Homemade Corn and Zucchini Quiche

Here is my go-to corn and zucchini quiche recipe, with a light, creamy egg filling, fresh summer vegetables, and just enough cheese to make it feel like a treat.

This quiche has become my weekly lunch prep staple during the summer months when zucchini is everywhere. I often make two at once – one for dinner and one to slice up for easy grab-and-go meals throughout the week. Perfect for those busy days when you need something good and filling, right?

What Kind of Zucchini Should I Use?

For quiche, smaller to medium-sized zucchini are your best bet since they tend to be more tender and have fewer seeds than their larger counterparts. Look for zucchini that’s about 6-8 inches long and feels firm when you give it a gentle squeeze. The skin should be deep green and free from blemishes or soft spots. If you can only find larger zucchini, no worries – just be sure to remove the seedy center before dicing, as those larger seeds can make your quiche watery. A quick tip: there’s no need to peel your zucchini since the skin adds nice color and texture to your quiche.

Options for Substitutions

This quiche recipe is pretty flexible and you can make several swaps depending on what you have in your kitchen:

• Pie crust: While the frozen crust is super convenient, you can use a homemade crust or even go crustless – just be sure to grease your pie dish well. For a low-carb option, try a cauliflower crust.
• Fresh corn: No fresh corn? Use about 3/4 cup of frozen or canned corn (drained) instead. Just skip the cooking step since these are already cooked.
• Zucchini: You can swap zucchini with yellow summer squash, bell peppers, or broccoli florets – just make sure to cut them into similar-sized pieces.
• Milk: Any milk works here – whole, 2%, or plant-based options like unsweetened almond milk. For a richer quiche, try half-and-half or heavy cream.
• Cheese: The recipe is super forgiving with cheese choices – swiss, gouda, or even a mix of whatever you have in your fridge will work great. Just stick to the same amount.
• Fresh herbs: If you don’t have fresh herbs, use dried ones (about 1 teaspoon) or skip them altogether. The quiche will still taste great!

Watch Out for These Mistakes While Baking

The biggest challenge when making quiche is ending up with a soggy bottom crust – to prevent this, pre-bake your pie crust for 10-12 minutes before adding the filling, and make sure to pat your vegetables dry after washing them.

Another common mistake is not cooking the vegetables before adding them to the quiche; raw zucchini and corn will release too much moisture during baking, so take time to sauté them with the onions until they’re lightly golden and most of their moisture has evaporated.

The custard filling needs the right ratio of eggs to milk – using too much milk can make your quiche watery, while too many eggs will make it rubbery, so stick to the recipe measurements for the best silky texture.

For the perfect finish, let your quiche rest for 15-20 minutes after baking – this allows the custard to set properly and makes it much easier to slice clean pieces.

What to Serve With Quiche?

This veggie-packed quiche is perfect for brunch, lunch, or a light dinner, and there are lots of tasty ways to round out your meal. A simple mixed green salad with a light vinaigrette makes an excellent partner – the fresh, crisp greens balance out the rich, creamy quiche really nicely. For breakfast or brunch, try serving it with some fresh fruit on the side, like berries or melon slices, and maybe some crispy bacon if you’re feeling extra hungry. If you’re having it for dinner, roasted potatoes with herbs or a cup of tomato soup would make great companions to your slice of quiche.

Storage Instructions

Keep Fresh: This quiche is perfect for leftovers! Place it in an airtight container and keep it in the fridge for up to 4 days. I like to make it on Sunday and enjoy slices throughout the week for an easy breakfast or light lunch with a side salad.

Freeze: You can freeze this quiche either whole or in individual slices – just wrap it well in plastic wrap and aluminum foil. It’ll stay good in the freezer for up to 2 months. If freezing individual slices, wrap them separately so you can grab just what you need.

Reheat: To warm up your quiche, pop it in the oven at 350°F for about 15-20 minutes if it’s whole, or 10 minutes for individual slices. You can also microwave individual slices for 1-2 minutes, though the crust won’t be as crispy. Just make sure it’s heated through to the middle!

Preparation Time	15-20 minutes
Cooking Time	40-50 minutes
Total Time	55-70 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-900
• Protein: 35-40 g
• Fat: 50-55 g
• Carbohydrates: 60-70 g

Ingredients

• 1 frozen 9-inch pie shell
• Kernels from 1 ear of corn
• 1 small zucchini, chopped into chunks
• 1/2 white onion, finely diced
• 3 cloves garlic, thinly sliced
• 4 eggs
• 1/3 cup milk
• 1 cup shredded cheese (cheddar, mozzarella, or gruyere)
• 1/4 cup olive oil
• Sea salt and pepper, as needed
• Optional: a handful of fresh tarragon or thyme
• Optional: juice from 1 lemon

Step 1: Prepare the Oven and Pie Shell

• 1 frozen 9-inch pie shell

Preheat your oven to 375°F (190°C).

Remove the frozen 9-inch pie shell from the freezer and place it on a sheet pan.

This will make handling easier when it’s time to fill the shell, and putting the cold crust on a hot oven rack helps crisp up the bottom.

Step 2: Saute the Vegetables

• 1/4 cup olive oil
• 3 cloves garlic, thinly sliced
• 1/2 white onion, finely diced
• 1 small zucchini, chopped into chunks
• kernels from 1 ear of corn
• sea salt and pepper, as needed
• optional: juice from 1 lemon

In a large pan over medium heat, warm the olive oil and saute the thinly sliced garlic until it just starts to brown, about 1-2 minutes.

Add the finely diced white onion and turn the heat to medium-high.

Cook for about 5 minutes, stirring occasionally, until the onion begins to soften.

Next, add the chopped zucchini, season with a pinch of salt to help it release moisture, and cook for about 10 minutes until the zucchini starts to shrink.

Then, stir in the corn kernels and cook for another 10 minutes, or until most of the liquid from the vegetables has evaporated.

For a little extra brightness, I love to add a splash of lemon juice at the end—try this if you’d like.

Step 3: Mix Eggs, Milk, Cheese, and Seasonings

• 4 eggs
• 1/3 cup milk
• 1 cup shredded cheese (cheddar, mozzarella, or gruyere)
• optional: a handful of fresh tarragon or thyme
• sea salt and pepper, as needed
• sauteed vegetables from Step 2

In a large bowl, whisk together the eggs and milk until well combined.

Stir in the shredded cheese and the fresh tarragon or thyme if you’re using it.

Season the mixture with a generous pinch of sea salt and some pepper—I find that a little extra salt ensures the whole quiche is flavorful.

Once mixed, fold in the cooked vegetables from Step 2, ensuring everything is evenly distributed.

Step 4: Assemble and Bake the Quiche

• quiche mixture from Step 3
• 1 frozen 9-inch pie shell (from Step 1)
• extra shredded cheese (optional, for topping)

Pour the quiche mixture into the prepared frozen pie shell (from Step 1).

Make sure the filling is evenly spread.

Transfer the sheet pan with the filled pie shell to the preheated oven and bake for approximately 40 minutes.

The quiche is ready when the top is golden and a toothpick or fork inserted in the center comes out clean.

If you’d like an extra cheesy top, sprinkle a bit more shredded cheese on during the last 10 to 15 minutes of baking.

Step 5: Cool and Serve

Remove the baked quiche from the oven and let it cool for at least 10-15 minutes before slicing.

This helps the filling set and makes for cleaner slices.

I like to serve my quiche warm or at room temperature, sometimes with a simple salad on the side.