Prep Time:
15 mins
Cook Time:
30 mins
Cool Time:
5 mins
Total Time:
50 mins
Servings:
6
Ingredients
Directions
Preheat the oven to 375 degrees F (190 degrees C) and grease a 9-inch pie pan with unsalted butter.
Melt 2 tablespoons butter in a non-stick skillet over medium heat. When the butter bubbles, add onion and cook, stirring occasionally, 1 to 2 minutes.
Stir in zucchini and corn kernels, lightly season skillet contents with salt and pepper, and cook until vegetables are tender crisp, 3 to 5 minutes. Remove from heat.
In a large mixing bowl, whisk eggs with cream, salt, pepper, and cayenne until well mixed. Stir in cheese, fresh chopped spinach, and skillet contents.
Pour egg mixture into the prepared pan, and place red bell pepper rings on top, pressing down into the quiche until the tops of the rings are even with the egg mixture.
Bake in the center of the preheated oven until lightly browned, and a knife inserted into the center comes out clean, 25 to 30 minutes. Cool on a rack for 5 to 10 minutes.
Garnish with fresh parsley sprigs, and serve warm.
Nutrition Facts (per serving)
| 217 | Calories |
| 16g | Fat |
| 9g | Carbs |
| 11g | Protein |
