Goat Cheese and Zucchini Crustless Quiche With Grilled Corn Salad

A Summery Twist on a Classic: Crustless Goat Cheese and Zucchini Quiche

As a busy professional, time is my most precious commodity. Weekends are for recharging, not spending hours in the kitchen. That's why I've fallen in love with this crustless quiche recipe. It's a delightful variation on a classic French dish, perfect for a light brunch or a satisfying lunch. The best part? It requires minimal prep time and cleanup, leaving me with more time to enjoy the sunshine. This recipe strikes the perfect balance between healthy and indulgent, using fresh seasonal ingredients that are bursting with flavor. Forget the heavy, buttery crust; this quiche is light, refreshing, and surprisingly easy to make. The addition of a vibrant grilled corn salad elevates the dish to a whole new level, adding a delicious textural contrast and a burst of sweet corn flavor.

The beauty of this recipe lies in its adaptability. Feel free to experiment with different cheeses, vegetables, or herbs to create your unique masterpiece. Add some roasted red peppers for sweetness, sautéed mushrooms for earthiness, or a sprinkle of fresh chives for a delicate herbaceous note. The possibilities are endless! This quiche is also a great way to use up leftover vegetables from the week, making it both convenient and economical. And let's not forget the ease of preparation. The simplicity of this recipe means I can spend less time in the kitchen and more time doing what I love—whether that’s enjoying a relaxing weekend or catching up with friends. This crustless quiche is more than just a meal; it's a testament to how delicious and satisfying a healthy dish can be, even on a busy schedule.

The Grilled Corn Salad: A Perfect Complement

The grilled corn salad adds a burst of freshness and sweetness that perfectly complements the savory quiche. Grilling the corn enhances its natural sweetness, adding a smoky char that elevates the entire dish. The simple vinaigrette, with its bright lemon juice and tangy Dijon mustard, cuts through the richness of the goat cheese and creates a delightful balance of flavors. I love using cherry tomatoes in the salad for their juicy sweetness and vibrant color. They add a beautiful pop of color and a burst of freshness to the already delicious combination. The fresh spinach adds a subtle earthy note and a nice textural contrast to the sweet corn and juicy tomatoes.

Tips for Success

Wringing Out the Moisture: This step is crucial to prevent a soggy quiche. Make sure you thoroughly wring out the excess liquid from the zucchini and spinach. A clean tea towel is your best friend in this process!

Don't Overbake: Keep a close eye on the quiche while it bakes to ensure it doesn't dry out. A golden brown top and a set center are signs that it's perfectly cooked.

Customize Your Ingredients: Feel free to experiment with different cheeses, vegetables, or herbs. The beauty of this recipe is its adaptability.

Make Ahead: The quiche can be made ahead of time and reheated, making it a perfect option for meal prepping or entertaining.

Serving Suggestions: This quiche is delicious on its own, but it's even better when paired with a simple side salad or some crusty bread. A mimosa or a glass of crisp white wine is the perfect accompaniment for a truly memorable brunch or lunch.

This crustless goat cheese and zucchini quiche with grilled corn salad is a recipe I'll be making again and again. It's a celebration of fresh summer flavors, a testament to the joy of simple cooking, and a perfect example of how a healthy and delicious meal can be both satisfying and time-efficient. Give it a try, and I’m sure you will agree!

Step-by-step

• In skillet, heat oil over medium heat; cook garlic until fragrant, 1 minute.
• Add spinach; cook, stirring often, until wilted, 2 minutes.
• Let cool.
• Wrap spinach and zucchini in clean tea towel; twist and squeeze to release excess liquid.
• Set aside.
• In large bowl, whisk eggs just until blended.
• Whisk in cream, milk, nutmeg, salt and pepper just until combined.
• Stir in goat cheese, Parmesan cheese, zucchini and spinach.
• Pour into greased 9-inch (23 cm) pie plate.
• Bake in 425°F (220°C) oven until golden brown and centre is set, 35 to 40 minutes.
• Grilled Corn Salad: Combine butter, half each of the salt and pepper and the Italian seasoning.
• Place corncobs on greased grill over medium-high heat; close lid and grill, turning often and brushing with half of the butter mixture, until tender and grill-marked, 10 to 15 minutes.
• Brush with remaining butter mixture; cut kernels from corncobs.
• In large bowl, whisk together oil, lemon juice, mustard, honey and remaining salt and pepper.
• Add spinach, tomatoes and corn; toss to coat.
• Serve with quiche.