Crustless quiche with sweet corn, zucchini and ricotta
Author: Good Thyme Kitchen
Prep time:
Cook time:
Total time:
Serves: 6
Ingredients
1 tsp extra virgin olive oil
½ yellow onion diced
2 cloves garlic chopped
2 ears sweet corn cut off the cob
1 large zuchinni sliced paper thin
3 eggs
½ C fontina cheese - can also use pepperjack for some added spice
¼ C ricotta
1 C fat free half and half
½ C heavy cream
1 tsp kosher salt
½ tsp ground pepper
Instructions
Preheat oven to 375 degrees. Heat olive oil in a large skillet over medium heat. Add the onions and let cook for 3 or 4 minutes. Add garlic, zuchinni and corn and sautee for 10 minutes. Set aside to cool.
In a bowl mix eggs, fontina, half and half, cream and S&P. Add sauteed vegetables to the bowl and mix.
Line a glass pie dish with parchment paper. Transfer the mixture into the parchment lined pie dish. Top with dollaps of ricotta. Bake on center rack for 40-45 minutes until the quiche is firm and not jiggly and golden brown on the top. Let stand for 10 minutes before serving.
Recipe by Good Thyme Kitchen at https://www.goodthymekitchen.com/crustless-quiche-sweet-corn-zucchini-ricotta/