Preheat oven to 375 degrees. Spray a pie pan or baking dish with nonfat cooking spray.
In a small bowl, whisk together eggs, milk, and salt and pepper.
In a separate bowl, combine the remaining ingredients. Pour the whisked egg mixture into the corn and zucchini mixture and stir to combine.
Using an immersion blender, process the quiche mixture until mist of the corn kernels are broken down, but leaving some whole. Pour into prepared dish.
Place in oven and bake for 35-40 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving. Cut into 6 slices.
Notes
The entire recipe makes 6 servingsThe serving size is 1 slice
Nutrition
Nutrition Facts
CORN AND ZUCCHINI QUICHE RECIPE
Amount per Serving
Calories
157
% Daily Value*
Fat
7.5
g
12
%
Saturated Fat
3.3
g
21
%
Cholesterol
137
mg
46
%
Sodium
181
mg
8
%
Potassium
380
mg
11
%
Carbohydrates
12.6
g
4
%
Fiber
1.5
g
6
%
Sugar
3.2
g
4
%
Protein
12
g
24
%
Calcium
190
mg
19
%
Iron
1.8
mg
10
%
* Percent Daily Values are based on a 2000 calorie diet.