Introduction

Hey there, friend! Does anything scream summer more than beautiful corn on the cob and fresh zucchini? If you’re anything like me, you might find yourself with a happy abundance of these sunny veggies as the season gets into full swing. And when life gives you summer produce, you make quiche! But not just any quiche – this is my absolute favorite way to capture those vibrant flavors in one delightful dish. It’s light, it’s fresh, and it feels like a little slice of sunshine on your plate. Plus, and this is a big plus in my book, it’s incredibly easy. Perfect for a lazy weekend brunch, a simple weeknight dinner with a side salad, or packing up for a picnic. Trust me, once you try this combination of sweet corn, tender zucchini, tangy goat cheese, bright lemon, and fragrant basil, you’ll be hooked!

Why You’ll Love This Recipe

Fast: Seriously quick to prep, leaving you more time to enjoy that summer evening.
Easy: No complicated crust needed (though you can add one if you like!), just simple mixing and baking.
Giftable: Wrap it up and take it to a potluck or share with a neighbor.
Crowd-pleasing: The flavors are universally loved, making it a hit with almost everyone.

Ingredients

Here’s what you’ll need to whip up this taste of summer. Nothing fancy, just simple, fresh goodness!

2 tbsp Fresh Basil: Oh, the smell of fresh basil! Roughly chopped, it brings such a lovely, fragrant lift.
1 cup Fresh Corn: You can use kernels cut right off the cob from one large ear, or thawed frozen corn works too in a pinch. That sweet pop is essential!
1 tsp Lemon Zest: Just the yellow part, please! It adds a bright, zesty counterpoint to the richness of the cheese and eggs.
2 large Zucchini: Dice these up. Don’t worry, we’ll deal with their moisture so the quiche isn’t watery!
6 large Eggs: The base of our beautiful quiche. Make sure they’re at room temperature if you can, it helps everything bake evenly.
Salt and Pepper: To taste! We’ll season the egg mixture well.
4 oz Goat Cheese: Crumble this creamy, tangy cheese throughout. It melts into little pockets of deliciousness.
1/2 cup Milk or Cream: Whole milk, half-and-half, or heavy cream all work. Cream will give you a richer quiche, milk keeps it a bit lighter. Your call!

How to Make It

Let’s get cooking! This comes together in just a few simple steps.

First things first, preheat your oven to 375°F (190°C). Lightly grease a 9-inch pie plate or an equivalent-sized oven-safe dish.
Prep your veggies! Dice the zucchini into roughly 1/2-inch pieces. Heat a little oil or butter in a skillet over medium heat and add the diced zucchini. Sauté for about 5-7 minutes until it starts to soften and release some of its water.
While the zucchini is cooking, grab your corn kernels and the lemon zester. Zest your lemon carefully, avoiding the white pith. Chop your fresh basil. Crumble the goat cheese.
Once the zucchini is sautéed, transfer it to a plate lined with paper towels to drain off any excess moisture. This step is key to preventing a watery quiche!
In a large bowl, whisk your 6 large eggs until they’re well combined and slightly frothy.
Pour in the milk or cream and whisk again.
Season the egg mixture generously with salt and pepper. Remember, the vegetables aren’t seasoned yet, so this is where the main flavor comes from!
Now, gently stir in the drained zucchini, corn kernels, chopped basil, and lemon zest into the egg mixture.
Carefully pour the mixture into your prepared pie plate. Dot the top evenly with the crumbled goat cheese.
Bake for 35-45 minutes, or until the center is set and the top is lightly golden. You can gently jiggle the dish – the center shouldn’t ripple like liquid.
Let the quiche cool for 5-10 minutes before slicing and serving. This helps it set up properly for clean slices.

Substitutions & Additions

This recipe is super forgiving and adaptable! Feel free to play around based on what you have or what you love.

Cheese Swap: No goat cheese? Feta is a fantastic substitute for that tangy kick. Shredded cheddar, Gruyère, or even Parmesan would also be delicious, offering a different flavor profile.
Herb Power: Not a basil fan? Fresh dill, chives, or even a mix of fresh herbs like parsley and thyme would be wonderful.
Veggie Mix-Up: Feel free to add other quick-cooking veggies! Sautéed spinach (make sure to squeeze out the water!), chopped bell peppers, or even some cooked mushrooms would be great additions.
Add Some Protein: Want to make it heartier? Cooked, crumbled bacon or diced ham would be a tasty addition.
Make it Crusty: If you prefer a traditional quiche, simply pour the filling into a pre-baked pie crust before baking.

Tips for Success

A few little pointers to make sure your quiche turns out perfectly every time:

Drain the Zucchini: I can’t stress this enough! Zucchini holds a lot of water. Sautéing it first and then letting it drain on paper towels is the best way to avoid a soggy quiche bottom.
Don’t Overfill: Make sure your dish isn’t packed with veggies before adding the egg mixture. You want a good balance of egg custard to fillings.
Check for Doneness: The center should be set. If the edges look done but the center is still wobbly, you can loosely tent the quiche with foil to prevent the edges from burning while the middle finishes cooking.
Rest is Best: Letting the quiche sit for 5-10 minutes after baking allows the custard to firm up, making it much easier to slice neatly.

How to Store It

Leftovers (if you have any!) are just as good, if not better, the next day!

Store any leftover quiche slices in an airtight container in the refrigerator for up to 3-4 days. You can reheat individual slices gently in the microwave or in a toaster oven until warmed through. It’s also delicious served cold right out of the fridge!

FAQs

Can I make this quiche ahead of time?

Yes! You can bake the quiche completely, let it cool, and store it in the fridge. Reheat slices or the whole quiche when ready to serve. The flavor even melds nicely overnight!

Can I use frozen zucchini or corn?

Thawed frozen corn works great. For zucchini, fresh is definitely best for texture and flavor. If you must use frozen zucchini, make sure it’s completely thawed and squeezed very dry before adding it to the recipe.

Is this quiche good for breakfast?

Absolutely! Quiche is a classic brunch item, but a slice of this is also a fantastic, easy grab-and-go breakfast.

Can I add meat to this recipe?

Definitely! Crumbled cooked bacon, diced ham, or even cooked sausage would be delicious additions. Just make sure any added meat is cooked before going into the quiche mixture.

Sunny Summer Corn and Zucchini Quiche with Goat Cheese (Easy & Crustless!)

A light, fresh, and incredibly easy crustless quiche recipe featuring sweet corn, tender zucchini, tangy goat cheese, bright lemon, and fragrant basil, perfect for capturing vibrant summer flavors.

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Cook Time 40

Equipment

Oven
9-inch pie plate or oven-safe dish equivalent sized
Skillet
Large bowl
Whisk
Lemon zester
Plate
paper towels

Ingredients

Main Ingredients

2 tbsp Fresh Basil roughly chopped
1 cup Fresh Corn Kernels cut off the cob from one large ear, or thawed frozen
1 tsp Lemon Zest just the yellow part
2 large Zucchini diced up
6 large Eggs
Salt to taste
Pepper to taste
4 oz Goat Cheese crumbled
0.5 cup Milk or Cream Whole milk, half-and-half, or heavy cream
Oil or Butter a little, for sautéing

Instructions

Preheat your oven to 375°F (190°C). Lightly grease a 9-inch pie plate or an equivalent-sized oven-safe dish.
Dice the zucchini into roughly 1/2-inch pieces. Heat a little oil or butter in a skillet over medium heat and add the diced zucchini. Sauté for about 5-7 minutes until it starts to soften and release some of its water.
While the zucchini is cooking, grab your corn kernels and the lemon zester. Zest your lemon carefully, avoiding the white pith. Chop your fresh basil. Crumble the goat cheese.
Once the zucchini is sautéed, transfer it to a plate lined with paper towels to drain off any excess moisture. This step is key to preventing a watery quiche!
In a large bowl, whisk your 6 large eggs until they're well combined and slightly frothy.
Pour in the milk or cream and whisk again.
Season the egg mixture generously with salt and pepper. Remember, the vegetables aren't seasoned yet, so this is where the main flavor comes from!
Now, gently stir in the drained zucchini, corn kernels, chopped basil, and lemon zest into the egg mixture.
Carefully pour the mixture into your prepared pie plate. Dot the top evenly with the crumbled goat cheese.
Bake for 35-45 minutes, or until the center is set and the top is lightly golden. You can gently jiggle the dish – the center shouldn't ripple like liquid.
Let the quiche cool for 5-10 minutes before slicing and serving. This helps it set up properly for clean slices.

Notes

Tips for Success:
- Drain the Zucchini: Sautéing it first and then letting it drain on paper towels is the best way to avoid a soggy quiche bottom.
- Don't Overfill: Ensure a good balance of egg custard to fillings.
- Check for Doneness: The center should be set. If edges are done but center is wobbly, tent with foil.
- Rest is Best: Letting it sit for 5-10 minutes after baking helps the custard firm up for clean slices.

How to Store It:
Store any leftover quiche slices in an airtight container in the refrigerator for up to 3-4 days. Reheat individual slices gently in the microwave or toaster oven, or serve cold.