for the quiche once all the ingredients are prepared and assembled.

Step 2: Sauté Vegetables

Place a large pan over medium heat.

Once the pan is warmed up, sauté minced garlic in olive oil until it just starts to turn brown, about 1 to 2 minutes.

Add chopped onion to the pan, then turn up the heat to medium-high.

Cook the onion for about 5 minutes.

Step 3: Cook Zucchini and Corn

Add chopped zucchini to the pan and season with a little salt to help draw out excess water.

Cook the zucchini for about 10 minutes, or until it starts to shrink down.

Then add corn and continue cooking for another 10 minutes, or until a substantial amount of liquid has cooked off.

For a bit of extra brightness, add a squeeze of lemon juice, if desired.

Step 4: Prepare the Quiche Mixture

In a large bowl, whisk together the eggs and milk until well combined.

Stir in your choice of cheese and herbs, if using, along with a small pinch of salt and pepper.

Remember to season generously since this will flavor the entire quiche.

Incorporate the cooked vegetables from the skillet into the egg mixture.

Step 5: Assemble and Bake the Quiche

Position the frozen pie crust on a sheet pan for easy handling.

Pour the prepared quiche mixture into the pie crust evenly.

Bake in the preheated oven for approximately 40 minutes, or until the quiche is set and a toothpick or fork inserted into the center comes out clean.

Optionally, sprinkle extra cheese on top during the last 10 to 15 minutes of baking for a cheesy finish.

Step 6: Serve

Once baked to perfection, remove the quiche from the oven and let it cool slightly before serving.

Enjoy your delicious homemade vegetable quiche warm or at room temperature.