Ingredients
1 pre-made pie crust (or homemade, if preferred)
1 tablespoon olive oil
1 small zucchini, diced
1 cup fresh or frozen corn kernels
1/2 small onion, finely chopped
3 large eggs
1/2 cup milk (or cream for a richer texture)
1 cup shredded cheddar cheese
Salt and pepper to taste
1/4 teaspoon garlic powder (optional)
Fresh herbs for garnish (like parsley or thyme, optional)
Instructions
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Preheat oven to 375°F (190°C).
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In a skillet, heat olive oil over medium heat. Add zucchini, corn, and onion. Sauté for 5–7 minutes until the vegetables are tender and any moisture from the zucchini has evaporated. Set aside to cool slightly.
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In a bowl, whisk together eggs, milk, shredded cheese, salt, pepper, and garlic powder (if using).
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Add the sautéed vegetables to the egg mixture and stir to combine.
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Pour the mixture into the pie crust.
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Bake for 30–35 minutes or until the quiche is set and golden on top.
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Let cool for 5 minutes before slicing. Garnish with fresh herbs if desired. Serve warm or at room temperature.