Crustless Zucchini, Corn and Tomato Quiche with Feta
- 2 cups zucchini, cut in 1/3-inch thick cubes
- 2 cups yellow squash, cut in 1/3-inch thick cubes
- coarse salt
- 1 tablespoon olive oil
- 1 cup shallots, thinly sliced
- 1/3 cup red bell peppers, thinly sliced in short strips
- 3 cloves garlic, minced
- fresh cracked black pepper
- 1 cup fresh organic corn off the cob
- 2/3 cup roma tomatoes, diced, seeds and ribs removed
- 1 heaping tablespoon fresh parsley, chopped
- 1 heaping tablespoon fresh basil, chopped
- 1 heaping tablespoon fresh chives, chopped
- 1 teaspoon dill, fresh or dried (not ground)
- 1 cup crumbled feta cheese
- butter, for greasing pan
- 3 eggs
- 3/4 cup heavy cream (light is ok)
- 3/4 cup whole milk
- 2 tablespoons grated parmesan
- This recipe is vegetarian
- This recipe is gluten-free
- Produce
- Basil, fresh (1 heaping tablespoon)
- Chives, fresh (1 heaping tablespoon)
- Corn, fresh organic off the cob (1 cup)
- Dill (1 teaspoon)
- Garlic (3 cloves)
- Parsley, fresh (1 heaping tablespoon)
- Red bell peppers (1/3 cup)
- Roma tomatoes (2/3 cup)
- Shallots (1 cup)
- Yellow squash (2 cups)
- Zucchini (2 cups)
- Cooking & Baking
- Black pepper, fresh cracked (1)
- Olive oil (1 tablespoon)
- Salt, coarse (1)
- Dairy
- Butter (1)
- Feta cheese (1 cup)
- Heavy cream (3/4 cup)
- Parmesan, grated (2 tablespoons)
- Whole milk (3/4 cup)
- Refrigerated
- Eggs (3)
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Published July 11, 2012 (7 months ago).
48 people saved this recipe.
