Crustless Zucchini Corn Quiche

1. 1

   Preheat the oven to 375 degrees F (190 degrees C) and butter a 9-inch pie pan.

2. 2

   Melt 2 tablespoons butter in a non-stick skillet over medium heat. When it begins to bubble, add the onion and cook, stirring occasionally, for 1 to 2 minutes.

3. 3

   Stir in the zucchini and corn kernels, lightly season the skillet contents with salt and pepper, and cook until the vegetables are slightly firm, 3 to 5 minutes. Remove from the heat.

4. 4

   In a large mixing bowl, whisk the eggs with the cream, salt, pepper, and cayenne until well combined. Stir in the cheese, fresh chopped spinach, and the contents of the skillet.

5. 5

   Pour the egg mixture into the prepared pan, then arrange the red bell pepper rings on top, pressing them down into the quiche until the tops of the rings are level with the egg mixture.

6. 6

   Bake in the center of the preheated oven until lightly browned and a knife inserted in the center comes out clean, 25 to 30 minutes. Cool on a rack for 5 to 10 minutes.

7. 7

   Garnish with fresh parsley sprigs and serve warm.

• Calories 338.37 kcal Moderate
• Protein 17.47 g Good Source
• Carbs 17.05 g Moderate
• Total Fat 22.63 g High
• Saturated Fat 10.57 g High
• Trans Fat 0.03 g High
• Cholesterol 272.06 mg High
• Sodium 337.16 mg Moderate
• Fiber 3.0 g Moderate
• Sugar 7.26 g Moderate
• Added Sugar 0.0 g Low Source
• Calcium 286.64 mg Good Source
• Iron 2.94 mg Moderate
• Potassium 599.33 mg Moderate
• Vitamin A 217.22 mcg_rae Good Source
• Vitamin C 95.13 mg Good Source
• Vitamin D 1.99 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Eggs 🥚
• Milk 🥛
• Corn 🌽
• Onions 🧅