Crustless quiche with sweet corn, zucchini and ricotta
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Cook time: 
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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
  1. 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.
  2. In a bowl mix eggs, fontina, half and half, cream and S&P. Add sauteed vegetables to the bowl and mix.
  3. 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/