Zucchini & Corn

The one thing that I have gotten a lot of this summer so far is zucchini and summer squash.  And this week, we got our first ears of corn.  So, I looked around and finally decided to make a quiche using these two ingredients.  The corn, when I cut it from the cobs was super sweet, a nice surprise so early in the season!

Zucchini Corn Quiche

This is not an original recipe to me.  It is an adaptation of this recipe: http://pinchofyum.com/sweet-corn-zucchini-pie

• 4 tablespoons butter
• Whole sweet onion, diced
• 2 ears sweet corn*
• 1 large zucchini*, sliced very thinly (about 2 cups)
• 1 large yellow summer squash*, sliced very thinly (about 2 cups)
• 8 ounces sliced mushrooms
• 1 tsp fresh basil*
• 1/2 tsp fresh oregano
• ½ teaspoon salt
• 12 ounces shredded cheese (I used cheddar)
• 4 eggs*, beaten
• 1 cup 1% milk 

Preheat the oven to 375 degrees. Heat the butter in a large, deep skillet over medium high heat. Add the onions, zucchini, and mushrooms. While the veggies saute, cut the corn kernels off the cob. Add them to the pan and continue to saute until the veggies are soft, 5-10 minutes. Remove from heat to a bowl lined with cheesecloth.  Once cooled enough to handle, twist cheesecloth to press out as much liquid as possible (this will prevent the quiche from being too wet.

Stir in the basil, oregano, salt, cheese, and the beaten egg. Line a pie pan (9-inch or larger) with parchment paper or just grease a pan with nonstick spray. Transfer the mixture to the pan. Arrange the top so the zucchini slices lay flat and look nice. Top with a little extra cheese for looks and bake for 40 minutes. Let stand for 10-15 minutes before cutting into slices.

*CSA ingredients