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Easy Summer Squash and Sweet Corn Quiche
Created by JoAnne Green
Published June 19, 2017



photo of a corn stalk by JoAnne Green


Summer is here, and so is Fresno State sweet corn. The first day of sales for the 2017 harvest of Fresno State sweet corn, Friday, June 2, produced record results with 38,586 ears sold, according to a press release from Fresno State.
To celebrate another huge season of Fresno State sweet corn, let’s make a delicious and easy quiche using sweet corn.

Ingredients

• 2 cups of fresh sweet corn kernels
• 2 medium zucchinis, halved and sliced about ¼ inch thick
• 1 medium yellow onion, chopped
• 1 medium red bell pepper, chopped
• 1 tablespoon chopped fresh dill
• 2 tbsp. olive oil
• 4 eggs, beaten
• 1/2 cup non-fat milk
• ½ cup non-fat yogurt
• 1/2 cup almond meal or chopped almonds
• Salt and pepper to taste

Directions:

1. Heat olive oil in a large, deep skillet over medium high heat. Add onion, bell pepper zucchini, and corn. Mix well and cook the veggies for 5 minutes. Turn off the heat.
2. Add dill, salt, and pepper.
3. In a mixing bowl, combine beaten eggs and milk. Pour over the cooked vegetables. Mix well.
4. Spray a 9-inch pie pan with cooking spray. Transfer the vegetable mixture to the pan. Spoon yogurt over the vegetables. Sprinkle almond meal.
5. Bake the quiche in a preheated oven at 350 degrees for 15 minutes.
6. Just before serving, put the quiche under the oven broiler for 5 minutes to brown the top.
7. Remove from the oven. Allow it to cool before slicing.

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