The Best Sweet Corn and Summer Squash Quiche

Today I’m sharing my recipe for the Best Sweet Corn and Summer Squash Quiche. My garden to table quiche is made of lots of summer garden favs including yellow summer squash, zucchini and sweet corn.

The quiche also includes farm fresh eggs, a flaky pie crust, onions for added flavor, fresh herbs and smoky gouda cheese.

It’s the perfect garden to table recipe to celebrate summer’s abundance.

Printable Recipe Card: The Best Sweet Corn and Summer Squash Quiche

How to Make the Best Sweet Corn and Summer Squash Quiche

Ingredients & A Few Notes

Let’s harvest a few goodies from the garden, collect a half dozen farm fresh eggs, and head to our kitchens to gather everything needed to make The Best Sweet Corn and Summer Squash Quiche.

Ingredient List

• 1 Prepared Pie Crust: Use a prepared pie crust from your local grocery store or if you have a favorite pie crust recipe, feel free to make your own.
• 1 Tablespoon Olive Oil: Use a good EVOO, one with lots of flavor perfect for sauteing your veggies.
• 1 ½ cups Sliced Summer Squash: Yellow Summer Squash has been one of my favorites since I was young and I’m always on the hunt for new recipes. This Sweet Corn and Summer Squash Quiche is most definitely one of my favorites.
• 1 ½ cups Sliced Zucchini: The green of the zucchini looks great in this quiche plus tastes amazing paired with yellow summer squash.
• ½ cup Diced White Onion: I always taste my onion first before adding it to a recipe. A hot onion can really ruin an entire dish. So give it a taste before adding the onion to your veggies.
• 1 cup Sweet Corn Kernels: Be sure to measure and limit the amount to no more than one cup. Trust me, I’ve made this recipe a ton of times and used a bit too much on several occasions.
• 6 Large Eggs: We use farm fresh eggs courtesy of our hens. I love the deep yellow color of the yolks.
• 1 cup Heavy Cream: I think the recipe tastes best when made with heavy cream, but feel free to make substitutions as needed to meet dietary needs. Keep in mind that you will lose some richness of flavor as you make substitutions with low fat and/or non-dairy alternatives.
• 1 teaspoon Kosher Salt & ½ teaspoon Black Pepper: Pull out the measuring spoons when you add salt and pepper to your quiche. The provided measurements add just the right amount needed to enhance the flavor of your pie.
• 3-4 ounces Shredded Smoked Gouda: Smoked Gouda pairs perfectly with this summer quiche. If you’re looking for smoked Gouda, we love the one sold at Aldi.
• 2 Tablespoons Chopped Fresh Herbs: Before serving I top the quiche with herbs from the garden. Some of my favorites are Basil, Thyme, & Oregano.

Step-by-Step Directions

Now that you’ve gathered the needed ingredients, it’s time to make the quiche.

Speaking of time, the quiche bakes for 45 minutes and it will need time to cool before serving. Plus, you will need at least 30 minutes to prep the ingredients for the quiche if you’re using a prepared pie crust.

So be sure to give yourself at least 1 1/2 hours to make your quiche before serving it.

And, if you’re making a homemade pie crust, be sure to give yourself extra time as needed.

Get Started

• Be sure to preheat your oven to 350 degrees F before prepping the ingredients for your quiche. I keep an oven thermometer on hand to double check my oven temperature when baking.
• Prepare the pie crust by adding it to your pie dish and slightly pressing the dough into the bottom and around the sides of the dish. If you’re using a prepared pie crust, be sure to bring it to room temperature before unrolling the crust. This will help prevent it from cracking.
• Shred the smoked Gouda cheese and set aside.

Prep and Sauté the Veggies

• Preheat a large sauté pan on medium-low. Add your olive oil and heat prior to adding your veggies. 
• Prep your onions and squash. Dice the onions and thinly slice the squash. I prefer to use a mandolin for prepping the squash.
• Add your onions and squash to the sauté pan and cook the vegetables until fork tender. Cooking time is approximately 10 minutes.
• Add the corn kernels to the vegetables and sauté for an additional 2 minutes.
• Turn off the heat and set aside.

Make the Custard

• To begin preparing the custard, measure out the cream in an oversized measuring cup with a pour spout (large enough to also hold your eggs).
• In a separate bowl, crack your eggs being careful to remove all of the shells.
• Next, whip the eggs using a handheld whisk.
• Add your eggs to the cream to create a custard.
• Measure the salt and pepper and add to your custard.
• Combine mixture and set aside.

Create & Bake the Quiche

• Now that the sauteed vegetables are cooled, add the veggies (onions, squash and corn) to your pie crust. See notes below on tips and tricks for a pretty quiche.
• Pour the custard mixture over the vegetables.
• Top the custard with shredded smoked Gouda cheese.
• Bake at 350 degrees F for 45 minutes.
• Remove from the oven when custard is set and slightly browned on top.

Serve the Quiche

• After the quiche has cooled, top with chopped fresh herbs. I prefer thyme, basil and oregano.
• Serve warm or chilled. Makes 6-8 servings depending upon how you slice the quiche.

Tips and Tricks for a Pretty Quiche

Creating a Magazine-Worthy Recipe

If you’ve been following me on Instagram @pennypenningtonweeks, then you know that Country Home photographed our home and garden for an upcoming issue of their magazine. What you may not know is they wanted to include a few recipes with our feature including my recipe for the Best Sweet Corn and Summer Squash Quiche.

But we quickly encountered a problem, the art director didn’t think the final result was pretty enough for the magazine and asked me to work on the overall look of the quiche.

So, I accepted the challenge and began tweaking my recipe with the goal of creating a pretty (and still very tasty) quiche.

The first thing I did was add zucchini to the recipe. The art director was very happy with the addition of color and pairing the zucchini with the yellow squash tasted wonderful.

I also modified how I cooked the quiche in order to get some of the veggies to appear on the top layer. The final product was magazine worthy.

And for the cherry on top, I added fresh herbs to the quiche along with a few vine-ripened tomatoes from our garden.

Tips and Tricks for The Best Sweet Corn and Summer Squash Quiche

So, if you want not only the best-tasting summer quiche but also a pretty quiche, consider these tips and tricks.

1. The quiche tastes wonderful with just yellow summer squash, but the flavor is even better with the addition of zucchini. So, add a bit of color to your summer quiche by using both yellow summer squash and zucchini. Remember, we eat with our eyes first!
2. This is the real trick to a pretty quiche. Rather than adding all of your sauteed veggies at once, combine only half of your sauteed veggies and all of the corn with your custard and bake for 25 minutes. Then remove the quiche from the oven and gently add the remaining sauteed veggies to the top of your quiche. Cook for the remaining 20 minutes. Splitting the veggies and cooking time will allow some of the beautiful veggies to sit on top of the quiche.
3. To serve, top your quiche with fresh chopped herbs and vine-ripened grape tomatoes. Not only will your quiche look amazing, but the herbs will add fresh flavor to each bite.

A final note: Today’s recipe for The Best Sweet Corn and Summer Squash Quiche is a garden to table recipe suitable for vegetarian diets. Enjoy!

Cheers to retired life, and as always, happy gardening!

x Penny Pennington Weeks

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