Quiche often made its way onto my family's weekend menu as I was growing up in France. This crustless version is a welcome twist during summer, when you don't want to spend too much time indoors making dough. It also makes a fantastic brunch option. Just be sure to wring out as much liquid as possible from the zucchini and spinach, so the quiche doesn't become soggy. – Jennifer Bartoli, Food specialist
- Portion size 8 servings
- Credits : Canadian Living Magazine: August 2013
Grilled Corn Salad:
MethodIn 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 425ºF (220ºC) 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.
Nutritional facts Per each of 8 servings: about
- Fibre 2 g
- Sodium 280 mg
- Sugars 5 g
- Protein 10 g
- Calories 294.0
- Total fat 23 g
- Potassium 403 mg
- Cholesterol 166 mg
- Saturated fat 11 g
- Total carbohydrate 14 g
- Iron 13.0
- Folate 39.0
- Calcium 14.0
- Vitamin A 51.0
- Vitamin C 18.0