Farmers’ Market Tomato and Zucchini Quiche
Cook Time45 minutes mins
Total Time45 minutes mins
Course: Breakfast
Keyword: cooking, food, recipe, vegetables
Servings: 8 servings
Author: Barbara Schieving
Prevent your screen from going to sleep
- 1 9 in crust *See my [pie crust tutorial]
- 4 large eggs
- 1 cup milk I used 1%
- ½ cup zucchini halved and sliced
- 4 slices precooked bacon diced
- 2 green onions chopped
- ½ cup fresh corn cut off the cob
- ½ cup shredded cheese
- 1 tablespoon freeze dried cilantro
- ½ teaspoon salt divided
- ¼ teaspoon fresh ground pepper
- ½ cup assorted cherry tomatoes halved
Preheat oven to 425º. Press crust into a 9 in quiche pan, prick crust and bake for 15 minutes.
Place cut zucchini in a strainer and sprinkle with ¼ teaspoon salt. Let sit for 15 minutes to remove some of the water.
In a large bowl whisk together the eggs and milk. Add the zucchini, bacon, green onion, corn, cheese, cilantro, salt and pepper and mix well.
Pour the egg mixture into the precooked crust. Sprinkle the tomatoes on top of the egg mixture.
Bake for 30 minutes until the center is set and a toothpick comes out clean. Allow to cool slightly before serving.