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Sweet Corn and Zucchini Quiche with Cornmeal Crust

Hands-on time 18 mins
Total time 1 hr, 23 mins
Yield

Serves 8 (serving size: 1 wedge)

This recipe provides a double hit of whole-grain corn with fresh kernels and whole-grain cornmeal. The crust is super easy—no rolling required: Simply pulse the ingredients in a food processor until crumbly, and pat into the pie plate.

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 2 cups (1/8-inch) sliced zucchini
  • 1/3 cup chopped shallots
  • 1 1/4 teaspoons kosher salt, divided
  • 1 cup fresh corn kernels
  • 1 tablespoon chopped fresh thyme
  • 4.75 ounces white whole-wheat flour (about 1 cup)
  • 1/2 cup whole-grain cornmeal
  • 1 teaspoon freshly ground black pepper, divided
  • 1/3 cup extra-virgin olive oil
  • 1/4 cup 2% reduced-fat milk
  • Cooking spray
  • 3 ounces smoked Gouda cheese, shredded (about 3⁄4 cup)
  • 2/3 cup 2% reduced-fat milk
  • 5 large eggs

Nutrition Information

  • calories 306
  • fat 18.1 g
  • satfat 4.8 g
  • monofat 10.1 g
  • polyfat 2.1 g
  • protein 11 g
  • carbohydrate 25 g
  • fiber 4 g
  • sugars 4 g
  • Est. Added Sugars 0 g
  • cholesterol 131 mg
  • iron 2 mg
  • sodium 453 mg
  • calcium 136 mg

How to Make It

  1. Preheat oven to 400°F.
  2. Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil; swirl to coat. Add zucchini, shallots, and 1/4 teaspoon salt; sauté 5 minutes or until tender and beginning to brown lightly. Add corn and thyme; sauté 1 minute. Remove from heat; cool slightly.
  3. Weigh or lightly spoon our into a dry measuring cup; level with a knife. Place our, cornmeal, 1/2 teaspoon salt, and 3/4 teaspoon pepper in a food processor; pulse 2 times to combine. Combine 1/3 cup oil and 1/4 cup milk. With processor on, gradually add oil mixture through food chute; process until dough is crumbly. Sprinkle dough into a 9-inch pie plate coated with cooking spray; quickly press dough into an even layer in bottom and up sides of pan. Bake crust at 400°F for 15 minutes or until edges are lightly browned. Remove from oven.
  4. Reduce oven temperature to 350°F.
  5. Spoon zucchini mixture into warm crust; sprinkle evenly with cheese. Combine 2/3 cup milk, eggs, 1/2 teaspoon salt, and 1/4 teaspoon pepper; stir well with a whisk. Pour egg mixture over filling in crust. Bake at 350°F for 40 to 45 minutes or until a knife inserted in center comes out clean and top is lightly browned. Cool 10 minutes on a wire rack before cutting into wedges.

Cook's Notes

Executive Editor at Cooking Light, Ann Pittman, explores whole grain's all-around awesomeness in her new book, Everyday Whole Grains: 175 Recipes from Amaranth to Wild Rice. This complete guide to healthy, hearty, and incredibly versatile whole grains includes something for everyone and offers innovative new techniques to ensure the most flavorful results. From simple, delicious sides to satisfying mains and sublime desserts, this James Beard Award-winning author educates, inspires and does not disappoint. Discover a whole new way of looking at whole grains, how they are prepared, and how they can be incorporated into a healthy diet at every meal.

Also appeared in: Oxmoor House, March, 2016, Everyday Whole Grains: 175 Recipes from Amaranth to Wild Rice;