Is there anything that makes your heart soar? Do you ever wake up in the morning and, before you eye’s are barely open, you realize your heart’s soaring? That happened to me today.
I bet you think it has something to do with food, right? It makes sense, since I do have a food blog after all ………. and,you’re right, I do tend go kind of crazy about all things culinary ……….
But nope, that’s not it this time. This time it’s something even better. Our daughter and her family, who reside in London most of the year, are winging their way across the great big wide Atlantic right now, and by the time this is posted, Scott and I will be welcoming them to the good old U.S.A. Wooohooo! So excited! The flight from London, Heathrow to our home in Raleigh is between 8 and 9 hours. It’s a long day of flying (especially with four little ones) and they usually arrive happy, but quite tired. Oh, and hungry. Airline food is not super thrilling these days. They usually arrive late in the afternoon and I usually try to plan something fairly light for dinner. With the time change, dinner time here is actually about 11p.m. in London. Which means that, shortly after the evening meal, we see lots of sleepy little heads soon to be in dreamy land. Heavy food just doesn’t sit well at that time of the day.
With all the delicious fresh produce abundant at local markets and farm stands, I decided that a crustless quiche would be a nice option. Fresh corn has been just beautiful around here lately, so I decided to make it the star of this quiche.
I also added thinly sliced zucchini, mini bell peppers, crisp, smoky bacon and Parmesan cheese. Instead of cream or half and half, I like to mix creamy Greek yogurt with the eggs for a healthy, high protein Fresh Corn, Bell Pepper and Zucchini Crustless Quiche.
There is a lovely little splurge in this recipe too. A handful of panko crumbs sautéed till golden in just a bit of butter and olive oil adds a crisp, buttery topping that makes up for the usual high fat, high calorie quiche crust. I made this earlier in the week for Scott and myself, and we loved it. I’m glad I enjoyed it then, with my heart soaring like it is today, I probably would even appreciate it, with all the excitement around our house. Bon Appetit!
P.S. I’m serving this with a crusty loaf of European bread and a simple salad of butter lettuce, tomatoes, avocado, shaved Parmesan, toasted pine nuts and my Lemon Herb Vinaigrette. I’ll be posting the recipe soon. You won’t believe how easy it is!
- 3 ears fresh corn on the cob
- ¾ cup greek yogurt
- 7 large eggs
- 1 teaspoon kosher salt
- 1 tablespoon fresh thyme leaves
- 1 tablespoon extra virgin olive oil
- 1 medium-size cloves garlic, finely minced
- 2 small zucchini
- 5 medium mini bell peppers
- ½ teaspoon kosher salt
- ⅛ teaspoon freshly ground black pepper
- 4 strips bacon, cut in ½-inch pieces, cooked until crisp and drained on several thicknesses of paper towels
- 1 cup Parmesan Cheese
- 1 teaspoon butter
- 1 teaspoon extra virgin olive oil
- ⅓ cup panko crumbs
- Preheat oven to 350˚F. Spray a 9-inch quiche pan generously with cooking spray. Rub with a paper towel to evenly distribute.
- Slice corn kernels off of the cobs. Set aside
- Place Greek yogurt , eggs and salt in blender. Blend on medium-high speed until smooth. Add thyme leaves, stir and set aside.
- Heat olive oil in a medium-size sauté pan over medium heat. Add garlic and stir for 20-30 seconds, or until fragrant. Add zucchini and peppers, ½ teaspoon salt and pepper. Cook for 5 minutes, stirring occasionally. Add corn and cook another 5 minutes until zucchini starts to soften. Add bacon, stir and set aside.
- In the same pan, over medium heat, melt the butter. Add the olive oil and panko crumbs and stir. Continue cooking, stirring frequently until crumbs are golden, about 5 minutes. Set aside.
- Pour egg mixture through a fine sieve into prepared quiche pan. Sprinkle with cheese.
- Sprinkle with the sautéed veggies/bacon mixture a spoonful at a time until all veggies are added. Some will sink into the egg mixture, but towards the end they will stay near the surface.
- Bake for 30 minutes. Remove from oven and sprinkle with prepared panko crumbs. Return to oven and bake another 10 minutes or until top is light golden brown and center no longer wiggles when quiche is gently rocked side to side. If quiche looks golden, but center is not done, cover lightly with a piece of non-stick foil, or a piece of regular foil that has been sprayed with cooking spray.
- Remove from oven when done and allow to rest for 10 minutes before serving. Garnish the top with more thyme leaves, if desired.