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+ servings

Crustless Corn and Zucchini Quiche

Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Servings: 6 -8


  • 2 tablespoons unsalted butter
  • 2 large zucchini finely sliced on a mandolin
  • 1/4 cup diced yellow onion
  • 1 tablespoons chopped oregano
  • 1 teaspoon chopped thyme
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 1/2 cups corn kernels cut fresh from the cob
  • 6 large eggs
  • 1/4 cup heavy cream
  • 1/4 cup ricotta cheese
  • 4 ounces grated swiss cheese
  • fresh parsley for garnish


  • Preheat your oven to 375 degrees F.
  • Melt the butter in a large nonstick skillet over medium heat. Add the zucchini and onion. Cook for about 5 minutes, and then add the corn kernels. Cook for an additional 5 minutes. Stir in the oregano, thyme, salt and black pepper. Remove from heat.
  • In a large bowl, whisk together the eggs, heavy cream and ricotta cheese until smooth. Add the swiss, reserving 2 tablespoons for topping later. Gently fold in the cheese along with the veggie mixture.
  • Spray a large pie pan with a nonstick spray and or line it with parchment paper. Pour in the egg mixture and sprinkle on the remaining swiss cheese. Cover tightly with foil and bake for 15 minutes. Remove the foil and continue baking for 15 minutes until the quiche is completely cooked through and puffed up just a little. Let stand at room temperature for about 5 minutes. Your quiche may deflate just a little. Sprinkle with parsley and serve.