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.